sui mai
1 package gyoza skins (won ton wrappers) Filling 1 pound lean ground pork 2 tablespoons light soy sauce 2 tablespoons dry sherry 1 teaspoon freshly-grated ginger 1/2 teasp...
Ingredients
- 1packagegyoza skins (won ton wrappers)
- 1poundlean ground pork
- 2tablespoonlight soy sauce
- 2tablespoondry sherry
- 1teaspoonfreshly-grated ginger
- 1/2teaspoonwhite pepper
- 1tablespoonsesame oil
- 4tablespoonchopped bamboo shoots or water chestnuts
Directions
- 1
Sui Mai 1 package gyoza skins (won ton wrappers) Filling 1 pound lean ground pork 2 tablespoons light soy sauce 2 tablespoons dry sherry 1
- 2
Place about 3/4 tablespoon of filling in the center of each noodle wrapper
- 3
Wet edges, pinch into a frilled flower shape at the top, and seal
- 4
Arrange in a steamer with the water in the lower part filled so that it comes within an inch of the steamer tray
- 5
Cover tightly, and steam them for 20 to 25 minutes over high heat
- 6
If using the stackable bamboo steamer trays, reverse them after 10 minutes
- 7
Transfer to plate with slotted spoon and serve.