Chinese: Steamed Pork Dumplings (Shiu Mai) recipe
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Timings & Yeildings
Prepration : 90mins
Cooking : 30mins
Total : 120mins
Yeildings: 1servings
Direction and Ingredients
Amount Ingredient Preparation
1 pk mundoo pi (dumpling wrapper) round skins
1/2 pound prawns
12 each chinese mushrooms small or use canned but squeeze dry
1/2 pound pork ground
2 each green onion finely chopped
1 small egg
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil
2 teaspoons soy sauce thin
1 teaspoon oyster sauce
1 tablespoon cornstarch
 Shell, devein, wash, and drain prawns.  Dice into bits.

Boil mushrooms in water for 1 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 1 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 3 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 1 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
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