Sui Mai (Steamed Dumplings)

Chinese dimsum Recipes

1/4 lb lean ground pork 2 Tbsp bamboo shoots, chopped 1 Tbsp soy sauce 1 Tbsp dry sherry 1 Tbsp oyster-flavored sauce 1 tsp cornstarch 1 tsp sugar 1 tsp sesame oil 1/4 tsp white pepper 30 wonton wrappers DOUBLED: 1/2 lb. pork 2 tsp sesame oil 4 Tbsp bamboo shoots 1/2 tsp pepper 2 Tbsp soy sauce 60 wrappers 2 Tbsp dry sherry 2 Tbsp oyster sauce 2 tsp cornstarch 2 tsp sugar

Combine filling ingred. (pork -> pepper), mix well. Set aside for 30 min. Trim edges of wonton wrappers to form circles. Place 1 heaping tsp of filling in center of wrapper. Gather and pleat wrapper around filling to form opentopped pouch. Squeeze middle to give it a waist. Cover w/ damp cloth while filling remainder. Place steaming rack in wok. Pour water to just below level of rack, bring to a boil. Arrange dumpl. meat side down on heatproof dish, set on rack. cover & steam until no longer pink in center. Serve w/ soy sauce/chinese mustard for dip.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Sunday January 30th, 2005