Siu Mai

Steamed Chinese dumplings with minced pork and shitake

Dim Sum ranks high on my foodie outing list. I’m no expert, but if I can do it, you can. The most time-consuming part is making the dumplings and steaming them. But in the end, its totally worth it! You can add them to a soup, but I like to eat them as they are, with a mixture of soy sauce, rice vinegar and chilli. I’ve also made a vegetarian version with shredded cabbage. carrot and mushroom.

1 packet of round dumpling skins
1/2 lb shrimp, shelled and de-veined
1/2 lb ground pork
12 dried shitake mushrooms
2 green onions, finely chopped
1 egg, beaten
1 tsp salt
1 tsp sugar
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp Oyster sauce
1 tbs cornstarch

  • Chop shrimp into small pieces
  • Heat mushrooms in water for 10 minutes, let soak for a few minutes, then rinse, and drain
  • Pat any excess water off, then discard stems and chop into fine pieces
  • Combine the pork, shrimp, mushrooms and onion well. Place the mixture on a large chopping board, add sugar, salt and cornstarch. Slice through a dozen times or so with a cleaver or large sharp knife. This is mainly to achieve a finer meat texture than for a burger, and to mix in the seasoning
  • Add sauces and beaten egg to the pork mixture and combine well
  • Holding the dumpling skin in the palm of your hand, create a ‘well’ in its center and spoon 1 tbsp of the meat filling into it. Lightly moisten the edges of the skin with water and pinch together making small pleats. Cover with a damp cloth as you continue to make more of these, as they dry out fairly fast
  • Place dumplings in a bamboo steamer and cook for 30 minutes. I use banana leaves at the bottom of the steamer tray, so it is easy to lift the dumpling out when they are done. Also the leaf adds a nice flavor and aroma to the dumpling

Chinese Whispers‘ recorded on my 2009 CD One Of Us‘  performed live at Ryles, Cambridge, MA.

One Of Us

One Of Us

Like it? Purchase the CD here

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