Best 4 Pork Dumplings Shiu Mai Recipes

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In the realm of Cantonese dim sum, pork dumplings, also known as shiu mai, reign supreme. These morsels of minced pork and shrimp, wrapped in a delicate pastry skin, are a symphony of flavors and textures that burst forth with every bite. Their unique shape, resembling an inverted flower, adds a touch of visual elegance to the culinary experience. Whether steamed or pan-fried, these dumplings are a delightful treat that has captured the hearts of food enthusiasts worldwide.

Our comprehensive guide to pork dumplings features a diverse range of recipes that cater to different preferences and skill levels. From the classic steamed shiu mai to the tantalizing pan-fried version, each recipe offers a unique take on this timeless dish. Whether you're a seasoned dumpling maker or just starting your culinary journey, we've got you covered. So, get ready to embark on a dumpling-making adventure and discover the secrets to crafting these delectable treats at home.

Check out the recipes below so you can choose the best recipe for yourself!

PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE



Pork and Shrimp Siu Mai (Steamed Chinese Dumplings) Recipe image

Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.

Provided by Shao Z.

Categories     Appetizer     Snack     Lunch     Appetizers and Hors d'Oeuvres     Breakfast and Brunch     Snacks

Time 2h

Yield 15

Number Of Ingredients 14

1/4 pound shrimp, shelled and deveined
1 tablespoon baking soda
1/2 pound bonesless pork, such as shoulder, cut into large cubes
2 ounces pork fat, such as fatback or fatty belly, finely diced
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons cornstarch
2 teaspoons Shaoxing wine
1 teaspoon toasted sesame oil
1 teaspoon extra-virgin olive oil
1/2 teaspoon finely grated fresh peeled ginger
1/2 teaspoon sugar
1 package extra-thin wonton wrappers or regular wonton wrappers
1 large carrot, thinly sliced into 15-20 rounds and the rest finely minced (optional, see note)

Steps:

  • In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
  • To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.

Nutrition Facts : Calories 107 kcal, Carbohydrate 5 g, Cholesterol 30 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, Sodium 185 mg, Sugar 0 g, Fat 7 g, ServingSize Makes about 15 dumplings, UnsaturatedFat 0 g

STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS



Steamed Pork and Mushroom

Provided by Food Network

Categories     appetizer

Time 35m

Yield 12 to 14 dumplings

Number Of Ingredients 15

4 ounces ground pork
1 tablespoon peeled and grated fresh ginger
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
3 fresh shiitake mushrooms, stemmed and finely chopped
1 large scallion, green part only, finely chopped
Sea salt
Ground black pepper
10 square wonton wrappers
15 goji berries (can substitute frozen peas and carrots)
Vegetable oil, optional if not using perforated parchment
1 tablespoon hot Guilin chili sauce
1 tablespoon light soy sauce

Steps:

  • 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.

SHAO MAI (PORK DUMPLINGS)



Shao Mai (Pork Dumplings) image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 30 dumplings

Number Of Ingredients 16

1 pound ground pork
1 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper
30 shao mai or dumpling wrappers
1/2 cup soy sauce
2 tablespoons black vinegar, or Chinkiang vinegar
1 teaspoon chile paste
1/2 teaspoon sugar
1 tablespoon minced garlic

Steps:

  • Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.
  • Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
  • When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
  • Combine ingredients in a small bowl and serve with Pork Dumplings.

PORK DUMPLINGS (SHIU MAI)



Pork Dumplings (Shiu Mai) image

I got this recipe from Fine Cooking. I made it last night and it was very good. Some recipes call for regular ground pork, I could only find lean but if you could find the regular, I would do that. I also made the whole batch and froze the extras for a later time.

Provided by CC G

Categories     High Protein

Time 1h7m

Yield 55 dumplings

Number Of Ingredients 14

1 lb ground pork
1 cup napa cabbage, thinly sliced, plus extra leaves for lining the steamer
1/2 cup scallion, chopped (both white and green parts)
1/4 cup fresh cilantro, chopped
1 1/2 tablespoons soy sauce
1 tablespoon garlic, finely chopped
1 tablespoon rice vinegar
1 tablespoon cornstarch, more for dusting
2 teaspoons fresh ginger, finely chopped
1 1/2 teaspoons sesame oil
1 teaspoon granulated sugar
1/2 teaspoon fresh ground black pepper
1 large egg white
55 -60 wonton wrappers

Steps:

  • In a large bowl, stir together the pork, sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.
  • Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.
  • Working with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don't dry out, place a heaping teaspoon of the pork filling in the center of the wrapper. Using a pastry brush or your fingers, dab a bit of water around the edge of the wrapper to moisten. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a beggar's pouch.
  • Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).
  • Steam the shiu mai:
  • Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don't touch, as they will stick together (you'll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with preferred dipping sauce.
  • Make Ahead Tips.
  • Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Store in the freezer, where they'll keep for about a month. Do not thaw the shiu mai before steaming; cooking time will be 10 to 12 minutes.
  • Variations.
  • Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and deveined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe.

Nutrition Facts : Calories 51.2, Fat 2, SaturatedFat 0.7, Cholesterol 8.5, Sodium 80.6, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 3.1

Tips:

  • Use cold water when mixing the dough to prevent the gluten from developing too much and making the dumplings tough.
  • Knead the dough until it is smooth and elastic, about 10 minutes.
  • Let the dough rest for at least 30 minutes before using it, to allow the gluten to relax.
  • When rolling out the dough, use a rolling pin that is slightly damp to prevent the dough from sticking to it.
  • Roll the dough out to a thickness of about 1/8 inch (3 mm).
  • Use a cookie cutter or a glass to cut out circles of dough.
  • Place a spoonful of filling in the center of each circle of dough.
  • Fold the dough up around the filling, pleating it as you go, to form a dumpling.
  • Pinch the edges of the dough together to seal the dumpling.
  • Steam the dumplings for 10-12 minutes, or until they are cooked through.
  • Serve the dumplings with your favorite dipping sauce.

Conclusion:

Pork dumplings, also known as shiu mai, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make, and with a little practice, you can create perfect dumplings every time. Whether you are a beginner or an experienced cook, I encourage you to give this recipe a try. With its savory filling and delicate wrapper, pork dumplings are sure to be a hit with your family and friends.

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