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Siu Mai Dumplings With Pork and Shrimp Recipe

Name: Siu Mai Dumplings With Pork and Shrimp
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 3 dried Chinese black mushrooms (or Shiitake mushrooms); 6 ounces large shrimp (peeled and deveined); 1 green onion; 1 teaspoon ginger (minced); 3/4 cup ground pork; 1 tablespoon oyster sauce; 1 teaspoon Chinese rice wine (or dry sherry); 1 teaspoon sesame oil; 1/2 teaspoon granulated sugar; 20 gyoza wrappers (or wonton wrappers cut into circles)

The Spruce Eats

Siu mai is a very popular Chinese dumpling dish served as part of a dim sum brunch. This dumpling is open-faced, meaning it is not enclosed.

Ingredients

3 dried Chinese black mushrooms (or Shiitake mushrooms)

6 ounces large shrimp (peeled and deveined)

1 green onion

1 teaspoon ginger (minced)

3/4 cup ground pork

1 tablespoon oyster sauce

1 teaspoon Chinese rice wine (or dry sherry)

1 teaspoon sesame oil

1/2 teaspoon granulated sugar

20 gyoza wrappers (or wonton wrappers cut into circles)

Method

Gather the ingredients.

Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.

Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork.

Stir in the oyster sauce, rice wine, sesame oil, and sugar. Mix the filling ingredients thoroughly.

Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry brush and a little water.

Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.

Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed.

Line a steamer basket with parchment paper or cabbage leaves.

Steam over boiling water until the filling is cooked through, 5 to 10 minutes.

Serve with soy sauce and enjoy.