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Pork Dumplings

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Submitted by Ghetto

YIELD

8 servings

PREP

45 min

COOK

40 min

READY

90 min

Ingredients

8 8
EACH EACH MUSHROOMS, BLACK TRUMPET
dried *
1 453.6
POUND G PORK
lean, ground
½ 118
CUP ML BAMBOO SHOOTS
chopped
¼ 59
1 1
EACH EACH EGG WHITES *
2 3E+1
TABLESPOONS ML CORNSTARCH
2 1E+1
TEASPOONS ML SALT
2 1E+1
TEASPOONS ML SOY SAUCE, LIGHT
½ 2.5
TEASPOON ML SESAME OIL
¼ 1.3
TEASPOON ML WHITE PEPPER
1 453.6
POUND G SIU MAI SKINS *
¼ 59
0.6
TEASPOON ML SESAME OIL

Directions

Soak mushrooms in hot water 20 minutes or until soft.

Drain.

Rinse in warm water.

Drain.

Squeeze out excess moisture.

Remove and discard stems.

Chop caps finely.

Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, ½ teaspoon sesame oil and white pepper.

Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.)

Place 1 tablespoon pork mixture in center of skin.

Bring edge of skin up side of filling, leaving top open.

Repeat with remaining skins.

(Cover filled dumplings with plastic wrap to keep them from drying out.)

Place dumplings in single layer on rack in steamer.

Cover and steam over boiling water 20 minutes.

(Add boiling water if necessary.)

Repeat with remaining dumplings.

Mix together ¼ cup soy sauce and ⅛ teaspoon sesame oil.

Serve with dumplings.

NOTE: Wonton skins can be substituted for siu mai skins.

Cut off corners to make a circle.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 138 38% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 934mg 39%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 35g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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