If you have ever enjoyed a traditional Chinese dim sum meal, you probably had an opportunity to try Siu Mai, the hearty, open-faced pork dumplings that come in a variety of regional variations.This recipe for siu mai incorporates common ingredients from Taiwanese cuisine such as water chestnuts, shiitake mushrom and white pepper.
- 1 ½ lbs ground pork or chicken
- 10 pcs. shrimp, chopped into a paste
- 4 pieces dried shiitake mushroom, soaked in water until soft, then finely chopped
- 1 small white onion, finely chopped
- ½ cup water chestnut, finely chopped (optional)
- 1/4 tsp white ground pepper
- 1/4 tsp salt
- 1 tsp sesame oil
- ½ tsp light color soy sauce
- 2 tbsp cooking wine
- 2 tbsp water
- 1 package dumpling skins (siu-mai skin), round. Note: When selecting dumpling skins for use in this recipe, remember that thinner skins are better.
- Mix all of the ingredients, other than the dumpling skins, until the mixture is well-blended.
- Refrigerate the mixture for at least one hour.
- Place about 2 tablespoons of the mixture on each dumpling skin. If you are using dumpling skins with a smaller diameter, use 1 1/2 tablespoons of the mixture instead.
- Hold the siu-mai on your hand, then fold the edges as if you were creating a series of flower petals, using your thumb and index finger to gather the top edges of the dumpling skin. The top of the siu mai should not gape open too widely. Shape the top of the siu mai with one hand, and then the other hand to pat the bottom of the siu mai to create a flat bottom.
- Garnish the top of each siu mai dumpling with green peas, slivered carrots or corn kernels.
- Steam the siu mai dumplings at a high temperature setting for approximately 10 minutes.
- Serve with chili sauce.