Pork and Shrimp Siu Mai Dumplings

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Pork and Shrimp Siu Mai Dumplings

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Siu Mai is one of the most popular types of dumplings in Chinese cuisine. It is also among the prettiest ones since the ingredients are displayed outside without being totally wrapped. In this recipe, the filling is a combination of Chinese black mushrooms, pink shrimp, ground pork, and green onion. Let’s try to make it at home and impress your guests, even your family.

The dish will take you 45 minutes in total with 30 minutes for preparation and 15 minutes for cooking. There are 8-10 servings allowed. The recipe is inspired by ThespruceEats.com.

Ingredients

  • 3 singles of Chinese black mushrooms (Shiitake mushroom is also acceptable)
  • 170 grams of shrimps, peeled and deveined
  • 1 green onion
  • 1 teaspoon of minced ginger
  • ¾ cup of ground pork
  • 1 tablespoon oyster sauce
  • 1 teaspoon Chinese rice wine
  • 1 teaspoon sesame oil
  • ½ teaspoon of granulated sugar
  • 20 pieces of dumpling wrappers

Steps to Make It

Prepare the filling

Soak the mushrooms in hot water for 20 to 30 minutes to soften. Squeeze out the excess water. Trim off the stems.

Wash the shrimp and soak them in warm and lightly salted water for 5 minutes then drain.

Get the mushrooms, shrimp, and green onion minced. Add the ginger and ground pork and combine. Add the oyster sauce, rice wine, sesame oil, and sugar and stir well. Make sure all the stuffing ingredients mix thoroughly.

Wrap the Siu Mai

Lay a piece of dumpling wrapper on your hand. Wet the edges with some water using your finger.

Carefully place 2 to 3 teaspoons of stuffing in the centre of the wrapper. Make sure you don’t fill the stuffing too close to the edges of the wrapper.

Gather up the edges, lightly press against the filling to adhere. Gently pleat the wrapper to form a basket shape. Leave the top open and let the filling expose.

Cook the Siu Mai

Prepare a bamboo steamer basket.

Place some cabbage leaves on its bottom. You can use parchment paper instead. This is to make sure the dumplings don’t stick to the steamer’s bottom while steaming.

Transfer the Siu Mai into the steamer.

Place the steamer over a wok filled with some water to steam.

Steam over boiling water until the stuffing is well done. It may take 5 to 10 minutes.

As the dumplings are cooked through, transfer them to a dish. Serve with soy sauce and enjoy!

Tips:

If you want to make the dish a little bit more of Japanese style, skip the ground pork entirely and go for all shrimp as the main protein.

Source:

Siu Mai Dumplings With Pork and Shrimp https://www.thespruceeats.com/siu-mai-dumplings-with-pork-and-shrimp-694507 Accessed September 8th, 2019

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