Side Pannel
Siu Mai Dumplings With Pork, Mushrooms & Shrimp
Siu Mai Dumplings With Pork, Mushrooms & Shrimp
- Recipe Submitted by Angus on 11/15/2014
Category: Healthy Recipes, Dinner Party, Fish, Mashrooms
Ingredients List
- 3 dried Chinese black or Shiitake mushrooms
- 6 oz large fresh shrimp, peeled and deveined
- 1 green onion, finely chopped
- 1/4 cup finely diced water chestnuts
- 1 tsp minced ginger
- 3/4 cup ground pork
- 1 tbsp oyster sauce
- 1 tsp Chinese rice wine or dry sherry
- 1 tsp sesame oil
- 1/2 tsp granulated sugar
- 20 frozen peas, defrosted
- 20 small fresh shrimp, peeled and deveined
- 20 gyoza wrappers, or won ton wrappers cut into circles
Directions
Soak the mushrooms in a bowl of hot water for 20 to 30 minutes, until soft, then drain and squeeze dry. Using a sharp knife, trim off and discard the stems, and mince the caps. In a food processor, chop the shrimp, green onion and water chestnuts into small pieces and place in a large bowl along with the mushrooms, ginger and pork, stirring well to combine. Then add the oyster sauce, rice wine, sesame oil and sugar, and mix thoroughly.
To make the Siu Mai, hold a wrapper in one hand and moisten the edges with water. Put 1 tablespoon of filling in the centre of the wrapper, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat the ends so that it forms a basket shape, with the top of the filling exposed. Gently press down on the filling, and set the dumpling upright on a plate. Crown with a small shrimp and finish with a small green pea in the centre. Repeat and continue filling and garnishing the remaining wrappers, keeping the finished dumplings covered with a dry kitchen towel to prevent them from drying out.
To cook the Siu Mai, line a steamer basket with a round of parchment paper or oil a small plate, to prevent sticking. Space the dumplings about 1/4" apart in the basket, so they don't stick together as they expand. Cover and steam the dumplings over boiling water for about 5 to 10 minutes, or until the dumplings have puffed slightly and their skins have become translucent. Serve immediately with hot chili sauce or Chinese hot mustard.
To make the Siu Mai, hold a wrapper in one hand and moisten the edges with water. Put 1 tablespoon of filling in the centre of the wrapper, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat the ends so that it forms a basket shape, with the top of the filling exposed. Gently press down on the filling, and set the dumpling upright on a plate. Crown with a small shrimp and finish with a small green pea in the centre. Repeat and continue filling and garnishing the remaining wrappers, keeping the finished dumplings covered with a dry kitchen towel to prevent them from drying out.
To cook the Siu Mai, line a steamer basket with a round of parchment paper or oil a small plate, to prevent sticking. Space the dumplings about 1/4" apart in the basket, so they don't stick together as they expand. Cover and steam the dumplings over boiling water for about 5 to 10 minutes, or until the dumplings have puffed slightly and their skins have become translucent. Serve immediately with hot chili sauce or Chinese hot mustard.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
