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Siu Mai Dumplings

Siu Mai Dumplings
Yield: 4

Siu Mai Dumplings

Siu Mai Dumplings recipe

Siu mai is a popular Chinese dumpling dish that is traditionally served "open-faced" as part of a dim sum brunch.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 3 dried Chinese black mushrooms, or shiitake mushrooms
  • 6 ounces large shrimp, peeled and deveined
  • 1 medium green onion
  • 1 teaspoon minced ginger
  • 3/4 cup (6 ounces) 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

Instructions

    1. Collect all of the ingredients.
    2. Siu mai dumplings ingredients
    3. Soak the mushrooms in hot water for 20 to 30 minutes to soften them. Remove any excess water by squeezing it out. Remove the stems.
    4. In a bowl of water, soften the mushrooms.
    5. Soak the shrimp for 5 minutes in warm, lightly salted water before patting dry.
    6. Soak the shrimp in a bowl of water for a few minutes.
    7. Mushrooms, shrimp, and green onion should all be minced. Combine with the pork and ginger.
    8. Combine the mushrooms, shrimp, and green onion with the ginger and pork.
    9. Combine the oyster sauce, rice wine, sesame oil, and sugar in a mixing bowl. Thoroughly combine the filling ingredients.
    10. Incorporate the oyster sauce into the shrimp mixture.
    11. In front of you, place a gyoza wrapper. Wet the edges with your finger or a pastry brush and a small amount of water.
    12. Brush a goyza wrapper with water before laying it down.
    13. Fill the center with 2 to 3 teaspoons of filling, being careful not to get too close to the edges.
    14. Place the filling in the center of the dumpling wrapper.
    15. Gather the wrapper's edges, lightly pressing against the filling to adhere, and gently pleat to form a basket shape, leaving the top open and the filling exposed.
    16. Wrap the dumpling wrapper around the filling lightly.
    17. Use parchment paper or cabbage leaves to line a steamer basket.
    18. Line a steamer basket with parchment paper.
    19. 5 to 10 minutes, steam over boiling water until the filling is cooked through.
    20. Dumplings steamed in boiling water
    21. Enjoy with a dash of soy sauce.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 216Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 104mgSodium 720mgCarbohydrates 25gFiber 1gSugar 1gProtein 17g

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