Sui Mai Pork Dumplings
Yield
30 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
mushrooms, black trumpet
dried |
* |
| ⅓ | cup |
bamboo shoots
canned |
|
| ½ | pound |
pork loin
with fatback |
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
red wine
or sherry, dry |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | each |
egg whites
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
granulated |
|
| ¼ | teaspoon |
white pepper
freshly ground |
|
| 30 | each |
wonton wrappers
defrosted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
mushrooms, black trumpet
dried |
* |
| 79 | ml |
bamboo shoots
canned |
|
| 226.8 | g |
pork loin
with fatback |
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
red wine
or sherry, dry |
*
|
| 15 | ml |
cornstarch
|
|
| 1 | each |
egg whites
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
sugar
granulated |
|
| 1.3 | ml |
white pepper
freshly ground |
|
| 3E+1 | each |
wonton wrappers
defrosted |
*
|
Directions
- The ½ lb pork loin should be ground with 1 ounce of fatback.
Cover mushrooms with boiling water and soak for 15 minutes.
Drain, trim and discard tough stem ends and finely mince caps.
Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
From into 30 1-inch balls.
Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
Cover and steam for 5 to 8 minutes or until done.
Serve meatballs hot and garnish plate with sprigs of fresh corianders.
