Pork Shrimp Dumplings - Siu Mai
An easy recipe of the most popular Chinese dumplings. Once you get used to making them, you won't buy the supermarket ones anymore.
- Shrimp - raw, deveined, 170g (6 oz)
- Almonds - 1/2 cup
- Ground pork meat - 454 g (1 lb)
- Shaoxing - Chinese rice wine, 1 1/2 Tablespoons
- Soy sauce - light, 2 tablespoons
- Sesame seed oil - 2 teaspoons
- Black pepper - ground, 1/4 teaspoon
- Ginger - fresh, finely chopped, 1/2 Tablespoons
- Scallion - 1, finely chopped
- Egg white - 1, beaten
- cornstarch - 2 Tablespoons
- Square roll wrappers - 30
- Dipping Sauce
- Peel and devein the shrimp. Roughly chop.
- Chop the almonds and mix with the ground pork, shrimp, light soy sauce, egg white, Shaoxing rice wine, black pepper, ginger, sesame seed oil, scallion and cornstarch in a large bowl until well combined.
- Put one wrapper on your palm, place 1 tablespoon of filling at the center. Gather up the edges around the filling. Hold the dumpling between your index and thumb, lightly squeeze it to form a "waist" while at the same time push up the filling at the bottom to create a flat bottom.
- Smooth the surface with a butter knife. Set aside and repeat with the rest.
- Bring a pan with water to boil. Put a bamboo steamer on top with waxed paper (you need to punch some holes to let the steam go through it). Put the dumplings over the waxed paper leaving room in between them. Cover and cook for about 15 minutes. A 2-3 tier steamer is ideal so that you can cook more at the same time.
- Serve with dipping sauce of your choice.
An easy recipe of the most popular Chinese dumplings. Once you get used to making them, you won’t buy the supermarket ones anymore.Add to Favourites