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 follow the history of written cooking instructions far back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to academics are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Closer to modern times, there were a couple of books published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that we all know today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, such as coriander, parsley, and basil. These new herbs and spices prompted a surge in recipe publications, most of which still exist in academic collections. During the succeeding few centuries, the upper classes strove to serve the most extravagent banquests, and as a consequence, cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Pork Sue Mei (Dumplings) recipe.
