Recipe Pork and shrimp Shu Mai

[medtran49]

Pork and shrimp sui mai
Makes 14-16
These are the little pleated bundles on the left side of the picture.

2 dried Chinese/Shiitaki mushrooms
3-1/2 ounces (100 grams) peeled fresh shrimp
8 ounces (225 grams) ground pork
2 tsp light soy sauce
1-1/2 tsp rice wine
1 tsp sesame oil
1/2 tsp fine sea salt
1/4 rounded tsp granulated sugar
1/8 round tsp finely ground white pepper
1/2 rounded tsp cornstarch

Dumpling wrappers
Flying fish roe (optional)
Spring onions (optional)

Dipping sauce of your choice

Rinse off the dried mushrooms. Add hot to boiling water to a small bowl, add the mushrooms, use something to weight them down. Allow to soak for 20 minutes miniumum. Then, remove from the water, drain on paper towels and then thinly slice, gather the slices together and thinly slice in opposite direction to chop.

In a medium bowl, add the pork and remainder of ingredients through cornstarch and mix to thoroughly combine.

Drizzle in 2 Tbsp of ice water and stir mixture in 1 direction for 15-30 seconds until you see long white protein threads forming. This is emulsifying the mixture and making it more cohesive.

Lay out your wrappers. Fill a small bowl with water. Using your finger, paint the water around the edges of the wrappers. Place a scant 1.5 Tbsp (I use a levered scoop) in the center of each wrapper. Then, pick up the wrapper and filling and pleat around the edges, cupping it in the palm of your hand. You want the wrapper to stick to the filling and form a little pleated cup. The filling should be level with or just below the wrapper edges.

Line bamboo steamer baskets with parchment paper or cabbage leaves, cutting a few slits corresponding with the holes in the steamer baskets so that the steam can easily come through. Place your sui mai in the steamer baskets, making sure that they are not touching, and steam over boiling water in a wok or a pan big enough to hold your steamer baskets for about 10 minutes. Remove to a serving dish and garnish with sliced green onions or flying fish roe. Serve while hot with your favorite dipping sauce.

See the Dim Sum thread for sauce recipes.

 

[Morning Glory]

Delicious! I really should attempt to make dumplings...

 

[The Late Night Gourmet]

I've always enjoyed your dim sum posts, medtran49. Besides just admiring your technique, I always feel inspired to make some of my own.

 

[medtran49]

They are really easy to make once you get a little practice folding. Premade wrappers from the Asian market and a levered tablespoon or so scoop are your friends. And they are soooo good.

 

[medtran49]

Link to my dim sum thread

 

[KitKat]

These look AMAZING!!!!

 

[rascal]

View attachment 46324
Pork and shrimp sui mai
Makes 14-16
These are the little pleated bundles on the left side of the picture.

2 dried Chinese/Shiitaki mushrooms
3-1/2 ounces (100 grams) peeled fresh shrimp
8 ounces (225 grams) ground pork
2 tsp light soy sauce
1-1/2 tsp rice wine
1 tsp sesame oil
1/2 tsp fine sea salt
1/4 rounded tsp granulated sugar
1/8 round tsp finely ground white pepper
1/2 rounded tsp cornstarch

Dumpling wrappers
Flying fish roe (optional)
Spring onions (optional)

Dipping sauce of your choice

Rinse off the dried mushrooms. Add hot to boiling water to a small bowl, add the mushrooms, use something to weight them down. Allow to soak for 20 minutes miniumum. Then, remove from the water, drain on paper towels and then thinly slice, gather the slices together and thinly slice in opposite direction to chop.

In a medium bowl, add the pork and remainder of ingredients through cornstarch and mix to thoroughly combine.

Drizzle in 2 Tbsp of ice water and stir mixture in 1 direction for 15-30 seconds until you see long white protein threads forming. This is emulsifying the mixture and making it more cohesive.

Lay out your wrappers. Fill a small bowl with water. Using your finger, paint the water around the edges of the wrappers. Place a scant 1.5 Tbsp (I use a levered scoop) in the center of each wrapper. Then, pick up the wrapper and filling and pleat around the edges, cupping it in the palm of your hand. You want the wrapper to stick to the filling and form a little pleated cup. The filling should be level with or just below the wrapper edges.

Line bamboo steamer baskets with parchment paper or cabbage leaves, cutting a few slits corresponding with the holes in the steamer baskets so that the steam can easily come through. Place your sui mai in the steamer baskets, making sure that they are not touching, and steam over boiling water in a wok or a pan big enough to hold your steamer baskets for about 10 minutes. Remove to a serving dish and garnish with sliced green onions or flying fish roe. Serve while hot with your favorite dipping sauce.

See the Dim Sum thread for sauce recipes.

Thanks I've saved recipe for later. I love contents. My wife doesn't.

Russ