Roy Yamaguchis Shui Mai Food

SIU MAI

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 tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
• 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 to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
• Carefully put the steamer in the wok, and steam on high heat 15 minutes or until the pork is no longer pink and just cooked.
• Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
• Carefully remove the steamer from the wok.
• The dumplings should be served immediately.
• Continue steaming the remaining dumplings, replenishing the wok with more boiling water.

ROY YAMAGUCHI'S SHUI MAI

Steps:

• Grind the pork through a meat grinder or in a food processor; or have the butcher grind it for you.
• Place in a bowl and add soy sauce, ginger, sugar and garlic; and mix.
• Place 1 teaspoon of mixture in center of each won ton skin.
• Bring the edges together and twist to seal mixture inside, using water to make skin adhere.
• Bring enough water to a boil to cover shui mai. Drop shui mai into boiling water and cook about 5 minutes; remove from the pan.
• To make the mustard-soy vinaigrette, place the mustard in a bowl, dilute with a small amount of red wine vinegar to form a paste.
• Add remaining rice wine vinegar and soy sauce.
• Let stand 1 hour to blend flavors before using.
• Cover bottom of a platter with mustard-soy vinaigrette.
• Arrange dumplings over the sauce.
• Sprinkle with chives and garnish with watercress.
• Ready to serve.