Yields 15-18 dumplings

Ingredients

14pound(4 ounces) fresh shrimp

3 medium dried mushrooms

1cup ground pork

11% green onions, thinly sliced

2 cup canned bamboo shoots, shredded

2 teaspoons oyster sauce

2teaspoons soy sauce

1teaspoon sugar

1teaspoon sesame oil

1package Siu Mai or wonton wrappers

oil for coating heatproof plate

1. Wash and devein the shrimp, and chop finely. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, remove the stems, and slice finely.

2. Combine the ground pork, shrimp, green onions, dried mushrooms, bamboo shoots, oyster sauce, soy sauce, sugar, and sesame oil.

3. To wrap the Siu Mai: Place 2 teaspoons of filling in the middle of the wrapper. Do not fold the wrap-per over the filling. Gather up the edges of the wrapper and gently pleat the sides so that it forms a basket shape, with the top open.

4. Lightly coat a heatproof plate with oil. Place the dumplings on the plate. Place the plate on a bam-boo steamer in a wok set up for steaming. Steam the dumplings for 5-10 minutes or until they are cooked.

qingquang

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