Steamed Siu Mai
I am dating myself when I can recall the “Manapua Man” coming around our neighborhood carrying a broom stick over his shoulders that housed his 2 buckets of goodness. We would all rush out as he shouted….”manapua, pepiau.”
One of the staples at any dim sum restaurant. Wrapped and steamed bundles of well seasoned pork.
36 won ton wrappers 2 pc. chung choi (salted, pickled turnip), soaked, drained, chopped Filling: ½ lb. lean ground pork ½ lb. shrimp, peeled, deveined, minced ½ (5 oz.) can water chestnuts, coarsely chopped ¼ c. fresh cilantro, chopped ¼ c. bamboo shoots, coarsely diced 3 TB black fungus, soaked, drained, diced 3 large shiitake mushrooms, soaked, stemmed; diced 2 TB each cornstarch, oyster sauce, sherry 1 TB sesame seed oil 2 tsp. each Aloha shoyu, sugar pinch white pepper, salt
Lightly oil steamer baskets; set aside. In a small bowl, combine filling ingredients; refrigerate 20-30 minutes. Place a tablespoon of filling into center of each wrapper, pressing to form a fist. Press a piece of chung choi into each top; flatten the base. Arrange in baskets; steam over high heat 10 minutes. Variation: Substitute peas or carrots for chung choi. Optional to use round wrappers. Placing filling in center of each wrapper; bring outer layers up around filling and seal decoratively.
Serve with favorite dipping sauce. Makes 36.