Sunday, November 25, 2007

Pork Shu Mei (Money bag dumplings)

These dumplings are from the Frugal Gourmet Cooks Three Ancient Cuisines. They are easy to do and can be frozen and pulled out whenever you want some. Everybody loves them. If you don't have gyoza skins, you can use wonton wrappers, but the dumplings are not quite as attractive. Without the wrappers, the filling make super chinese meatballs that you can eat with toothpicks.

The Wrapper
1 package shu-mei skins or Gyoza skins -These look like small round won ton wrappers. Look for them in the frozen section of your Asian market.

The Filling
1 lb lean ground pork, finely chopped
2 tbls light soy sauce
2 tbls dry sherry
1 tsp freshly grated ginger
1/2 tsp ground white pepper
1 tbl sesame oil
pinch of sugar
1 tbl chopped green onion
1 egg white
1 tbl cornstarch
1 tsp salt
4 tbl chopped bamboo shoots or water chestnuts (optional)
2 cloves garlic, crushed

Mix all of the filling ingredients together well. Place about 3/4 of a tablespoon of filling in the center of a shu-mei wrapper and bring up the corns so that you have a little bag enclosing the filling. The top will be open so that you can see some of the meat.

Line a bamboo steamer with cabbage leaves . Fill with dumplings, but don't let them touch. Set the steamer over water in a wok. Turn the heat to high and Steam for 15 minutes.

You may freeze the dumplings and steam them frozen. Add about 5 minutes to the steaming time.

Dipping Sauce

1/3 C soy sauce
1-2 tbl hoisin sauce
1/2 - 1 tsp hot chile paste
1 clove garlic, crushed
1-2 tbl rice wine vinegar
1/2 tsp sugar
2-3 tbl chopped cilantro

Mix all together, taste & correct seasonings

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