I've been trying to replicate some of those fabulous dumplings ever since, but every recipe I've come across was just not cutting it. In a final act of desperation, I got one last dim sum book. And just like that, the clouds cleared and all was good in the land of dumplings. These are the real deal.
Siu Mai/Shaomai (Chinese Pork and Shrimp Dumplings)
From Dim Sum: The Art of the Chinese Tea Lunch by Ellen Leong Blonder
8 ounces pork shoulder, coarsely ground or chopped
8 ounces medium shrimp, peeled, deveined, and cut in ½-inch chunks
4 water chestnuts, finely diced
1 green onion, thinly sliced
1 large egg, lightly beaten
1 teaspoon soy sauce
½ teaspoon sea salt
1 teaspoon rice wine or dry sherry
¼ teaspoon granulated sugar
⅛ teaspoon ground white pepper
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
24 packaged siu mai wrappers
In a medium bowl, mix the filling ingredients together and refrigerate for at least 30 minutes and up to 2 hours.
Oil several 8- or 9-inch round cake pans. Put about a tablespoon of the filling onto the center of the packaged wrapper; then gather up the edges all around to form a cup shape. Tap the bottom lightly on a flat surface to flatten the bottom slightly. Repeat with the remaining wrappers and filling. Arrange finished dumplings ½ inch apart in the oiled pans.
Set up a steamer and bring the water to a boil. Steam the dumplings for 12 minutes over high heat, replenishing the pot with boiling water as necessary between batches. Transfer the dumplings to a serving plate. Serve hot.
Makes 24 dumplings
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