Dim Sum: Siu My, Steamed Pork Dumpling
Pork (Amount desirable)
Water Chestnuts (3 whole chestnuts for every pound of pork)
Mushrooms (3 whole mushrooms for every pound of pork)
Dumpling Wrapper (Hong Kong Style)(Amount desirable/?)
Soy Sauce (1 tsp.)
Sugar (1 tsp.)
Salt (1 tsp.)
Flour (A pinch)
1. Clean the water chestnuts
2. Chop the pork, water chestnuts, and mushrooms to very tiny pieces.
3. Then mix the chopped pork, water chestnuts, and mushrooms with 1 tsp. of Soy Sauce, Sugar, and salt and flour.
4. After that use a spoon and put the filling that you have made on the dumpling wrapper.
5. Roll the wrapper around the filling leaving 2 holes on each end, making a cylinder shape.
6. Put the dim sum that you have made on a metal plate.
7. Then put a cooking stool in the pot, and put a small amount of water in the pot.
8. Put the Siu My that is on the metal plate on the cooking stool.
9. Boil the Siu My until done.
You can eat the Siu My by dipping it into a little bit of soy sauce! As prepared in Cantonese cuisine, shaomai is also referred to as "pork and mushroom dumpling." Its standard filling is a combination of ingredients, consisting primarily of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot, although a green dot (made with a pea) may also be used. The decorative presentations vary from restaurant to restaurant.