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Pork and Shrimp Siu Mai

Makes: 6 servings

Ingredients:

For the Filling:

1/2 lb. ground pork
2 oz. medium-size raw shrimp, shelled & de-veined
1 slice bacon Chinese sausage, coarsely chopped
2 Tbsps. chopped cilantro leaves
2-1/2 Tbsps. cornstarch
1 tsp. dry sherry or Chinese rice wine
3/4 tsp. salt
3/4 tsp. sesame oil
1/4 tsp. sugar
1/4 tsp. white pepper
30 to 32 siu mai or wonton wrapperss
1/4 cup frozen green peas, thawed
soy sauce or Hot Chinese mustard for dipping

Cooking:

1. In a food processor or blender, whirl filling ingredients into a smooth paste. Transfer to a bowl, set aside.

2. Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; finely chop caps. Set aside.

3. Place a wide frying pan with a nonstick finish over medium-high heat until hot. Add oil, swirling to coat sides. Pour in egg, tilting pan to coat bottom evenly. Cook just until egg is set and feels dry on top. Remove from pan and let cool slightly. Finely chop egg and set aside.

4. Blanch spinach leaves in boiling water for 1 minute. Rinse under cold running water; drain well, and cool. Squeeze out all excess liquid from spinach, and then finely chop. Set aside.

5. To fill each dumpling, spoon 1 heaping teaspoon of filling into center of each wrapper, keeping remaining wrappers covered to prevent drying. Pinch opposite sides of wrapper together in the center. Pinch remaining sides together in the center.

6. Line the bottom of a steamer with a small damp cloth. Arrange dumplings, without crowding, on cloth. Cover and steam over boiling water for about 20 minutes or until meat is no longer pink. Serve with soy sauce and mustard.

Unlike stir-frying, which demands your undivided attention, steam cooking takes care of itself. Just be sure to begin with enough water to last the full cooking time.

Adapted from Martin Yan’s The Chinese Chef (Doubleday)
Copyrights Yan Can Cook, 2005