Pork Siu Mai
from the kitchen of Kaila Chan

Ingredients:

1 ½ lb ground pork
½ can water chestnuts, finely chopped
2 tablespoons soy sauce (I prefer light soy sauce)
2 teaspoons sesame oil
2 tablespoons chopped fresh ginger
¼  cup green onions, finely chopped
1 egg white, lightly beaten
2 tablespoons cornstarch
salt and pepper to taste
1 carrot, finely chopped (for garnish)
30 wonton wrappers


Combine all ingredients (except for carrot and wonton wrappers) 
in a large bowl until well mixed.

Put one teaspoon of pork filling into a wonton wrapper.  
Using your fingers, moisten the edges of the wonton wrapper 
with a small amount of water and gently pinch to pleat 
the sides. Leave the top of the pork filling exposed. Pat the 
bottom to create a flat surface. Top each siu mai dumpling 
with the finely chopped carrot.

Place oiled parchment paper in the steamer. Arrange sui
mai dumplings ½ inch apart in the steamer. Cover steamer 
and steam for approximately 6-8 minutes or until thoroughly
cooked. 

Serve with soy sauce.

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