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| Home -> [Asian, Chinese, Ethnic, Pork] -> [Pork sue-mei (dumplings) Recipe] |
Pork sue-mei (dumplings)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chinese, Ethnic, Pork |
Rating: |
0 |
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Ingredients:
| | THE FILLING | | 1
| lbs | Lean ground pork | | | -finely chopped | | 2
| tbsp | Light soy sauce | | 2
| tbsp | Dry sherry | | 1
| tsp | Freshly grated ginger | | 1/2
| tsp | Ground white pepper | | 1
| tbsp | Sesame oil | | 1/2
| tsp | MSG (optional) | | | Pinch of sugar | | 1
| tbsp | Chopped green onion | | 1
| | Egg white | | 1
| tbsp | Cornstarch | | 1
| tsp | Salt | | 4
| tbsp | Medium chopped bamboo | | | -shoots | | | -or water chestnuts | | | -(optional) | | 2
| | Cloves garlic, crushed | | | THE WRAPPER | | 1
| pack | Shu-mei skins | | | -or Gyoza skins, available | | | -at the supermarket |
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Procedures:
| 1 | Mix all of the ingredients for the filling together, and mix them well. | | 2 | Place about ?tablespoon of filling in the center of each noodle wrapper and bring up the corners so that you have a little money bag. | | 3 | Leave the top open so that you can see some of the meat. | | 4 | For fun you might put 1 frozen green pea on the top of each for added color. | | 5 | steam in an oiled bamboo steamer for 15 minutes, on high heat. | | 6 | note: you can also add a bit of shrimp to this dish. | | 7 | It adds a great deal of flavor. | | 8 | Try about ?cup of chopped fresh shrimp |
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