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Monday, March 17, 2014

Siu Mai Dumplings (Steamed Pork & Shrimp Dumplings)

3:53 AM

Makes about 30 dumplings.

Ingredients:

6 oz fresh deveined shrimp

1 lb ground pork

1 cup dried shiitake mushrooms (I used sliced but you can also use whole)

3 green onions, thinly sliced, white portions removed

2 egg whites

1 1/2 tsp low sodium soy sauce

1 1/2 Tbsp cooking sherry

1/2 tsp sesame oil

2 tsp cornstarch

1 tsp sugar

1 tsp chicken bouillon

1/4 tsp white pepper

wonton or siu mai wrappers

non-stick spray

mini cubed carrots, thinly sliced green onions, chili sauce, or salmon caviar eggs to garnish (optional)

Equipment:

large bamboo steamer

wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer

cookie scoop with 1 3/4″ diameter (2 Tbsp)

Directions:

1.)  Soak the dried shiitake mushrooms in warm water for 20-30 minutes depending on size.  When completely softened, drain off liquid, remove stems (if using whole mushrooms), give mushrooms a light squeeze to remove excess moisture, and cut into small pea sized pieces. Alternatively, place hydrated, drained, and squeezed mushrooms in a food processor and pulse until you get small pea sized pieces.  Set aside into a large mixing bowl.

2.)  Chop (or process) shrimp into small pea sized pieces.  Add to mixing bowl.

3.)  Add ground pork, green onions, egg whites, soy, sherry, sesame oil, cornstarch, sugar, bouillon, and pepper to the mixing bowl and gently mix until all ingredients are evenly incorporated.

4.)  Prepare a large, clean workstation for assembling the dumplings.  This station should include a small bowl for water and the bowl of mixed meat filling.  Place a damp paper towel over the wrappers to prevent them from drying out.  Prepare the bamboo steamer by lightly spraying it with non-stick spray or by placing a round piece of parchment in the base of the steamer.  If using parchment, pierce or cut several small holes all over the parchment round so that the steam will circulate and cook the dumplings evenly.

5.)  To fill wrappers, place an even scoop of the meat filling in the center of each wrapper, then use fingers to wet all 4 exposed edges of wrapper.  Bring up edges of wrapper and stick them to the sides of center “meatball.”  Tighten the dumpling wrapper around the filling with your fingers, forming a cylinder-like shape with a flat bottom.

6.)  Place open-faced dumplings into prepared steamer, about 1″ apart from one another and away from the sides of the steamer.  When the steamer is full of dumplings, fill the wok or stockpot 1/2 full with water and place on stove top on high heat.  When water has reached a full boil, place the bamboo steamer (with top on) atop the wok/stockpot.  Steam siu mai for 10-12 minutes or until completely cooked through.

7.)  Garnish siu mai tops with carrots, green onion, chili sauce, or caviar.

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