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Recipe Name: Pork Siu Mai (pork Dumplings) Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Pasta Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

5 Dried black mushrooms
1/2 Pound(s) Lean ground pork
1/4 Cup(s) Bamboo shoots, minced
3 Green onions, chopped w/top
1 Egg white
1 Tablespoon(s) Cornstarch
1 Teaspoon(s) Salt
1 Teaspoon(s) Soy sauce
1 Dash(s) Sesame oil
1 Dash(s) White pepper
Siu mai skins, or wonton
wrappers trimmed int
Soy sauce for dipping
Soak mushrooms in hot water to rehydrate (about 20 minutes). Drain
andsqueeze out excess moisture. Re- move and discard stems. Chop
capsfinely. In a medium bowl, mix together all ingredients EXCEPT the
siumai skins and soy sauce. Hold siu mai skin in one hand. Add a
heapingteaspoon of the pork mixture to the middle of the wrapper and
bring theedges of the skin up the side of the filling. You should leave
the topopen. Repeat with remaining skins. Place dumplings on a rack
(singlelayer!), cover, and steam over boiling water for about twenty
minutes.Add more water* during steaming time if necessary. (* Water you
addneeds to be boiling) Remove and serve. Soy sauce with a hint of
sesameoil added makes a wonderful serving sauce. Posted to MC-Recipe
Digest byNancy Berry <> on Apr 20, 1998

Nutrition (calculated from recipe ingredients)
Calories: 104
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 31.2mg
Sodium: 1392.6mg
Potassium: 202mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 15.3g

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