Pork Sui Mei Dumplings

Course : Chinese
Serves: 10
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4 medium Chinese mushrooms -- dried
1/2 cup fresh button mushrooms -- finely chopped
1/3 cup green onion -- finely chopped
1/4 cup water chestnuts -- finely chopped
2 cups fresh pork belly -- ground
1/4 cup bamboo shoots -- finely chopped
2 teaspoons fresh coriander -- finely chopped
3 tablespoons soy sauce
1 teaspoon ginger root -- finely chopped
1 1/2 tablespoons cornstarch
1 medium carrot shredded

Preparation / Directions:

Soak the dried mushrooms in warm water for 30 minutes, drain and finely chop. Mix marinade ingredients in glass bowl and add pork and mushrooms. Place in refrigerator and marinate for at least 2 hours. Soak the dried Chinese mushrooms in warm water for 30 minutes. Then drain and finely chop. Add oil to wok and stir-fry mushrooms and onions for 3-4 minutes. Add the pork to the wok and stir-fry for 5 minutes. Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe. Or buy dumpling or wan ton skins. Place about 1 teaspoon of filling in the center of each dumpling. Fold up so the top is uncovered. Steam for 10 minutes. Serve with favorite dipping sauces. Makes 50 dumplings.

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