Steamed Vegetable Sui Mai Dumplings With Chili Sesame Oil Recipes

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SUI MAI (STEAMED DUMPLINGS)



Sui Mai (Steamed Dumplings) image

I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.

Provided by riffraff

Categories     Lunch/Snacks

Time 35m

Yield 30 Dumplings

Number Of Ingredients 12

1 1/2 lbs ground pork
1/2 lb shelled raw shrimp
1/2 bunch scallion, well-chopped (use as much of the green part that's edible)
1/2 bunch cilantro, chopped
1 tablespoon fish sauce
1 tablespoon salt
1 tablespoon cornstarch
1 large egg
1 1/2 tablespoons toasted sesame oil
6 water chestnuts, finely chopped
1 tablespoon finely-minced fresh ginger (peel before chopping)
30 wonton wrappers (cut them into a circle with a glass if you can only find square)

Steps:

  • Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
  • Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
  • Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
  • Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
  • Kind of give it a "waist".
  • Steam in a bamboo steamer for about 5 to 6 minutes.
  • May be frozen after steamed and cooled.
  • To reheat I put them in a large skillet with some water or resteam.
  • Some people boil these but I have never had much luck with that.
  • I serve with several dipping sauces of varying heat.

Nutrition Facts : Calories 103.6, Fat 5.9, SaturatedFat 2, Cholesterol 35.6, Sodium 351.9, Carbohydrate 5.7, Fiber 0.3, Sugar 0.2, Protein 6.5

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