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Recipe Name: Chinese: Steamed Pork Dumplings (shiu Mai) Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Seafood Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

1 Round dumpling skins *
1/2 Pound(s) prawns
12 Chinese mushrooms, small or
use canned but squeeze
1/2 Pound(s) Ground pork
2 Green onion, finely chopped
1 Egg
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Sugar
1 Tablespoon(s) Sesame oi
2 Teaspoon(s) Thin soy sauce
1 Teaspoon(s) Oyster sauce
1 Tablespoon(s) Cornstarch
Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms
in water for 10 minutes, rinse, squeeze dry, cut off and discard
stems; then chop into very small pieces. Combine the pork, mushrooms,
prawns, and onion. Put mixture on chopping board and chop 10 to 15
strokes with cleaver. (Use a sharp knife if you don't have a cleaver.)
Texture, when you're finished, should be slightly finer than
hamburger. Add "seasoning" and the egg to the pork mixture. Mix well.
To make dumpling, place 1 Tb filling in the center of a dumpling skin.
Then bring all sides of the skin up to cover the meat as much as
possible, without closing. The top of the dumpling is left open. Cook
dumplings by steaming for 30 minutes. Use as many as you need, with
the rest, cool, wrap, freeze. Reheat after thawing by steaming 10
minutes. Serve with soy sauce, hot sauce, or mustard. Dumpling skins
are similar to won ton skins, except that they are round and slightly
thinner. You may substitute won ton skins by merely cutting off the
corners to round off the skin. SOURCE: Chopstick, Cleaver and Wok.
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1183
Calories From Fat: 942
Total Fat: 104.7g
Cholesterol: 285.4mg
Sodium: 3189.6mg
Potassium: 689.2mg
Carbohydrates: 22.5g
Fiber: 3.7g
Sugar: 5.2g
Protein: 37.6g

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