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Steamed Pork Dumplings
Source: The Heritage of Chinese Cooking
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Active Time:  25 Minutes
Total Time:  1 Hour 40 Minutes
Yield:  Makes about 30
Teahouses became fashionable in the southern provinces during the Song dynasty (AD 960-1279), catering for the leisurely patrons of the arts of the time. Tea-drinking was an art, accompanied by much dainty nibbling of appetizers. The word for appetizer is dim sum, literally meaning "dot the heart." A large teahouse in China could list more than 1,000 dim sum varieties. Sieu mai is one of the original "dot hearts" that was destined to become famous throughout the Western world.
RECIPE INGREDIENTS
For Filling:
1/2 pound fresh ground pork (should be fatty)
3 oz fresh uncooked (green) shrimp, shelled, deveined, and minced
3 oz water chestnuts, finely chopped
1/2 cup finely chopped bamboo shoots
1 cup finely chopped scallions
1/2 cup minced celery
For Seasonings:
2 teaspoons salt
1/4 teaspoon white pepper
2 teaspoons sugar
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
2 tablespoons cornstarch

1 package wonton wrappers (large size), about 32 wrappers per package
For Dip:
1/2 cup light soy sauce
1/4 cup sesame oil
Steamed Pork Dumplings Recipe at Cooking.com
DIRECTIONS
Mix together all of the filling ingredients in a bowl. Add all of the seasonings ingredients. It is a good idea to chill the filling for at least 30 minutes before wrapping.
Hold a wrapper in the palm of your left hand, and place 1 tablespoon of the filling in the center of the wrapper. Wrap the sides up and around, squeezing the skin close to the filling. The top of the wrapper gathers naturally into pleats. Gently push the filling down from the top to pack the "flower pot" firmly adding extra filling if needed. The filling should be seen above the wrapper. Flatten the base slightly.
Place the sieu mai in a lightly oiled steamer basket, and steam for 15-20 minutes. Serve with the soy and sesame dip.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes about 30
Calories: 70
Fat. Total: 4g
Protein: 3g
Carbohydrates, Total: 6g
Sodium: 474mg
% Cal. from Fat: 51%
Cholesterol: 12mg
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