Quail Egg Siu Mai
|Lean ground pork||1⁄4 Pound|
|Medium shrimp||1⁄4 Pound, peeled, deveined and coarsely chopped|
|Coarsely chopped bamboo shoots||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Oyster flavored sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Wonton wrappers/Siu mai wrappers||30 (Adjust Quantity As Needed)|
|Canned quail eggs||15 Ounce, drained (1 Can)|
|Chinese mustard||1 Tablespoon|
Preparation Combine filling ingredients in a bowl and mix well.
Set aside for 30 minutes.
If using wonton wrappers, trim edges to form circles.
To fill each dumpling, place one quail egg in center of wrapper; keep remaining wrappers covered to prevent drying.
Place 1 heaping teaspoon of filling on top of egg.
Use fingers to gather up and pleat the wrapper around the filling to form an open-topped pouch.
Carefully squeeze the middle to give it a waist.
Cover with a damp cloth while filling remaining wrappers.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Arrange dumplings, meat side down, without crowding, on a lightly greased 9-inch glass pie dish or other heatproof dish and set on rack.
Cover and steam, adding additional water if necessary, for 12 minutes or until meat is no longer pink in center.