‘Cook & Sell’ Siu Mai Dumplings
These siu mai dumplings are the southern Chinese version of potstickers, with an Empire waist and a carrot crown.
Pork & Shrimp Siu Mai Dumplings
- 1/2 cup soy sauce
- 3 tablespoons grated ginger
- 2 tablespoons hot chili sesame oil
- 3 tablespoons Chinese black vinegar
- 1 teaspoon sugar
- 3 tablespoons minced scallion
Siu Mai Dumplings
- 8 ounces water chestnuts, minced
- 3 tablespoons fresh ginger, minced
- 1 tablespoon garlic, minced
- 3 tablespoons corn starch
- 2 egg yolks
- 1 bunch scallions, thinly sliced
- 1 pound ground pork
- 1 pound wild caught shrimp, peeled, deveined and minced by hand
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 2 tablespoons chili paste
- 48 round wonton or square dumpling wrappers
- 2 tablespoons carrot, cut into brunoise or tiny square micro dice
- Napa Cabbage leaves for steaming
Make the Dipping Sauce
In a mixing bowl, whisk together all of the ingredients until the sugar is dissolved. Reserve while you prepare the dumplings.
Prepare the Siu Mai Dumplings
Make the filling by combining all ingredients except wrappers, carrots and cabbage leaves. Let stand in a mixing bowl for 2 hours in the refrigerator to bloom the garlic and ginger flavors.
Holding a wrapper in your palm, place 1 tablespoon of the filling on the wrapper. Gather up the edges of the wrapper to form an open cup. Top with carrot brunoise.
Line a bamboo steamer with the cabbage leaves. Add an inch of water to a wok, and bring to a boil. Place dumplings on the prepared steamer, and set the steamer in the wok. Steam for 15 to 20 minutes, or until cooked through. Serve with the ginger dipping sauce below.