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Ingredientes
- 1/2 lb grnd pork
- 2 ounce medium-size raw shrimp
- 1 x Chinese sausage coarsely minced
- Â Â (or possibly 2 slices lean smoked bacon)
- 1Â 1/2 Tbsp. cornstarch
- 2 tsp dry sherry
- 1 Tbsp. oyster-flavored sauce
- 1 tsp minced mint leaves
- 1 tsp sesame oil
- 1/4 c. soy sauce
- 1 Tbsp. warm mustard pwdr
- 30 x siu mai or possibly wonton wrappers
- 1/4 c. frzn green peas thawed
Direcciones
- In a food processor, process filling ingredients into a paste. Transfer to a stainless steel bowl.
- Combine dipping sauce in a small bowl; blend well.
- To fill each dumpling, spoon a heaping tsp. of filling into center of each wrapper, keeping remaining wrappers covered to prevent drying. Use fingers to create a open-topped pouch. Place one green pea on top of each siu mai; place siu mai on two greased 9-inch pie pans or possibly other heatproof dish.
- Place a steaming rack in a wok. Add in water and bring to a boil. Place dish on the rack, cover and steam over medium-high heat for 20 min. Check the water level in the wok occasionally. If it is low, add in boiling water to avoid lowering the temperature.
- When the siu mai is cooked, remove the dish from the wok. Serve the first portion while cooking the remaining siu mai. Serve siu mai with dipping sauce.
- This recipe yields 30 siu mai.
- Yield: 30 siu mai
