Anononymous 8-07-05

1/4 cup minced scallion

1 pound ground pork

2 teaspoons minced peeled fresh gingerroot

1 red bell pepper, minced (about 1/2 cup)

2/3 cup minced cabbage

1 garlic clove, minced

1/4 teaspoon Oriental sesame oil

1 1/2 tablespoons soy sauce

2 tablespoons finely chopped fresh coriander

1 large egg, beaten lightly

60 shao mai wrappers (round won ton wrappers, available at Oriental and

Southeast Asian markets, specialty foods shops, and many supermarkets),

thawed if frozen

cornstarch for dusting the baking sheet

For the sauce

1 tablespoon naam pla (fish sauce, available at Oriental and Southeast

Asian markets and some specialty foods shops)

3 tablespoons fresh lime juice

1 tablespoon white-wine vinegar

1 teaspoon sugar, or to taste

2 teaspoon minced peeled fresh gingerroot

1 tablespoon shredded fresh mint leaves

1 tablespoon finely chopped fresh coriander

2 tablespoons vegetable oil

coriander sprigs for garnish

Make the filling: In a bowl combine well the scallion, the pork, the

gingerroot, the bell pepper, the cabbage, the garlic, the oil, the

soy sauce, the coriander, the egg, and salt and pepper to taste and

chill the filling for at least 1 hour or overnight. Put

about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level

with the top of the wrapper. (The filling should not be enclosed.)

Continue to make dumplings with the remaining wrappers and filling

in the same manner and arrange them in one layer on a baking sheet

lined with wax paper dusted lightly with the cornstarch. (The

dumplings may be prepared up to this point 8 hours in advance and

kept uncovered and chilled or 1 month in advance and kept covered

tightly and frozen. If the dumplings are frozen, do not thaw them in

advance.) Make the sauce: In a bowl whisk

together the naam pla, the lime juice, the vinegar, the sugar, the

gingerroot, the mint, the coriander, salt and pepper to taste. In a large non-stick skillet heat 1 tablespoon

of the oil over high heat until it is hot but not smoking and in it

fry half the dumplings, flat sides down, over moderately high heat

for 1 minute, or until the undersides are golden. Add 1/2 cup water

and steam the dumplings, covered, over moderate heat for 3 minutes,

or until the pork is cooked through. (If using frozen dumplings, fry

them, frozen, for 1 minute, or until the undersides are golden, and

steam them, adding 3/4 cup water per batch, covered, for 8 to 10

minutes, or until the pork is cooked through.) Add the remaining 1

tablespoon oil to the skillet and cook the remaining dumplings in

the same manner. Garnish the dumplings with the coriander sprigs and

serve them with the sauce. Makes 60 dumplings.