STEAMED OPEN DUMPLINGS (SIU MAI)

Note from source: Dim Sum, the little snacks of Chinese cooking, come in all flavors and can be hot, sour, sweet or spicy. These are savory with a filling of chopped ham.

1 Pkg wonton skins (about 30 to 35 skins)
FILLING:
3/4 pound ground pork
2 tablespoon fine chopped Smithfield ham or prosciutto
1 tablespoon light soy sauce
2 teaspoon rice wine or dry sherry
1 1/2 tablespoon finely chopped scallions
1 teaspoon finely chopped ginger root
1 teaspoon sesame oil
1 egg, beaten
1 teaspoon granulated sugar

Combine the filling ingredients and mix them together well.

Spoon a generous portion of filling onto each wonton skin. Bring up the sides and press them around the filling mixture. Tap the dumpling on the bottom to make a flat base. The top should be wide open, exposing the meat filling.

Set up a steamer or put a rack inside a wok or large deep pot. Pour in about 2-inches of water and bring it to a boil.

Put the dumplings on a plate and place this into the steamer or onto the rack. Cover the pot tightly; turn the heat to low and steam gently for about 20 minutes. (You may have to do this in several batches.)

Serve the dumplings hot with soy sauce to dip.

Servings: 4
Source: Ken Hom