Ingredients
THE FILLING
1 lb lean ground pork, finely chopped
2 tbsp light soy sauce
2 tbsp dry sherry
1 tsp freshly grated ginger
1/2 tsp ground white pepper
1 tbsp sesame oil
1/2 tsp msg (optional)
1 pinch of sugar
1 tbsp chopped green onion
1 egg white
1 tbsp cornstarch
1 tsp salt
4 tbsp medium chopped bamboo shoots or wat, er chestnuts (opti
2 cloves garlic, crushed
THE WRAPPER
1 package shu-mei skins or gyoza skins, avail, able at the s
Directions
Mix all of the ingredients for the filling together, and mix them
well. Place about 3/4 tablespoon of filling in the center of each
noodle wrapper and bring up the corners so that you have a little
money bag.
Leave the top open so that you can see some of the meat. For fun you
might put 1 frozen green pea on the top of each for added color.
Steam in an oiled bamboo steamer for 15 minutes, on high heat.
NOTE: You can also add a bit of shrimp to this dish.
It adds a great deal of flavor. Try about 1/2 cup of chopped fresh
shrimp.
Posted by J.APPLEBURY [Jim & Deb] FROM: The Frugal Gourmet Cooks
Three Ancient Cuisines
Servings: 6 servings
Pork Sue-Mei (Dumplings) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Pork
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, certainly as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef informs us how the chefs of Roman times made use of many different aromatic flavors, including some familiar names for example basil, mint and asafoetida. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, such as parsley and basil. These new foods and spices caused a surge in publications on food, many of which are kept safe in private libraries. By the arrival of the twentieth century, cookery books were greatly in demand due to increased literacy, more spare time and disposable income. The introduction of television brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Pork Sue Mei (Dumplings) recipe.
