Dumplings
Chinese Recipe
Although you can make your own dough for these dumplings, it is time-consuming.
If you don't want to mix, knead, roll and shape dough, you can use ready-made wheat-flour
wrappers, available in the refrigerator case of Chinese and Asian markets. Dough squares,
labeled either "skins" or "wrappers," are available in 1-pound
packages of varying thicknesses, with 90 to 100 skins to the pack. All brands are about
equal in quality. Leftover skins may be frozen for future use. They will keep,
double-wrapped in plastic, then in foil, for 2 months. To use, defrost and bring to room
temperature.
 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)
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