(Chinese steamed pork and shrimp dumplings)
Makes 20 to 30 pieces
- Ground pork ground -- 1 pound
- Shrimp, peeled, deveined and minced -- 1/2 pound
- Dried shiitake mushrooms, soaked in hot water, destemmed and minced -- 3 to 6
- Bamboo shoots or water chestnuts, minced -- 1/4 cup
- Scallions, minced -- 2 or 3
- Egg, beaten -- 1
- Cornstarch -- 2 tablespoons
- Sesame oil -- 1 tablespoon
- Sugar -- 2 teaspoons
- Salt and pepper -- to season
- Wonton wrappers -- 20 to 30
- Add all the ingredients except the wonton skins to a large bowl and mix together well with clean hands. You may alternatively use a food processor briefly to bring all ingredients together.
- Place about 1 tablespoon of filling in the middle of each wonton skin. Bring the sides of the wrapper up around the filling to encase it like a small basket, leaving the top open and the filling exposed. Pleat the wrapper neatly to form a rounded shape. Press each siu mai down on a countertop to flatten their bottoms. Repeat with the rest of the filling and wonton skins.
- Set up a Chinese bamboo steamer and lightly oil the bottom of the steamer basket. Place the siu mai into the steamer (in batches if necessary), cover and steam for about 6 to 8 minutes per batch. Remove from heat and and serve immediately.
Siu Mai Variations
- Optional seasonings: Add 1 tablespoon of minced garlic or ginger, or both, to the filling. Other possible additions: 2 tablespoons soy sauce; 1 or 2 tablespoons oyster sauce; 1 or 2 tablespoons rice wine or dry sherry.
- Pork and Cabbage Filling also works well for siu mai.
- For decoration, siu mai are sometimes topped with a dab of orange fish roe, a small diced piece of steamed carrot or a pea.