Sui Mai (Steamed Dumplings)

Name: Sui Mai (Steamed Dumplings)
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 30 Dumplings
Ingredients: 1 1/2 lbs ground pork; 1/2 lb shelled raw shrimp; 1/2 bunch scallion, well-chopped (use as much of the green part that's edible); 1/2 bunch cilantro, chopped; 1 tablespoon fish sauce; 1 tablespoon salt; 1 tablespoon cornstarch; 1 large egg; 1 1/2 tablespoons toasted sesame oil; 6 water chestnuts, finely chopped; 1 tablespoon finely-minced fresh ginger (peel before chopping); 30 wonton wrappers (cut them into a circle with a glass if you can only find square)

Submitted by riffraff

"I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case."

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Ready In:: 35mins
Ingredients:: 12
Yields:: 30 Dumplings

ingredients

1 ¹⁄₂ lbs ground pork
¹⁄₂ lb shelled raw shrimp
¹⁄₂ bunch scallion, well-chopped (use as much of the green part that's edible)
¹⁄₂ bunch cilantro, chopped
1 tablespoon fish sauce
1 tablespoon salt
1 tablespoon cornstarch
1 large egg
1 ¹⁄₂ tablespoons toasted sesame oil
6 water chestnuts, finely chopped
1 tablespoon finely-minced fresh ginger (peel before chopping)
30 wonton wrappers (cut them into a circle with a glass if you can only find square)

directions

Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
Kind of give it a "waist".
Steam in a bamboo steamer for about 5 to 6 minutes.
May be frozen after steamed and cooled.
To reheat I put them in a large skillet with some water or resteam.
Some people boil these but I have never had much luck with that.
I serve with several dipping sauces of varying heat.

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Reviews

I love steamed dumplings, and while making these, the meat mixture smelled fantastic. Flavor wise, they were delicious. However, for me, I just can't handle that much salt. A tablespoon of salt combined with the fish sauce definitely was waaaay too much, and I couldn't stand eating more than two before the salt took me out of the running. I will definitely be making these again, because again, the flavors were fantastic. I just will cut back on the salt next time.

tkcuvelier
Riff, these were my first foray into the world of steamed dumplings, and I will return! These were fabulous--so fresh-tasting with the cilantro and not overcooked at all! I used all tofu instead of pork/shrimp, since I don't eat pork, and they were just excellent. I did add just a bit of extra seasoning (more salt and sesame oil especially) since the tofu tastes a little bland on its own. Tasty litty balls of yumminess--LOL. Thanks for recommending this to me!

spatchcock

Tweaks

Riff, these were my first foray into the world of steamed dumplings, and I will return! These were fabulous--so fresh-tasting with the cilantro and not overcooked at all! I used all tofu instead of pork/shrimp, since I don't eat pork, and they were just excellent. I did add just a bit of extra seasoning (more salt and sesame oil especially) since the tofu tastes a little bland on its own. Tasty litty balls of yumminess--LOL. Thanks for recommending this to me!

spatchcock