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Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling. Siu mai are wrapped in a fresh pasta skin that is left open, so that the filling peeks out of the top of the dumpling when served at the table.
- 6 ounces shrimp
- 1/2 cup peeled water chestnuts
- 1 pound ground pork
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons Shaoxing rice wine
- 2 teaspoons sesame oil
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped ginger
- 1 green onion, finely chopped
- 1 egg white, lightly beaten
- 2 tablespoons cornstarch
- 30 square or round egg dumpling wrappers
- Peel and devein the shrimp, squeeze out as much moisture as possible and then roughly chop.
- Blanch the water chestnuts for 1 minute, drop into cold water and then roughly chop.
- Combine the shrimp, water chestnuts and the remaining filling ingredients (everything except the wrappers) in a large bowl and stir until well-combined.
- Place 1 tablespoon of filling in the center of each wrapper. Form a circle with your thumb and forefinger and shape the dumpling, so that it forms a fat cylinder with an open top. Pat the top and bottom of the dumpling to create flat surfaces on either end.
- Steam the dumplings standing up in bamboo steamers on top of oiled paper punched with holes for 15 minutes. Serve with soy sauce or chili sauce for dipping.
Recipe source: http://www.dimsumcentral.com/pork-siu-mai/