Shiu Mai Chinese Steamed Shrimp Dumplings Recipe 435 Food

SHIU MAI (CHINESE STEAMED SHRIMP DUMPLINGS) RECIPE - (4.3/5)

Steps:

• Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tbsp filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard.

SIU MAI (烧卖)

Steps:

• We'll be mincing and preparing:
• In a bowl, we'll mix:
• We'll be creating our siu mai fillings in a few steps:
• This is a lot easier to conceptualize by watching our video (and also much easier with practice), but here are the steps to stuff and fold the dumplings:
• Fill a steamer with about 2 cups of water. Lay out the siu mai on a steamer rack (with holes on the tray) so they're not touching.

SHRIMP SIU MAI (DUMPLINGS)

Steps:

• 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.
• 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 SHRIMP DUMPLINGS

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

SHRIMP SIU MAI (DUMPLINGS)

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.

SHRIMP AND GINGER SIU MAI DUMPLINGS

Steps:

• Special equipment: wok, bamboo steamer
• To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
• To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)
• Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve in the steamer basket and garnish with micro arugula and soy sauce.

SUI MAI (STEAMED DUMPLINGS)

Steps:

• Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
• Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
• Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
• Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
• Kind of give it a "waist".
• Steam in a bamboo steamer for about 5 to 6 minutes.
• May be frozen after steamed and cooled.
• To reheat I put them in a large skillet with some water or resteam.
• Some people boil these but I have never had much luck with that.
• I serve with several dipping sauces of varying heat.