Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Dried black mushrooms
1 lb Lean ground pork
1/2 c Chopped bamboo shoots
1/4 c Chopped green onions with to
1 Egg white
2 tb Cornstarch
2 ts Salt
2 ts Light soy sauce
1/2 ts Sesame oil
1/4 ts White pepper
1 lb Siu mai skins
1/4 c Light soy sauce
1/8 ts Sesame oil

Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in
warm water. Drain. Squeeze out excess moisture. Remove and discard
stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots,
green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2
teaspoon sesame oil and white pepper. Hold siu mai skin in hand.
(Cover remaining skins with plastic wrap to keep them pliable.) Place
1 tablespoon pork mixture in center of skin. Bring edge of skin up
side of filling, leaving top open. Repeat with remaining skins.
(Cover filled dumplings with plastic wrap to keep them from drying
out.) Place dumplings in single layer on rack in steamer. Cover and
steam over boiling water 20 minutes. (Add boiling water if
necessary.) Repeat with remaining dumplings. Mix together 1/4 cup soy
sauce and 1/8 teaspoon sesame oil. Serve with dumplings. NOTE: Wonton
skins can be substituted for siu mai skins. Cut off corners to make a
circle.

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