* Siu Mai – Steamed Pork and Shrimp Dumplings

Posted on June 29th, 2009 by Linda. Filed under Appetizer, Cantonese, Cuisine, Dim Sum, Pork, Shrimp.


Yum! Another dumpling to add to your repertoire.  This dim sum uses store-bought siu mai skins.

Chef’s tip: You can use the potsticker skins (which is thicker) or just wonton skins (which is thinner) depending on your preference.  I find that placing the dumplings tightly together holds the shape better.

1 package of siu mai round wrappers, about 30 pieces
2 salted duck egg yolk (optional)

Filling:
4 oz raw shrimp, shelled and deveined, chopped (about 10 size 31/40 shrimp)
8 oz ground pork
1 cup / 5 oz canned water chestnut, chopped finely (about 10 water chestnut)
3 tablespoon scallions, white part, minced
1 tablespoon minced ginger (bottled)
3 tablespoon soy sauce
4 tablespoon Chinese rice wine or pale dry sherry
1 tablespoon sesame oil
2 tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon salt
A twist of black pepper

1 large thick carrot, cut into thin rounds

Preparing the filling
1.    Mix all the ingredients together.
Assembling
2.    Place the wrapper in your palm. Place 1 teaspoon of filling into wrapper.
3.    Gather up the edges of the wrapper.  Hold the dumpling between your thumb and your fingers, lightly squeezing it to form a cup.  Squeeze with your index finger to form a waist.  Use a spatula to push the filling down.
4.    Flatten the base by tapping on a floured surface. Smooth the top with a knife dipped with water.
5.    Top with a small dot of duck egg,
6.    Placed onto a steamer, setting each dumpling on a slice of carrot rounds.
Steaming
7.    Steam over simmering water for 15 minutes. Add water if necessary so that wok is not dried out.

Serves: 6

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2 Responses to “Siu Mai – Steamed Pork and Shrimp Dumplings”

  1. Tuty Says:

    Shiu Mai is always a must when I go to dim sum house. I wonder if dotting the top with salmon roe will work…

  2. A. L. Wiebe Says:

    Hi Linda. I finally made these today, and was very happy (ecstatic) with the results. I lost patience while making them though, so got out my trusty dumpling maker. Because of this,they turned out looking more like pot-stickers, which I also love.
    Thank you for sharing this delicious recipe!
    Alison

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