is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirely
recipe comes from Martin Yan. I've made these
and they're really good".
1/2 lb. ground pork
2 oz. medium size raw shrimp, shelled and deveined
1 Chinese sausage, coarsely chopped
1 1/2 Tblsp. cornstarch
2 tsp. sherry
1 Tblsp. oyster sauce
1 tsp. chopped mint leaves (optional)
1 tsp. seasame oil
1/4 cup soy sauce
1 Tblsp. hot mustard powder
siu mai or wonton wrappers
1/4 cup frozen green peas, thawed
a food processor, process filling ingredients
into a paste. Transfer to a stainless steel
bowl. Combine dipping sauce in a small bowl,
fill each dumpling, spoon 1 heaping teaspoon
of filling into center of each wrapper, keeping
remaining wrappers covered to prevent drying.
Use fingers to form an open-topped pouch.
one green pea on top of each siu mai; place
sui mai on two greased 9 inch pie pans or other
heatproof dish. Place a steaming rack in a wok.
Add water and bring to a boil. Place dish on
the rack, cover and steam over medium high heat
for 20 minutes.
the water level in the wok occasionally. If
it is low, add boiling water to avoid lowering
the temperature. When the siu mai are cooked,
remove the dish from the wok. Serve the first
portion while cooking the remaining siu mai.
Serve with dipping sauce.