SIU MAI DUMPLINGS WITH PORK AND SHRIMP
Steps:
- Gather the ingredients.
- Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
- Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.
- Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork.
- Stir in the oyster sauce, rice wine, sesame oil, and sugar. Mix the filling ingredients thoroughly.
- Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry brush and a little water.
- Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.
- Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed.
- Line a steamer basket with parchment paper or cabbage leaves.
- Steam over boiling water until the filling is cooked through, 5 to 10 minutes.
- Serve with soy sauce and enjoy.
Nutrition Facts : Calories 96 kcal, Carbohydrate 10 g, Cholesterol 45 mg, Fiber 0 g, Protein 8 g, SaturatedFat 1 g, Sodium 268 mg, Sugar 0 g, Fat 3 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
SEW MAI DUMPLINGS
Dim sum literally translates to"fill the heart." I love filling my belly with this Cantonese breakfast! It originated in little tea houses in southern China that served steamed and fried bites with your choice of tea and is the modern version of a culinary swap meet. Masses of people all competing for fresh cooked bites of food auctioned off carts. These are my favorite type of dumpling. Shaped like drums, stuffed with shrimp and pork, they are the best.
Provided by Jet Tila
Time 1h30m
Yield 8 to 10 dumplings
Number Of Ingredients 11
Steps:
- For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice.
- In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also use a mixer with a paddle attachment.) Cover the mixture and let it rest for at least 1 hour and up to overnight in the refrigerator.
- To assemble the dumplings: Lay a dumpling skin on your work surface. Place about 2 tablespoons filling in the center. Hold the filling in place with your fingers and use the other hand to twist the skin around the filling. While twisting, make sure to flatten the top of the filling into the skin. Place the bottom of the dumpling on the work surface and flatten it out. Repeat this process until all the filling is gone.
- Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes.
- I love eating these with soy sauce, chili garlic sauce, and hot mustard.
SHRIMP SIU MAI (DUMPLINGS)
Provided by Giada De Laurentiis
Time 35m
Yield 16 dumplings
Number Of Ingredients 16
Steps:
- Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
- Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
- Arrange the dumplings on a platter and serve the dipping sauce alongside.
STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS
Provided by Food Network
Categories appetizer
Time 35m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
- For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
- Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
- For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.
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