Sui Mai
Sui Mai
1 package gyoza skins (won ton wrappers)
Filling
1 pound lean ground pork
2 Tbsplight soy sauce
2 Tbspdry sherry
1 tps freshly-grated ginger
1/2 tps white pepper
1 tablespoon sesame oil
4 Tbspchopped bamboo shoots or water chestnuts
1 tablespoon chopped green onion
1 egg white
1 tablespoon cornstarch
1 tps salt
2 cloves garlic, minced
Pinch of granulated sugar
Mix all of the filling ingredients together very well
Place about 3/4 tablespoon of filling in the center of each noodle wrapper
Wet edges, pinch into a frilled flower shape at the top, & seal
Arrange in a steamer with the water in the lower part filled so that it comes within an inch of the steamer tray
Cover tightly, & steam them for 20 to 25 min over high heat
If using the stackable bamboo steamer trays, reverse them after 10 min
Transfer to plate with slotted spoon & serve
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