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Pork Sui Mai

3/4 lb. pork loin
1and 1/3 oz. pork fat
4 pre-softened Chinese black mushrooms


  • 1and 1/2 T. cornstarch

  • 1 T. cooking wine

  • 1/2 T. sesame oil

  • 1 t. sugar

  • 3/4 t. salt

  • 1/4 t. pepper

Skin:Sui Mai Skin

24 green peas

1.Filling: Dice the pork loin, pork fat and black mushrooms. Place in a mixing bowl.Add [1] and stir in the same direction until mixed well. Throw mixture against the inside of the bowl for 3-4 minutes so that the ingredients combine thoroughly; divide into 24 portions.

2.Take the Sui Mai skin between the index finger and thumb, gather edges together to make a waist. Place 1 green pea in the center of the filling; use a knife, dipped in water , to press down the filling so that it is smooth and compact. Follow step 2  for the remaining dough and filling. Place the finished sui mai in a steamer about 1/2 in. apart. Steam for 10 minutes over high heat; remove. Serve.

Shrimp Dumpling


2/3 lb raw, shelled shrimp


  • 1 T. cooking wine

  • 1/2 T. cornstarch

  • 1 t. sugar, sesame oil

  • 3/4 t. salt

  • 1/4 t. pepper

3 oz. pork fat, diced finely
4 oz. precooked bamboo shoots



  • 1 and 1/2 cup non-glutinous flour

  • 1 cup boiling water

  • 1 T. lard of shortening

1.Filling: Rinse and devein the shrimp; drain and dice them coarsely. In a bowl, mix the shrimp with [1] then add the pork fat and bamboo shoots.

2.Skin:Mix ingredients [2] together and knead it into a smooth dough; divide the  dough into 30 pieces. Grease a cleaver with oil then use the flat side of the cleaver to press each piece of dough into a thin circle. A rolling pin may be used to shape  the dough circle.

3.Place 1 portion of the filling (1/30) in the center of  a dough circle. Hold the filled circle with one  hand and fold it slightly. Starting at the end, use the index finger and thumb of the other hand to pinch the ends of the side together. Gather the outside edge to form pleats. Pinch the edges together. Follow the same procedure for the other pieces of dough. Steam the filled dumpling over high heat for 5 minutes;  remove and serve.

*The dough should be evenly stretched to prevent it from breaking during steaming. The dough may also break if it is too thin or steamed too long.


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