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Cantonese Pork Dumplings
1/2 C. shredded cabbage or bok choy
1/2 t. salt
1 lb. finely ground lean pork
1/2 C. minced green onion
1 T. minced ginger
2 T. each soy sauce and Shaoxing wine or dry sherry
1 t. dark sesame oil
1 egg
1 t. cornstarch
24 thin siu mai wrappers
Toss cabbage with salt; place in colander to drain 30 minutes.
Squeeze out excess moisture. In large bowl, combine cabbage, ground pork and
remaining ingredients; blend thoroughly.
Place a wrapper in palm of one hand; place 1 heaping tablespoon of stuffing in
center of wrapper. Gently fold up sides of wrapper against the stuffing in 4 or
5 places. Pick up remaining folds of wrapper, pressing them evenly against
stuffing to shape dumpling into an open-topped cylinder. Avoid creating large
pleats, which can toughen during steaming.
Steam dumplings in bamboo steamer with lattice cover 20 to 25 minutes.
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