Siu Mai Dumplings With Pork and Shrimp
Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. Try our traditional recipe to make these at home, and our other dim sum recipes.
- Prep Time: :30
- Cook Time: :15
- Total Time: :45
- Yield: 20 1x
- Category: Appetizer
- Method: Steamed
- Cuisine: Asian
Ingredients
Scale
- 3 dried Shiitake mushrooms
- 6 ounces peeled deveined large shrimp
- 1 green onion
- 1 teaspoon minced ginger
- 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
- about 20 gyoza wrappers (or won ton wrappers cut into circles).
Instructions
- 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. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.
- Lay a gyoza wrapper in front of you. Wet the edges. 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 and gently pleat so that it forms a basket shape, with the top of the filling exposed.
- Steam over boiling water until the filling is cooked through (5 to 10 minutes).
Find it online: https://goingmywayz.com/siu-mai-dumplings-pork-shrimp/