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Pork Dumplings (Sui Mei )
Yield: 30 dumplings

1 pound ground pork
1 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper
30 shao mai or dumpling wrappers

Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar,
ginger, cornstarch, salt and pepper in a bowl and mix well to
combine (hands work well for this). Place a dumpling wrapper in
the palm of one hand and cup it loosely. Place a generous tablespoon
of filling in the center of the wrapper. With your free hand,
gather the sides of the wrapper around the filling, letting the
wrapper pleat naturally. Squeeze the middle gently and tap the
dumpling to flatten the bottom so that it can stand upright. The
meat filling will show a little at the top. Make the remaining
dumplings in the same manner. Arrange filled dumplings about 1/4
inch apart in two steamer trays that have been lined with wet

When ready to steam, fill a wok or lower part of a steamer with
water so that it comes within an inch of the steamer tray, and
bring to a rolling boil. Stack the steamer trays in the wok or
steamer, cover tightly, and steam dumplings for 20-25 minutes over
high heat, reversing the trays after 10 minutes. Use a slotted
spoon to transfer dumplings to a platter and serve with Spicy
Dipping Sauce.

Spicy Dipping Sauce

Yield: 2/3 cup
1/2 cup soy sauce
2 tablespoons black vinegar, or Chinkiang vinegar
1 teaspoon chile paste
1/2 teaspoon sugar
1 tablespoon minced garlic

Combine ingredients in a small bowl and serve with Pork Dumplings.


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