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Cook'n with Betty Crocker 
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Pork Dumplings |
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Serves: 10 Print this RecipeServing Size: 4 appetizers 8 medium dried black mushrooms 1 pound lean ground pork 1/2 cup finely chopped canned bamboo shoots 1/4 cup finely chopped green onions (with tops) 1 egg white 2 tablespoons cornstarch 2 teaspoons salt 2 teaspoons light soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon white peppers 40 siu mai skins* (about 1 pound) 1/4 cup light soy sauce 1/8 teaspoon sesame oil 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 mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 tablespoons soy sauce, 1/2 teaspoon sesame oil and the 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 1/4 cup soy sauce and 1/8 teaspoon sesame oil; serve with dumplings. 40 dumplings *Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle. Picture: Counterclockwise from upper left: Almond Chicken, Pot Stickers, Barbecued Chicken Wings and Pork Dumplings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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