Tag Archives: Appetizer

Pork and Shrimp Siu Mai

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Since the nearest Dim Sum restaurant is 35+ minutes away, and I don’t feel like packing diaper bags and two young children into our car to trek there, and I had all the ingredients for siu mai in the house, the most logical decision was to just make it.

This was actually really easy to make, and tastes just like the siu mai you would order at dim sum, sans MSG.

Pork and Shrimp Siu Mai (makes 24 dumplings)

adapted from Wei Chuan’s Chinese Snacks Cookbook (revised)

Ingredients:

  • 1 lb. ground pork
  • 1/2 lb. raw deveined shrimp, minced into a paste
  • 4 dried shitake mushrooms (reconstituted in water until softened) – diced
  • 1 Tbsp. cooking wine (I used shaoxing cooking wine)
  • 1 1/2 Tbsp. cornstarch
  • 1 tsp. sugar
  • 1/2 Tbsp. sesame oil
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 pkg of round dumpling wrapper ( I used Twin Marquis brand – see pic below)
  • green peas and/or carrots (for garnish)

Directions:

  1. In a large bowl, mix the first 9 ingredients together thoroughly.
  2. Place a large spoonful of filling in the center of dumpling wrapper, and gather edges together by squeezing with index finger and thumb (see pic below), pressing filling down with spoon. Top with a green pea or carrot. Repeat until filling is all used, makes around 24 dumplings.
  3. Boil water in steamer on high.
  4. Place dumplings on a plate lined with wax paper. Put plate inside steamer (I used tongs to place the plate inside – it’s hot) , cover with lid and cook for 6 minutes. Serve hot.

 

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Pic as reference for the type of dumpling wrappers to look for in the store.

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In a large bowl, mix the first 9 ingredients together thoroughly.

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Place a large spoonful of filling in the center of dumpling wrapper, and gather edges together by squeezing with index finger and thumb (see pic below), pressing filling down with spoon.

Top with a green pea or carrot. Repeat until filling is all used, makes around 24 dumplings.

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Boil water in steamer on high.

Place dumplings on a plate lined with wax paper. Or if you have a bamboo steamer, use that. Put plate inside steamer (I used tongs to place the plate inside – it’s hot), cover with lid and cook for 6 minutes. Serve hot.

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