Steamed Pork and Mushroom "Siu Mai" Dumplings

Recipe courtesy Ching-He Huang, 2011
Show: Easy Chinese Episode: Dim Sum

Photo: Steamed Pork and Mushroom "Siu Mai" Dumplings

TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 12 to 14 dumplings
LEVEL: Intermediate

ingredients

FILLING:
  • 4 ounces ground pork
  • 1 tablespoon peeled and grated fresh ginger
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • 3 fresh shiitake mushrooms, stemmed and finely chopped
  • 1 large scallion, green part only, finely chopped
  • Sea salt
  • Ground black pepper
DUMPLINGS:
  • 10 square wonton wrappers
  • 15 goji berries (can substitute frozen peas and carrots)
DIPPING SAUCE:
  • 1 tablespoon light soy sauce
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Directions

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.

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  • on July 13, 2012

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    Absolutely amazing! I have made these many times for many dinner parties and they disappear instantly. So easy and quick because you can make ahead and store them in the fridge then steam them for 10 mins once guests arrive.

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  • on May 10, 2012

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    These were great! I had a little trouble getting them to shape right and stay together but this was my first try. I'm sure I will have an easier time next time. They were actually easy to make. I am going to freeze the left overs. I believe they freeze fine because pot stickers. My 5 year old granddaughter was my sous chef and we had a lot of fun. I made a dipping sauce out of soy sauce and honey for her because she has a little trouble with too much spice.

    people found this review Helpful.
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