Dumplings
Ingredients (Makes 36 dumplings)
10 Chinese black mushrooms, soaked in hot water for 30 minutes, rinsed, dried, stems discarded, and caps cut into 1/4-inch dice
3/4 pound coarsely ground pork
1/2 pound shrimp, shelled, deveined and diced
3/4 teaspoon salt
2 teaspoons sugar
1 tablespoon peanut butter
1 tablespoon peanut oil
1-1/2 tablespoons oyster sauce
2 tablespoons cornstarch
1 teaspoon sesame oil
Pinch of freshly ground white pepper
36 wheat-flour dough skins, 3-1/2 inch square
Cooking Methods
In a large bowl, combine all the ingredients except for the dough skins and mix until the consistency is smooth and even. Place in a shallow dish and refrigerate, uncovered, for 4 hours or, covered, overnight.
To make the dumplings: Place 4 teaspoons of the filling in the middle of each skin. Hold the filling in place with your fingers and, holding the dumpling in the other hand, gradually turn the dumpling, bringing the dough up around the filling while flattening the filling on the top of the dumpling. This will result in a basket-shaped dumpling, with the dough enclosing the sides of the filling, but with the top open and the filling exposed. Pack down the filling and smooth the top. This will ensure that the dumpling and filling will remain intact during steaming. Tap the dumpling bottom lightly on the work surface to flatten it so it will stand in the steamer. Place the dumplings in a steamer, cover and steam for 7 minutes. Turn off the heat and serve.
Note: Siu mai may be frozen after steaming. Wrapped in plastic wrap, then in foil, they will keep for 2 months. To reheat, defrost, bring to room temperature, and steam for 3 to 5 minutes.
(Source: Daily News)
Do you like dumplings or wonton? Do you know that they are different things? Although I’m not quite sure what is the differences except their shape and cooking methods. As i know, dumlings are usually steamed, fried, or pan-fry while wonton are spoiled and fried. Their ingredient are similar somehow.
Here is the video teaching how to make dumplings:
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