Pork Sui Mai
|Dried mushrooms/1/2 cup minced fresh mushrooms||4 Medium|
|Boneless pork/Ground boneless lean pork||1 Pound, finely chopped (2 Cups)|
|Minced green onion||1⁄3 Cup (5.33 tbs)|
|Minced water chestnuts||1⁄4 Cup (4 tbs)|
|Minced bamboo shoots||1⁄4 Cup (4 tbs)|
|Minced fresh coriander||2 Teaspoon (Chinese Parsley / Cilantro)|
|Grated fresh ginger||1 Teaspoon|
|Soy sauce||3 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Wonton skins/Sui mai dumpling dough||4 Dozen|
|Carrot||1 Small, grated|
|Soy sauce||1 Tablespoon (Salad Oil)|
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and finely chop.
Mix mushrooms with pork, onion, water chestnuts, bamboo shoots, coriander, and ginger.
Blend the 3 tablespoons soy with cornstarch and add to pork mixture along with egg white.
Stir until well mixed.
Divide mixture into 48 equal balls.
To make each dumpling, cut off corners of won ton skin to form a circle, or roll a piece of dumpling dough out on a very lightly floured board to make a 3-inch circle.
Place a pork ball on center of dough.
Crumple dough up and around filling and give a light squeeze in the middle top surface of filling should be exposed.
Tap bottom on a flat surface so dumpling will stand upright.
Put 1/4 teaspoon carrot in center of each dumpling.
See illustration below.
Brush dumpling with salad oil.Keep covered until all are shaped.
Place dumplings, without crowding, on a greased rack that will fit inside a steamer, wok, or deep pan.
Pour boiling water into steamer, leaving 1 1/2 inches between water level and rack.
Cover and steam for 20 minutes.
Serve dumplings hot or, if cooked ahead, cover and chill for up to 1 day or freeze for up to 1 month.
To freeze cooked dumplings, place slightly apart on a baking sheet and freeze until firm, then transfer to plastic bags and return to freezer.
Set dumplings apart to thaw; they stick if they touch.
Reheat by steaming for 5 minutes.