Dim sum Sui Mai Dumplings

By Dottiejk

Ingredients

• 4 large chinese black mushrooms; dried
• 1/2 pound shrimp; shelled and deveined
• 1-1/2 teaspoon fine sea salt
• 1 pound ground pork or turkey
• 2 green onion; finely chopped
• 1 teaspoon ginger; grated
• pinch white pepper
• 1 teaspoon Sugar
• 2 tablespoon Light soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 1-1/2 teaspoon sesame oil
• 1 package round siu mai wrappers or other round

Preparation

Step 1

Soak mushrooms in warm water for 30 minutes, drain, stem, and finely chop.

Filling: Rinse the shrimp and toss with 1 teaspoon salt. Set aside for ten
minutes and then rinse with cold water. Drain, pat dry, and coarsely chop.

In a large bowl, combine the remaining 1/2 teaspoon salt, ground pork or
turkey, mushrooms, green onion, ginger, pepper, sugar, soy sauce, rice wine
or dry sherry, cornstarch and sesame oil. Add the shrimp and mix gently.

Assembly: Spread 1 tablespoon of the filling in the middle of a wrapper
using a table knife. With fingertips, gather the sides up and around the
filling, making tiny pleats around the side. Tap the dumplling on the
counter to form a "seat". Can garnish with a bit of cilantro or red bell
pepper.

Steaming: Place the dumplings so that they don't touch on an oiled plate or
in a bamboo steaming basket. In a large, deep skillet or wok, bring 2 - 3
inches of water to a boil. Set the basket on top, cover the pan, and steam
for 15 - 20 minutes over medium-high heat from the time you see steam
coming out. The wrappers should be translucent. If starting with frozen,
add 5 minutes to cooking time.

Can be frozen on a tray before steaming. Then place in plastic bag and
store for up to 4 weeks. Do not have to thaw before cooking.