Siu Mai

Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants as part of a larger menu selection.

Image by pointnshoot

Makes 20 to 25 pieces

Ground pork ground -- 1 pound
Shrimp, peeled, deveined and minced -- 1/2 pound
Dried shiitake mushrooms, soaked in hot water, destemmed and minced -- 3-6
Bamboo shoots or water chestnuts, minced -- 1/4 cup
Scallions, minced -- 2-3
Egg, beaten -- 1
Cornstarch -- 2 tablespoons
Sesame oil -- 1 tablespoon
Sugar -- 2 teaspoons
Salt and pepper -- to season
Wonton wrappers -- 20-30

Method

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 oil the bottom lightly. Place siu mai into the steamer (in batches if necessary), cover, and steam for about 6-8 minutes per batch. Remove from heat and and serve immediately.

Variations

Add 1 tablespoon of minced garlic or ginger, or both, to the filling. Other possible additions: 2 tablespoons soy sauce; 1-2 tablespoons oyster sauce; 1-2 tablespoons rice wine or dry sherry.
For decoration, siu mai are sometimes topped with a dab of orange fish roe, a small diced piece of steamed carrot or a pea.