CANTONESE PORK DUMPLINGS
Ingredients:
1/2 C. shredded cabbage or bok choy
1/2 tsp. salt
1 lb. finely ground lean pork
1/2 C. minced green onion
1 T. minced ginger
2 T. soy sauce
2 T. Shaoxing wine or dry sherry
1 tsp. dark sesame oil
1 egg
1 tsp. cornstarch
24 thin siu mai wrappers
Toss cabbage with salt; place in colander to drain 30 minutes.
Squeeze out excess moisture. In large bowl, combine cabbage,
ground pork and remaining ingredients; blend thoroughly.
Place a wrapper in palm of one hand; place 1 heaping tablespoon of
stuffing in center of wrapper. Gently fold up sides of wrapper against
the stuffing in 4 or 5 places. Pick up remaining folds of wrapper,
pressing them evenly against stuffing to shape dumpling into an
open-topped cylinder. Avoid creating large pleats, which can toughen
during steaming.
Steam dumplings in bamboo steamer with lattice cover 20 to 25
minutes.
Yields 4 servings.
B-man
