Jim Coleman Recipes

Sui Mai Turkey and Mushroom Dumplings

For this recipe you will need:

• 4 Shitaki Mushrooms - stems removed and sliced
• 1/3 Bamboo Shoots, canned
• 1/2 lb Ground Turkey
• 1 Tablespoon Sesame Oil
• 1 teaspoon Rice Wine Vinegar
• 1 tablespoon Cornstarch
• 1 Egg White
• 1 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon white pepper, freshly ground
• 30 Won Ton Skins

In a sautee pan over med-high heat saute the muchrooms inthe oil for 3 to 4 minutesor till dry. Add the bamboo shoots and saute 1 minute more. Mince the mushrooms and shoots finely. In a large bowl combine Turkey, mushrooms, bamboo shoots, rice wine vinegar, cornstarch, egg white, salt, sugar and pepper until well mixed. Form into 30 1- inch balls. With a cookie cutter cut the wrappers into circles.

To assemble, place a meatball int ehe center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled bamboo steamer, sauce pan or wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve Dumplings hot and garnish plate with sprigs of fresh coriander.