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Ingredientes
- 2 x dry black mushrooms
- 1 lb grnd chicken
- 1/4 c. chopped bamboo shoots
- 1 x egg lightly beaten
- 1 x green onion trimmed, chopped
- 1 tsp soy sauce
- 1 tsp salt
- 1/2 tsp chopped ginger
- 1/2 tsp sugar
- 1/2 tsp cornstarch
- 1/8 tsp sesame oil
- 1 pch freshly-grnd white pepper
- 30 x round siu mai wrappers
- 3 Tbsp. grated carrots
- 2 Tbsp. frzn peas thawed
- 2 x lettuce leaves (or possibly 2 napa cabbage leaves)
Direcciones
- Pour sufficient hot water over the mushrooms in a small bowl to cover them completely. Let soak till softened, about 20 min. Drain the mushrooms, throw away the stems and mince the caps.
- Make the filling: Stir the grnd chicken or possibly turkey, bamboo shoots, egg, green onion, soy sauce, salt, ginger, sugar, cornstarch, sesame oil, pepper and mushrooms together in a bowl till thoroughly combined and spongy.
- Make the dumplings: Place a heaping tsp. of the filling in the center of a siu mai wrapper. (Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.) Bring the sides of the wrapper together, bunching them around the filling and smoothing out any pleats. (If desired, you can spend a little time making nice, even pleats on each dumpling.) Flatten the bottom of the dumpling by tapping it against a hard surface and squeeze the sides of the dumpling gently so the filling plumps out of the top. Place a few shreds of carrot and a pea over the filling. Set the dumpling on a baking sheet and repeat with the remaining wrappers and filling. Cover the formed dumplings with a damp kitchen towel to prevent them from drying out.
- Prepare a wok for steaming. Line a steaming basket with the lettuce or possibly cabbage leaves. Arrange half the dumplings without touching each other in the prepared basket. Steam over high heat till the filling is cooked through, about 15 min.
- Transfer the dumplings to a serving platter and cover with foil, shiny-side down, to keep them hot while you steam the remaining dumplings. Serve the dumplings hot.
- This recipe yields 25 to 30 dumplings for 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 64 | |
| Calories from Fat 31 | 48% |
| Total Fat 3.5g | 4% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 48mg | 16% |
| Sodium 250mg | 10% |
| Potassium 229mg | 7% |
| Total Carbs 0.97g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.47g | 0% |
| Protein 7.31g | 12% |
