Shu Mai
Steamed Chinese open-faced dumplings with pork, shrimp, and shiitake, from a Chinese chef's family recipe.
via madewithlau.com
Nutrition
Estimates per serving (recipe yields 6).
- Calories
- 280
- total 1680
- Protein
- 14g
- total 84g
- Carbs
- 20g
- total 120g
- Fat
- 16g
- total 96g
- Fiber
- 1.3g
- total 8g
Estimate for full batch of 20 dumplings
Ingredients
- 8 oz pork shoulder butt
- 4 oz shrimp
- 4 pieces dried shiitake mushrooms
- 0.50 oz carrot
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 0.50 tsp salt
- 2 tsp sugar
- 2 tbsp cornstarch
- 0.50 tsp baking soda
- 1 tsp chicken bouillon
- 2 tbsp water
- 0.50 tsp white pepper
- 1 tsp olive oil
- 1 tbsp sesame oil
- 20 pieces siu mai wrapper
- 2 cups water
Equipment
- colander
- bowl
- spoon
- steamer
Instructions
Prep
Mince 8 oz pork shoulder butt into small bits. Soak in water and massage for 1–2 minutes, then let sit for 10 minutes . Drain in a colander and squeeze out as much water as possible.
Wrap 4 oz shrimp in a paper towel and squeeze out moisture. Mince into fine bits.
Reconstitute 4 pieces dried shiitake mushrooms in hot water for 10 minutes . Squeeze out water, slice in half lengthwise, then mince into fine bits.
Mince 0.50 oz carrot into very fine bits for garnish. Set aside.
Marinade
In a bowl , mix 1 tbsp light soy sauce , 2 tbsp oyster sauce , 0.50 tsp salt , 2 tsp sugar , 2 tbsp cornstarch , 0.50 tsp baking soda , 1 tsp chicken bouillon , 2 tbsp water , and 0.50 tsp white pepper .
Marinate
Add the pork to the marinade and mix for 2 minutes to help tenderize. Let the pork absorb the sauce for 10 minutes .
Add the minced shrimp and mushrooms, along with 1 tsp olive oil and 1 tbsp sesame oil . Mix for another 1 minute . Cover and refrigerate for 4–8 hours.
Fold
Lay a 20 pieces siu mai wrapper in your non-dominant palm. Scoop about 1 oz of filling onto the wrapper and loosely flatten.
Make a circle with your index finger and thumb. Place the wrapper over the hole and use the opposite end of a spoon to push into the center. Compress the meat by pressing with the spoon and squeezing with your fingers on all sides. Rotate and repeat.
Squeeze the bottom half to force meat to rise, then flatten the top with the spoon.
Steam
Fill a steamer with about 2 cups water . Arrange siu mai on a steamer rack so they're not touching. Bring water to a boil, set the rack in the steamer, cover, and steam for 10 minutes (or 12 minutes if using a wok-and-plate setup).
Garnish with the minced carrots and serve immediately.
View Cooklang Source
---
title: Shu Mai
description: Steamed Chinese open-faced dumplings with pork, shrimp, and shiitake, from a Chinese chef's family recipe.
servings: 6
time: 260 minutes
prep time: 240 minutes
cook time: 12 minutes
tags: [dumplings, chinese, steamed, pork, shrimp, make-ahead]
source: https://www.madewithlau.com/recipes/siu-mai
cuisine: Chinese
difficulty: medium
nutrition-calories: 1680
nutrition-protein: 84g
nutrition-carbs: 120g
nutrition-fat: 96g
nutrition-fiber: 8g
nutrition-note: Estimate for full batch of 20 dumplings
---
== Prep ==
Mince @pork shoulder butt{8%oz} into small bits. Soak in water and massage for 1–2 minutes, then let sit for ~{10%minutes}. Drain in a #colander{} and squeeze out as much water as possible.
Wrap @shrimp{4%oz}(peeled and deveined) in a paper towel and squeeze out moisture. Mince into fine bits.
Reconstitute @dried shiitake mushrooms{4%pieces} in hot water for ~{10%minutes}. Squeeze out water, slice in half lengthwise, then mince into fine bits.
Mince @carrot{0.5%oz} into very fine bits for garnish. Set aside.
== Marinade ==
In a #bowl{}, mix @light soy sauce{1%tbsp}, @oyster sauce{2%tbsp}, @salt{0.5%tsp}, @sugar{2%tsp}, @cornstarch{2%tbsp}, @baking soda{0.5%tsp}, @chicken bouillon{1%tsp}, @water{2%tbsp}, and @white pepper{0.5%tsp}.
== Marinate ==
Add the pork to the marinade and mix for ~{2%minutes} to help tenderize. Let the pork absorb the sauce for ~{10%minutes}.
Add the minced shrimp and mushrooms, along with @olive oil{1%tsp} and @sesame oil{1%tbsp}. Mix for another ~{1%minute}. Cover and refrigerate for 4–8 hours.
== Fold ==
Lay a @siu mai wrapper{20%pieces} in your non-dominant palm. Scoop about 1 oz of filling onto the wrapper and loosely flatten.
Make a circle with your index finger and thumb. Place the wrapper over the hole and use the opposite end of a #spoon{} to push into the center. Compress the meat by pressing with the spoon and squeezing with your fingers on all sides. Rotate and repeat.
Squeeze the bottom half to force meat to rise, then flatten the top with the spoon.
> To freeze: lay siu mai on a tray without touching, freeze for 1–2 hours, then transfer to an airtight bag. Do not steam before freezing. Thaw completely before steaming.
== Steam ==
Fill a #steamer{} with about @water{2%cups}. Arrange siu mai on a steamer rack so they're not touching. Bring water to a boil, set the rack in the steamer, cover, and steam for ~{10%minutes} (or ~{12%minutes} if using a wok-and-plate setup).
Garnish with the minced carrots and serve immediately.