Sui Mai Steamed Dumplings Recipes
SHRIMP AND GINGER SIU MAI DUMPLINGS
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 36 dumplings
Number Of Ingredients 16
Steps:
- Special equipment: wok, bamboo steamer
- To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
- To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)
- Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve in the steamer basket and garnish with micro arugula and soy sauce.
STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS
Provided by Food Network
Categories appetizer
Time 35m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
- For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
- Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
- For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.
SUI MAI (STEAMED DUMPLINGS)
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
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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