Steamed Pork Dumplings (shiu Mai)

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Title: STEAMED PORK DUMPLINGS (SHIU MAI)
Categories: Chinese, Pork
Yield: 1 servings

1 pk Round dumpling skins *
1/2 lb Prawns
12 Chinese mushrooms, small or
- use canned but squeeze dry
1/2 lb Ground pork
2 Green onion, finely chopped
1 sm Egg

-------------------------SEASONING-------------------------
1/2 ts Salt
1 ts Sugar
1 tb Sesame oi
2 ts Thin soy sauce
1 ts Oyster sauce
1 tb Cornstarch

Shell, devein, wash, and drain prawns. Dice into bits.

Boil mushrooms in water for 10 minutes, rinse, squeeze
dry, cut off and discard stems; then chop into very
small pieces.

Combine the pork, mushrooms, prawns, and onion. Put
mixture on chopping board and chop 10 to 15 strokes
with cleaver. (Use a sharp knife if you don't have a
cleaver.) Texture, when you're finished, should be
slightly finer than hamburger.

Add "seasoning" and the egg to the pork mixture. Mix
well.

To make dumpling, place 1 Tb filling in the center of
a dumpling skin. Then bring all sides of the skin up
to cover the meat as much as possible, without
closing. The top of the dumpling is left open.

Cook dumplings by steaming for 30 minutes. Use as
many as you need, with the rest, cool, wrap, freeze.
Reheat after thawing by steaming 10 minutes.

Serve with soy sauce, hot sauce, or mustard.

* Dumpling skins are similar to won ton skins, except
that they are round and slightly thinner. You may
substitute won ton skins by merely cutting off the
corners to round off the skin.

SOURCE: Chopstick, Cleaver and Wok.

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