Recipe courtesy of Ching-He Huang
Recipe courtesy of Ching-He Huang
Watch how to make this recipe.
Steamed Pork and Mushroom "Siu Mai" Dumplings
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- Level: Intermediate
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 12 to 14 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 118
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 248 mg
- Level: Intermediate
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 12 to 14 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 118
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 248 mg
Ingredients
Filling:
Dumplings:
Dipping Sauce:
Directions
- For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
- For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
- Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
- For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.
