SIOMAI (inspired by the Assumption Siomai)

-by Gwen Miguel

Prep Time: 30 minutes

Cooking Time: 15 minutes

Yields: 3 dozens

3 dried shiitake mushrooms

½ pound shrimp, chopped

1 pound ground pork butt (preferably with some fat)

¼ cup chopped carrots

2 tablespoons water chestnuts, chopped

1 green onion, finely minced

½ teaspoon salt

Pinch of white pepper

1 teaspoon sugar

2 tablespoons light soy sauce

1 tablespoon rice wine (Shaoxing)

1 tablespoon sesame oil

1 egg, beaten

1 package thin wonton wrappers  (Su My HK brand), edges trimmed to make them round

Oil for brushing dumplings

Soak mushrooms in warm water for 30 minutes.  Cut off stems and discard.  Chop the caps.  In one bowl, combine mushrooms, shrimp, pork, carrots, water chestnuts, and green onion.  In another bowl, combine thoroughly the salt, pepper, sugar, soy sauce, rice wine, and sesame oil.  Add to the meat and vegetable mixture.  Add egg and combine.

To wrap, put a tablespoon of the filling in the middle of a wrapper, leaving a half inch free from the edge of the wrapper. Gather up the sides of the wrapper with your fingertips and make pleats around the filling.  Bounce the bottom of the wrapper on the counter to flatten. 

Oil the bottom of a bamboo steamer and arrange the dumplings on the bottom.  Brush the tops of the dumplings with oil.  Add enough water to the pan so that it comes just below the bottom of the steamer.  When it comes to a full boil, add the steamer with the dumplings to the pan.  Cover and steam for 15 minutes.  Serve with dipping sauce of lemon and tamari soy sauce.