• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Steamed Meat Dumplings (Siu Mai)

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • **** NO E *****
  • -Karen Adler FNGP13B.
  • -Yield: About 10 doz.
  • 1 lb Pork sausage; ground
  • 1 lb Ground pork; fresh
  • 2 ts Salt
  • 15 Water chestnuts; chop fine
  • 1 tb Ginger;fresh;minced; -=OR=-
  • 2 tb -Ginger
  • 1/2 c Cornstarch
  • 1/2 c Chicken broth
  • 1 tb Light soy sauce
  • 1 tb Salted turnips (choan choy)
  • - finely minced
  • 4 tb Sugar
  • 1 ts Terriyaki sauce
  • 1 ts Sherry
  • 1 ts Sesame oil
  • 1/2 c Chinese parsley; chop fine
  • 1 Green onion stalk; chop fine
  • 1 pk Wonton skins or
  • -1 recipe egg noodle dough*


*Recipe is included in this collection. PREPARATION: Mix all
ingredients except wonton skins. WRAPPING: Trim off 4 corners of wonton
skins to form circles. Drop 1 tsp. mixture onto middle of the skin, gather
up skin sides, letting the dough pleat naturally. Flatten top and give the
middle a light squeeze while tapping the bottom on a flat surface so
it will stand upright. STEAMING: Arrange dumplings in an 8 inch round cake
pan. Set pan on the steam rack in the wok. Fill bottom of wok with
water. Cover. Steam for 15-20 minutes. Serve hot with a sesame oil
and soy sauce dip. (1 part sesame oil to 2 parts light soy sauce.) DO
AHEAD NOTES: Steam dumplings. Cool and freeze. Reheat by s
teaming again for 12-15 minutes. COMMENTS: Insert toothpicks for
easy serving. If you use a bamboo or aluminum steamer, place dumplings
directly on the rack without the cake pan. Steam for the same amount of
time. Since steamed d umplings can be made ahead and reheated in great
quantities they make marvelous hors d'oeuvres for large cocktail parties.
The two-tier aluminum steamer works particularly well. Source: "Dim Sum" by
Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

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