Name: Pork Dumplings
Yield: Makes about 42 dumplings. Serves 6 to 8 as part of a multicourse lunch
Ingredients: 8 Chinese dried mushrooms; 14 fresh water chestnuts, about 12 ounces; 8 ounces ground pork butt; 2 tablespoons finely chopped cilantro; 1 cup minced scallions; 1 tablespoon plus 1 teaspoon Shao Hsing rice cooking wine; 1 tablespoon thin soy sauce; 1 1/2 teaspoons sesame oil; 2 teaspoons sugar; 1/4 teaspoon salt; 1/4 teaspoon ground white pepper; 1/2 cup cornstarch; 2 large egg whites, beaten; 1/2 package fresh round won ton skins, about 8 ounces; 8 large flat Napa cabbage leaves

There are many different kinds of pork dumplings, and siu mai are one of the most popular, typically served in dim sum restaurants. When homemade, the dumplings are unsurpassed, if they are made with an equal amount of fresh water chestnuts to ground pork, Chinese mushrooms, cilantro, and scallions.

Siu mai are distinctly different from other dumplings, because they are made with round won ton skins, not the typical square-shaped skins. Each brand has a different thickness of dough, but the thinner the better; the dumplings will be more delicate. If round won ton skins are not available, I cut square wrappers into 3-inch-wide circles. This recipe makes about 3 1/2 dozen siu mai. Steam as many as you need, or cover in plastic wrap, refrigerate, and steam within two to three hours.

Recipe notes

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