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November 14, 2008, Newsletter Issue #230: Pork & Shrimp Dumplings
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Tip of the Week
A very popular item on the dim sum cart, these steamed pork & shrimp dumplings also called Siu Mai are a great make ahead item.
2 pounds ground pork 2/3 pound raw shrimp, ground 1/4 cup soy sauce 1 1/3 tablespoons chinese rice wine 1 1/3 tablespoons sesame oil 1 1/3 tablespoons sugar 1/3 teaspoon pepper 2 2/3 egg white 1/4 cup cornstarch 80 dumpling skins
1. Mix together ground pork, ground shrimp, soy sauce, rice wine, sesame oil, sugar, pepper and egg white until mixture is well blended.
2. With your hands mix in the cornstarch until the meat is a but "pasty".
3. Place 1 tablespoon of filling in the middle of a wonton skin. Place the skin in the palm of your hand and gently close to gather the edges of the wonton skin around the meat filling. The top of the dumpling will remain uncovered.
5. Dip a teaspoon in water and use to smooth the surface of the meat.
6. Garnish by placing a frozen green pea or a dot of red food coloring on top of each dumpling.
7. Line a steamer with a damp cloth or lettuce leaves and steam over high heat for 5 minutes. Remove and serve.
If making these ahead, place on a parchment paper lined cookie sheet and flash freeze until solid. Remove and store in a freezer bag for up to 6 weeks. To cook; steam from frozen as above, increasing time to 20 minutes.
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