Close Topic Options

Sui Mai Pork Dumplings

Recipe name:
Sui Mai Pork Dumplings

Recipe category:
Appetizers

What are your thoughts about this delicious dish?

Recipe detials:

3 Black Mushrooms, dried 1/3 c Bamboo Shoots, canned 1/2 lb Pork Loin with Fatback 1 ts Sesame Oil 1 ts Rice Wine or Dry Sherry 1 tb Cornstarch 1 Egg White 1 ts Salt 1/2 ts Granulated Sugar 1/4 ts White Pepper, freshly Ground 30 Won Ton Skins, defrosted * The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings. From The Gazette, 91/09/11. Posted by James Lor. Reposted by Fred Peters.

Your opinion:
Do you think you can serve this for a party or get together?

Sui Mai Pork Dumplings

Can someone tell me more about sui mai pork dumplings can be relevant without delay how carefully become more aware about sui mai pork dumplings.