Recipe: Steamed Meat Patties

Steamed Meat Patties (Shu Mei) (Chinese)

1 oz Chinese mushrooms (about 5 small)

2 stalks scallions

6 water chestnuts

2 oz roast pork (about 5 slices)

2 slices Virginia ham (boiled ham may be substituted)

¾ lb ground pork

3 T cornstarch

½ t sesame oil

½ t salt

½ t sugar

Dash pepper

1 t monosodium glutamate

1 T sherry


Wrapping:

12 wonton skins

Preparation: Soak mushrooms in cold water until soft (about 15 minutes). Mince very finely mushrooms, scallions, water chestnuts, roast pork, and ham. Mix all ingredients with pork.

Wrapping: Use a small butter knife and spread mixture thinly and evenly over entire wonton skin. Holding the skin in the palm of the left hand, use the butter knife as a guide and place it directly in center of the skin. Then bring skin together around the knife. Using the thumb and index finger of the left hand, press lightly about ½ inch from loose ends of wonton skin. This motion is aided by turning the knife which is still inserted. This forms a round pouch on the closed end of the patties followed by a neck and the open loose ends, much like a flower or an incomplete figure 8. The patties are then placed on a dish which has been lightly greased with vegetable oil.

Cooking: Steam for 25 minutes. Serve immediately. Good if dipped in hoisin sauce or mustard and soy sauce.

Serves 4