Siu Mai

I was fortunate to take a dim sum class with world reknowned chef joseph poon in philadelphia this morning. I was the only one who showed and had a 1 on 1 three hour lesson and quite a work out. I made 13 different types of dumplings, this was our favorite.

Steps

In a small bowl soak the mushrooms in 1 / 2 cup cold water 30 minutes or until softened.

Drain and squeeze dry , reserving the soaking liquid.

Cut off and discard the stems and mince the caps.

In a processor , chop shrimp into small pieces.

Add to pork and remaining ingredients.

Add 1- 1 1 / 2 tsp mushroom water.

Put the won ton wrappers on a work surface and lightly cover with a damp towel.

Touch the.

Put one wrapper over the hole and put1 tablespoon filling in the center of the wrapper.

Let the filled wrapper drop halfway through the hole , and gently squeeze it closed with your fingers.

Put on a work surface and carefully pleat the excess wrapper , pressing down the filling.

Put the dumpling upright on a plate.

Continue filling the rest of the wrappers.

Press 1 caper on top of each dumpling.

Line a 12-inch bamboo steamer with a cheesecloth , or add oil to a plate.

Place half the dumplings on the plate , 1 / 2-inch apart.

Cover the steamer with its lid.

Add water t.

Ingredients

dried shiitake mushrooms, fresh shrimp, ground pork, cornstarch, sesame oil, salt, sugar, white pepper, wonton wrappers, scallion, capers