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Shrimp and Ginger Siu Mai Dumplings Recipe

Shrimp and Ginger Siu Mai Dumplings

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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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  • on July 01, 2010

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    After seeing this recipe on TV I decided to pull out my steamer basket and give it a try. I'm glad I did. I will now make these as often as I make fried potstickers which are a family favorite. I now know not to crowd the filled wontons together. They need a little space in the basket so they don't stick. Loved them!

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  • on April 06, 2010

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    I LOVE dumplings and these are AWESOME, they were the first dumplings I've ever made and they'll be the only ones I'll ever make. Such an easy recipe, just throw everything in a food processor and bam! Healthy too since you just steam them. For the dipping sauce I mix soy sauce and siracha chili sauce.

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  • on March 18, 2010

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    This a family favorite my son craves it a complete touch down

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  • on March 09, 2010

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    Totally awesome dumplings! I did add a little bit more garlic, ginger and black pepper than Tyler called for in the recipe, as I'm used to spicier foods (being south Indian! and they turned out extremely flavorfull. I was afraid they would be a bit complicated since this was the first time I was making anything like this, but they were a lot easier that expected! Definitely a favorite in my home now!

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  • on January 27, 2010

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    Thankyou, Tyler, for once again, making the ultimate meal. Tlhese dumplings are so delcious. I froze some and reheated later, and really it was easy in a pan with a little moisture. I don't have a steamer but I used some of Tyler's suggestions and rigged my own. Excellent taste.

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  • on November 23, 2009

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    this recipe is delicious and fairly easy cut out the pork (didn't have it and the ginger (forgot it until i was stuffing the wrappers and they were still flavorful and delicious! I steamed them for 10 minutes and then pan browned them for 2 minutes i definintly preferd them that way but they're good either way this recipe is a keeper

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  • on November 10, 2009

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    These rock! I live on the Caribbean island of Bonaire where getting certain ingredients to follow a recipe can be difficult at times. Not so with this one. Easy, fast, and delicious. Will amaze and satisfy friends at my next party as the Asian restaurants here do not "do" any type of dim sum. Probably my favorite thing I've gotten from FN recipes. I also added more scallions and a little fresh cilantro. Now that I have this down I'm sure a few simple adjustments can morph this into many fantastic variations....Thanks Tyler!

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  • on October 13, 2009

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    Exact same flavor as my favorite Chinese joint, but lighter and healthier. As simple as it is, I have never thought of layering my bamboo steamer with cabbage leaves--brilliant! Best dumplings I have ever made/had.

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  • on October 12, 2009

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    I am a huge fan of dumplings, potstickers, siu mais and what nots so I have never turned down a siu mai at any restaurant that offered it. One bite of this one and it was impressively good, in fact the best I have ever tasted, I surprised myself that the best siu mai would be the one I ate at home. His recipe knocked off all other Chinese restaurant's siu mais.The sesame oil made such a huge flavor and aroma boost that the dipping sauce suddenly became optional. The best part of this recipe is that you know exactly what's in the filling, no more guessing if it really was pork at a restaurant. Everything is fresh and well portioned.

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  • on April 01, 2009

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    Some of the changes I made;
    *more ground pork than shrimp,
    *more green onions than one.
    *Sansho in place of black pepper.
    *square wrappers, wanton wrappers are square and gyoza wrappers are round.
    *placed one green peas on the top of each shumai. Just because how it is in Japan.
    Served with soy sauce and hot mustard.
    We used to buy Shumai at Yokohama train station. Tyler's sui mai is very close, enjoyed very much. Our grown up girls are going to make them too.

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