PORK DUMPLINGS (SHIU MAI)

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Pork Dumplings (Shiu Mai) image

I got this recipe from Fine Cooking. I made it last night and it was very good. Some recipes call for regular ground pork, I could only find lean but if you could find the regular, I would do that. I also made the whole batch and froze the extras for a later time.

Provided by CC G

Categories     High Protein

Time 1h7m

Yield 55 dumplings

Number Of Ingredients 14

1 lb ground pork
1 cup napa cabbage, thinly sliced, plus extra leaves for lining the steamer
1/2 cup scallion, chopped (both white and green parts)
1/4 cup fresh cilantro, chopped
1 1/2 tablespoons soy sauce
1 tablespoon garlic, finely chopped
1 tablespoon rice vinegar
1 tablespoon cornstarch, more for dusting
2 teaspoons fresh ginger, finely chopped
1 1/2 teaspoons sesame oil
1 teaspoon granulated sugar
1/2 teaspoon fresh ground black pepper
1 large egg white
55 -60 wonton wrappers

Steps:

  • In a large bowl, stir together the pork, sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.
  • Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.
  • Working with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don't dry out, place a heaping teaspoon of the pork filling in the center of the wrapper. Using a pastry brush or your fingers, dab a bit of water around the edge of the wrapper to moisten. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a beggar's pouch.
  • Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).
  • Steam the shiu mai:
  • Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don't touch, as they will stick together (you'll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with preferred dipping sauce.
  • Make Ahead Tips.
  • Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Store in the freezer, where they'll keep for about a month. Do not thaw the shiu mai before steaming; cooking time will be 10 to 12 minutes.
  • Variations.
  • Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and deveined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe.

Nutrition Facts : Calories 51.2, Fat 2, SaturatedFat 0.7, Cholesterol 8.5, Sodium 80.6, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 3.1

mdhossain miya
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These dumplings were a bit bland for my taste. I think I would add more ginger and garlic to the filling next time. The wrappers were also a bit thick, so I would try using a thinner wrapper next time.


Aniket Das
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I've never made dumplings before, but these were surprisingly easy to make! The instructions were clear and easy to follow, and the dumplings turned out great. The pork filling was flavorful and juicy, and the wrappers were cooked perfectly. I will d


Malik Aftab
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These dumplings were delicious! The pork filling was flavorful and juicy, and the wrappers were cooked perfectly. I served them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil, and they were a hit with my family and friends.


Binod Sawod
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I made these dumplings for a party and they were a huge success! Everyone loved them. The filling was flavorful and juicy, and the wrappers were cooked perfectly. I will definitely be making these again.


Lkliton Moj
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These dumplings were delicious! The pork filling was flavorful and juicy, and the wrappers were cooked perfectly. I served them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil, and they were a hit with my family.


HASNAAT Ahmed
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These dumplings were a bit bland for my taste. I think I would add more ginger and garlic to the filling next time. The wrappers were also a bit thick, so I would try using a thinner wrapper next time.


Mohammad BRAIS
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I've never made dumplings before, but these were surprisingly easy to make! The instructions were clear and easy to follow, and the dumplings turned out great. The pork filling was flavorful and juicy, and the wrappers were cooked perfectly. I will d


Sandip Kc
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These dumplings were delicious! The pork filling was flavorful and juicy, and the wrappers were cooked perfectly. I served them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil, and they were a hit with my family and friends.


Romjan ali Romjan
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I made these dumplings for a party and they were a huge success! Everyone loved them. The filling was flavorful and juicy, and the wrappers were cooked perfectly. I will definitely be making these again.


Joshua Lehigh
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These dumplings were delicious! The pork filling was flavorful and juicy, and the wrappers were cooked perfectly. I served them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil, and they were a hit with my family.


Sarah Mcdonald
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These dumplings were a bit bland for my taste. I think I would add more ginger and garlic to the filling next time. The wrappers were also a bit thick, so I would try using a thinner wrapper next time.


Fdsa fdsa
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I've never made dumplings before, but these were surprisingly easy to make! The instructions were clear and easy to follow, and the dumplings turned out great. The pork filling was flavorful and juicy, and the wrappers were cooked perfectly. I will d


Ibrahim Hosen
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These dumplings were delicious! The pork filling was flavorful and juicy, and the wrappers were cooked perfectly. I served them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil, and they were a hit with my family and friends.


Mian Azeem
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I made these dumplings for a party and they were a huge success! Everyone loved them. The filling was flavorful and juicy, and the wrappers were cooked perfectly. I will definitely be making these again.


Baizid Khan
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These dumplings were a bit more time-consuming to make than I expected, but they were worth the effort! The pork filling was delicious, and the wrappers were cooked perfectly. I served them with a dipping sauce made from soy sauce, rice vinegar, and


Roshan Sapkota
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I've made these dumplings several times now, and they're always a hit! I love that they're so versatile - you can steam them, fry them, or even bake them. The filling is also very forgiving, so you can add or omit ingredients to suit your taste.


Waseem Sami
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These dumplings were easy to make and turned out great! I used a store-bought dumpling wrapper, which made the process even easier. The pork filling was flavorful and juicy, and the dumplings were cooked perfectly. I served them with a dipping sauce


Sragha Agha
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I'm not usually a fan of pork dumplings, but these were delicious! The shiitake mushrooms added a nice umami flavor, and the ginger and garlic gave them a bit of a kick. I'll definitely be making these again.


Akbar Sweetin
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These pork dumplings were a hit at my dinner party! The filling was flavorful and juicy, and the wrappers were cooked to perfection. I will definitely be making these again.