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Associate.com - Share Your Recipe!

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  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Round dumpling skins *
1/2 Pound(s) prawns
12 Chinese mushrooms, small or
use canned but squeeze
dry
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
Directions:
Shell, devein, wash, and drain prawns. Dice into bits.Boil mushrooms in
water for 10 minutes, rinse, squeeze dry, cut off anddiscard stems;
then chop into very small pieces.Combine the pork, mushrooms, prawns,
and onion. Put mixture on choppingboard and chop 10 to 15 strokes with
cleaver. (Use a sharp knife if youdon't have a cleaver.) Texture, when
you're finished, should be slightlyfiner 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 aspossible, without closing. The top
of the dumpling is left open.Cook dumplings by steaming for 30 minutes.
Use as many as you need, withthe rest, cool, wrap, freeze. Reheat after
thawing by steaming 10minutes.Serve with soy sauce, hot sauce, or
mustard. Dumpling skins are similar to won ton skins, except that they
areround and slightly thinner. You may substitute won ton skins by
merelycutting off the corners to round off the skin.SOURCE: Chopstick,
Cleaver and Wok. Posted to MC-Recipe Digest by NancyBerry
<nlberry@prodigy.net> on Apr 20, 1998

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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