Thai-Style Dumplings With Coriander Dipping Sauce
 
  for the filling
1/4 cup  minced scallion
1 lb.  ground pork
2 tsp  minced peeled fresh gingerroot
1   red bell pepper, minced (about 1/2 cup)
2/3 cup  minced cabbage
1   garlic clove, minced
1/4 tsp  oriental sesame oil
1-1/2 Tbsp  soy sauce
2 Tbsp  finely chopped fresh coriander
1 large  egg, beaten lightly
 
60 shao mai wrappers (round won ton wrappers, available at oriental and 
southeast asian markets, specialty foods shops, and many supermarkets), 
thawed if frozen 
cornstarch for dusting the baking sheet 
 
 
  for the sauce
1 Tbsp  naam pla (fish sauce, available at oriental and southeast
  asian markets and some specialty foods shops)
3 Tbsp  fresh lime juice
1 Tbsp  white-wine vinegar
1 tsp  sugar, or to taste
2 tsp  minced peeled fresh gingerroot
1 Tbsp  shredded fresh mint leaves
1 Tbsp  finely chopped fresh coriander
 
 
2 Tbsp  vegetable oil
  coriander sprigs for garnish
 
make the filling: 
in a bowl combine well the scallion, the pork, the gingerroot, the bell 
pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, 
the egg, and salt and pepper to taste and chill the filling for at 
least 1 hour or overnight. 
put about 1 heaping teaspoon of the filling in the center of 1 of the 
wrappers and moisten the edge of the wrapper. gather the edge of the 
wrapper up and around the filling and form a waist with the wrapper, 
pushing the dumpling from the bottom and keeping the filling level with 
the top of the wrapper. (the filling should not be enclosed.) continue 
to make dumplings with the remaining wrappers and filling in the same 
manner and arrange them in one layer on a baking sheet lined with wax 
paper dusted lightly with the cornstarch. (the dumplings may be 
prepared up to this point 8 hours in advance and kept uncovered and 
chilled or 1 month in advance and kept covered tightly and frozen. if 
the dumplings are frozen, do not thaw them in advance.) 
 
make the sauce: 
in a bowl whisk together the naam pla, the lime juice, the vinegar, the 
sugar, the gingerroot, the mint, the coriander, salt and pepper to 
taste. 
 
in a large non-stick skillet heat 1 tablespoon of the oil over high 
heat until it is hot but not smoking and in it fry half the dumplings, 
flat sides down, over moderately high heat for 1 minute, or until the 
undersides are golden. add 1/2 cup water and steam the dumplings, 
covered, over moderate heat for 3 minutes, or until the pork is cooked 
through. (if using frozen dumplings, fry them, frozen, for 1 minute, or 
until the undersides are golden, and steam them, adding 3/4 cup water 
per batch, covered, for 8 to 10 minutes, or until the pork is cooked 
through.) add the remaining 1 tablespoon oil to the skillet and cook 
the remaining dumplings in the same manner. garnish the dumplings with 
the coriander sprigs and serve them with the sauce. 
 
makes 60 dumplings. 
 
 
 
-- 
(ID: 1967) Mirror: rec.food.recipes: Thu, Jul 21, 2005


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