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Рецепт Pork Su Mai
by Global Cookbook

Pork Su Mai
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Ингредиенты

  • 4 med dry mushrooms (reconstituted) or possibly 1/2 c. chopped fresh mushrooms
  • 2 c. (about 1 lb.) finely minced or possibly grnd lean pork.
  • 1/3 c. chopped green onion
  • 1/4 c. (each) chopped water chestnuts and bamboo shoots
  • 2 tsp chopped fresh coriander (also called Chinese parsley or possibly cilantro)
  • 1 tsp grated fresh ginger
  • 3 Tbsp. soy sauce
  • 1 1/2 tsp cornstarch
  • 1 x egg white
  • 4 doz won ton skins or possibly sui mai dumpling dough.
  • 1 x carrot grated
  •     salad oil
  •     soy sauce or possibly sauce of your choice.

Инструкции

  1. Can be made with all kinds of fillings. Pork and Shrimp are the most common, and they are worth the fuss.
  2. Squeeze mushrooms dry and chop fine or possibly use fresh minced. Mix mushrooms with pork, onion water chestnuts, bamboo shoots, coriander and ginger. Blend the 3 tbsp. soy with cornstarch and add in to pork mix along with egg white. Stir till well mixed. Divide mix into 48 equal balls.
  3. Place a pork ball in center of one skin and squeeze in the middle -top surface should be exposed. Tap bottom on a flat surface so dumpling will stand upright. Put 1/4 teaspoon grated carrot on top of each Dumpling. Brush salad oil on each. Keep covered till all are shaped. Place dumplings without crowding on a greased rack which will fit inside steamer or possibly wok or possibly deep pan.
  4. Pour boiling water into steamer leaving 1 1/2 inches between water and rack.
  5. Cover and steam for 20 minutes. Serve warm or possibly cooked ahead, cover and freeze for up to 1 month. To Freeze place slightly apart (or possibly they will stick together) on a baking sheet freeze till hard place in plastic bags.
  6. Serve with soy sauce or possibly spicy sauce.