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Siu Mai (Pork and Shrimp Dumpling) Recipe


Siu mai or shumai are small steamed dumplings that are served dim sum style. Dim sum is similar to tapas. There are usually several different types of steamed dumplings, buns, fried snacks, and desserts that one can choose from during the course of dining.

These delicious dumplings are filled with a traditional mixture of pork, shrimp, and spices; and are garnished with a small square piece of carrot. Green peas can also be used as a garnish for these dumplings. Try this siu mai recipe and let me know what you think in the Chinese food forum found here. Enjoy!

To watch a video for these instructions click here

3 dried shiitake mushrooms
˝ lb raw shrimp
2 tbsp + 1 tsp cornstarch
1 lb ground pork
1 large green onion
1 tsp soy sauce
1 tsp shao hsing wine
1 tsp grated ginger
1 tsp sugar
1/8 tsp pepper
1 tsp salt
1 medium carrot
20 wonton wrappers

  1. Soak the mushrooms in a bowl of warm water for 30 to 40 minutes or until they reconstitute.

  2. While the mushrooms soak, prepare the other ingredients. Peel and devein the shrimp. Then dry them thoroughly with paper towels.

  3. Cut each of the shrimp into 4 pieces and then place these pieces into a stand mixer's mixing bowl. For this recipe I will be using a stand mixer. If you don't have a stand mixer, you can simply use a large bowl.

  4. Add 1 tablespoon of the cornstarch and use your hand to mix it into the shrimp thoroughly

  5. Then to the shrimp add the ground pork and set it aside.

  6. Rinse the green onion under cold running water and dry it with paper towels. Cut off the bottom of the base and about an inch or so off of the top of the greens and discard. Then slice the remaining stalk into small pieces. Add these green onion pieces to the shrimp and pork mixture without mixing them in.

  7. Next check the mushrooms, once they’ve expanded, drain them from the water. Squeeze out any excess water and dry them with paper towels. Then remove the stems and cut the caps into tiny pieces. Add these pieces to the shrimp and pork mixture.

  8. Then add in the soy sauce and shao hsing wine. Mix these ingredients together thoroughly using your hand.

  9. Next add the grated ginger, another tablespoon of the cornstarch, the sugar, pepper and salt. Then using a flat beater, place the bowl into the stand mixer. Turn it on number 4 (medium) and let it mix for 1 minute. If you don't have a stand mixer, you can use your hands to mix the ingredients together. Then knead the mixture for about 10 minutes.

  10. After a minute in the stand mixer, remove the bowl and use a spatula to scrap down the sides of the bowl. Then cover and place the mixture in the refrigerator for an hour.

  11. After an hour, peel and dice the carrot into small squares. Then set the diced carrot aside and prepare the steamer.

  12. If you're using a bamboo steamer, lightly dust the tray with flour. If using an aluminum steamer, lightly grease the inside with a little peanut oil on a paper towel.

  13. Next prepare to wrap the siu mai. First prepare the sealer. In a small bowl mix together the remaining teaspoon of cornstarch with 1/4 cup of water and set this mixture aside.

  14. Place the wonton wrappers on a plate and cover them with a damp paper towel to prevent them from drying out. Remove the filling from the refrigerator.

  15. To wrap the siu mai, place a wonton wrapper on a plate or board. Then to the center add one teaspoon of the filling. Using your finger, wet all of the edges of the wrapper with the cornstarch mixture. Then slowly pick the wrapper up and using your hand in the form of a cup, slowly gather up the edges. Squeeze tightly and then push the top of the filling down firmly with a spoon. You want to make sure to create a "waist" around the center of the siu mai. Next, place a piece of the diced carrot on the top. Then press the bottom of the siu mai firmly down on the board or plate to create a flat bottom. Once finished, place it on the steamer tray.

  16. When the steamer tray is full, steam the siu mai for 8 to 10 minutes, or until cooked through. Serve them immediately. Makes about 20 siu mai.
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Content copyright © 2014 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.

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