Siu Mai Dumplings
Siu Mai Dim Sum Recipe (serving size 4-6 ppl)
What is Sui Ma exactly? Another dumpling expect it is widely popular with the dim sum brunchy menu. It is ground pork mixed with prawns and some seasonings and spices wrapped around won ton skin exposing in the center the filling with a garnished with fish roe or a green pea. It taste great dipped in the many sauces that provided during dim sum, from chili sauce to hoisin sauce the little dumpling can taste amazing all on it’s own accord. It is a steamed method cooking therefore it is important to have a steamer to properly make these beautiful tasty filling dumplings. However, they are really easy to make at home I hope you will try this recipe. I dedicate this recipe to my good friend Carrie who misses Westmont’s Triple Crown restaurant’s dim sum food.
½ lb of ground pork
¼ lb of large prawn, deshelled and deveined
3 large shiitake mushrooms, soaked for 20 minutes in warm water to soften
½ teaspoon of garlic minced
3 stalks of scallion/green onions washed and minced
Seasoning for the filling
1 Tablespoon soy sauce
1 Tablespoon of sugar
1 Tablespoon of sesame oil
1 Tablespoon of Shaoxing Wine
1 teaspoon of salt
1 teaspoon of white pepper powder
1 teaspoon of cornstarch
1 medium size or large egg (carefully crack the egg to bind filling)
Rectangle or round wrappers (your choice)
Optional garnish Fish roe or green peas
Tool: wok or deep large pot and steamers to make sui mai. You can use bamboo steamer or a metal steamer, whichever one you have around or find while shopping at the local Asian Market.
- On a cutting board, after the prawns have been peeled and deveined, mince it up with a knife into little pieces, place into a big mixing bowl.
- Next, cut one ingredient at a time into small pieces, shiitake mushrooms, garlic and green onion. Place all into the mixing bowl
- Add the ground pork
- Add all the seasonings you see above and use a plastic glove to combine the ingredients. Your hands will help the ground pork and shrimp come together along with the other ingredients, creating a paste filling, mush look but it won’t taste mushy when steamed up.
- Folding and wrapping process is super easy. Have your bamboo or metal steam lined with parchment with little cuts open in the parchment paper to allow the steam to rise properly and for the sui mai not to stick to the streamer causing rips.
- Next take a tray and align it with parchment paper.
- A bowl of warm water to dip your fingers to act as a glue to seal the sui mai dumplings
- Take a rectangle or round wrapper using a tablespoon, place the filling in the center and crimp the wrap clockwise making sure not to keep the filling in the center and open. It’s an open dumping exposing the meat. Repeat this until all the filling is gone. Garnish with fish roe or green pea on top.
- Use a wok or deep pot and add water and a round rack into the pot to hold up the steamer. Pour enough water to cover the steamer about ¼ of the way up no more than that.
- When water is boiling, place the sui mai about ½ inch apart from each other. Steam them up on medium high heat and look to make sure if water needs to be added. Use a timer to keep track and a thermometer to safely reach the internal temperature of 150 degrees or higher to know it’s done cooking thoroughly, approx. 10 minutes.
- Serve immediately with choices of hot chili sauce, hoisin sauce or black vinegar. Really up to you; it’s a dim sum dish after all!