Mr. Lee's Dimsum Recipes
Filling:
10 oz. pork loin
1 oz. pork fat
4 pre-softened Chinese black mushrooms
1 pre-cooked bamboo shoot
I.
1 egg white
1 t. salt
1/2 t. MSG
1/2 t. sugar
1/4 t. black pepper
1/2 t. sesame oil
1/2 t. rice wine
1-1/2 T. cornstarch
Skin:
30 won ton skin
1/2 medium sized carrot
1/2 C. coriander
- Filling:
Dice pork loin, pork fat, pre-softened black mushrooms and bamboo shoot; add Ingredients I to diced ingredients and mix well. Throw mixture against inside of bowl for 3-4 minutes
so that ingredients are thoroughly combined; separate to 30 portions.
- Trim won ton skins to round circles; place 1 portion filling (1/30) in center of won ton skin. Taking skin between index finger and thumb, gather edges together to make a waist; use a spoon
dipped in water to press down filling so that it is compact and has a smooth top, finish remaining shau mai in this fashion; place each finished shau mai in a steamer about 1/2-inch apart. Steam 5 minutes over high heat; remove.
- Shred carrot; take a leaf of coriander and place on each steamed "shau mai", also sprinkle shredded carrot and serve.
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