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Sui Mai (Steamed Dumplings) More Recipes Like This

Ingredients: Metric Units
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
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.
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Contributed on: and modified on Sunday January 30th, 2005