PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.
Provided by Shao Z.
Categories Appetizer Snack Lunch Appetizers and Hors d'Oeuvres Breakfast and Brunch Snacks
Time 2h
Yield 15
Number Of Ingredients 14
Steps:
- In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
- To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.
Nutrition Facts : Calories 107 kcal, Carbohydrate 5 g, Cholesterol 30 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, Sodium 185 mg, Sugar 0 g, Fat 7 g, ServingSize Makes about 15 dumplings, UnsaturatedFat 0 g
SHRIMP AND GINGER SIU MAI DUMPLINGS
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 36 dumplings
Number Of Ingredients 16
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.
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