Ingredients
-
8
-
8
-
10
-
1
-
1
-
1
-
1/2
-
1/2
-
24
-
1/4
-
24
-
-
-
-
Directions
Siu Mai, I was fortunate to take a dim sum class with world reknowned chef Joseph Poon in Philadelphia this morning I was the only one who showed and had a 1 on 1 three hour lesson and quite a work out I made 13 different types of dumplings, this was our favorite , These were way too salty and I like my food well seasoned I’m surprised that I’m the first reviewer to mention this? The second time I made these used only 1/2 teaspoon salt and that was plenty for my taste These are very tasty and juicy Easy to make once you get into a groove Thanks for sharing Chia!, Very tender & juicy use fresh shrimp, feel the chrunch
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Steps
|
1
Done
|
In a Small Bowl Soak the Mushrooms in 1/2 Cup Cold Water 30 Minutes or Until Softened. |
|
2
Done
|
Drain and Squeeze Dry, Reserving the Soaking Liquid. |
|
3
Done
|
Cut Off and Discard the Stems and Mince the Caps. |
|
4
Done
|
in a Processor, Chop Shrimp Into Small Pieces. |
|
5
Done
|
Add to Pork and Remaining Ingredients. |
|
6
Done
|
Add 1- 1 1/2 Tsp Mushroom Water. |
|
7
Done
|
Put the Won Ton Wrappers on a Work Surface and Lightly Cover With a Damp Towel. |
|
8
Done
|
Touch the Tip of Your Left Index Finger to the Tip of Your Thumb to Form a Small Empty Circle, or Hole. |
|
9
Done
|
Put One Wrapper Over the Hole and Put1 Tablespoon Filling in the Center of the Wrapper. |
|
10
Done
|
Let the Filled Wrapper Drop Halfway Through the Hole, and Gently Squeeze It Closed With Your Fingers. |
|
11
Done
|
Put on a Work Surface and Carefully Pleat the Excess Wrapper, Pressing Down the Filling. |
|
12
Done
|
Put the Dumpling Upright on a Plate. |
|
13
Done
|
Continue Filling the Rest of the Wrappers. |
|
14
Done
|
Press 1 Caper on Top of Each Dumpling. |
|
15
Done
|
Line a 12-Inch Bamboo Steamer With a Cheesecloth, or Add Oil to a Plate. |
