Instructions: Mix together all of the filling ingredients in a bowl. Add all of the seasonings ingredients. It is a good idea to chill the filling for at least 30 minutes before wrapping.

Hold a wrapper in the palm of your left hand, and place 1 tablespoon of the filling in the center of the wrapper. Wrap the sides up and around, squeezing the skin close to the filling. The top of the wrapper gathers naturally into pleats. Gently push the filling down from the top to pack the "flower pot" firmly adding extra filling if needed. The filling should be seen above the wrapper. Flatten the base slightly.

Place the sieu mai in a lightly oiled steamer basket, and steam for 15 to 20 minutes. Serve with the soy and sesame dip.

This recipe yields about 30 dumplings.

Comments: Teahouses became fashionable in the southern provinces during the Song dynasty (AD 960-1279), catering for the leisurely patrons of the arts of the time. Tea-drinking was an art, accompanied by much dainty nibbling of appetizers. The word for appetizer is dim sum, literally meaning "dot the heart." A large teahouse in China could list more than 1,000 dim sum varieties. Sieu mai is one of the original "dot hearts" that was destined to become famous throughout the Western world.

Yield: 30 dumplings

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