The Chinese are fond of appetizers. They like to start off a meal with them and accordingly have developed a wonderful range of mouth-watering tidbits to be sampled before the real dinner starts. They are also lunch time favorites.
In China all sorts of dried nuts and seeds are also served at formal dinners. Great attention is paid to the presentation of the appetizers. This category includes a great many steamed and deep fried foods as well as cold dishes and salads. Many of the appetizers are listed under other headings such as the salads, which are to be found among the vegetable dishes; the shrimp balls, which are listed under seafood, and poultry dishes such as drunken chicken. They can be served either as appetizer or luncheon dishes. On the other hand some of them can be served as snacks in between other more elaborate dishes.
Siu Mai Pork Dumplings
20 dumplings
Filling:
3/4 cup lean ground pork
1/4 cup minced fat pork
1 tablespoon minced bamboo shoots
1 1/2 tablespoons minced water chestnuts
11/2 tablespoons chopped mushrooms
1 tablespoon sherry
1 teaspoon soy sauce
1/8 teaspoon salt
1/8 teaspoon sugar
Pinch of white pepper
1 egg white, lightly beaten
1/2 recipe wonton wrapper dough
1) Mix all of the ingredients for the filling in a bowl until well combined.
2) Roll out the dough as described on page 3 and cut it into 3 inch rounds.
3) Place a spoonful of the filling on each round. Gather the dough up around the filling, leaving the dough slightly open and the edges flared.
4) Drop each dumpling on the board a few times to flatten the bottom. Place dumplings in a steamer and steam 20 to 25 minutes.
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