Siu Mai

Name: Siu Mai
Yield: 45 to 50 dumplings
Cuisine: Chinese
Ingredients: 1 Basic Wheat Flour—Siu Mai Dough recipe or 45 to 50 won ton skins; Pinch of white pepper; ½ pound shrimp, shelled, deveined, washed, dried, and diced into ¼-inch pieces; ½ teaspoons salt; 1 pound pork butt, coarsely ground; ½ teaspoon peanut butter; 1 teaspoon sesame oil; 2 teaspoons sugar; 12 Chinese dried mushrooms, soaked for ½ hour in hot water, rinsed, dried, stems discarded, caps diced into ¼-inch pieces; ½ tablespoons peanut oil; 2 tablespoons cornstarch

Cook and Sell Dumplings

Preparation info

45 to 50
dumplings

Difficulty
Easy

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

These dim sum bear the delightful description “cook and sell,” simply because they are shaped like tiny cooking kettles, kettles full of food. And because they are so tasty and so pretty they are never left unsold.

Ingredients

12 Chinese dried mushrooms, soaked for ½ hour in hot water, rinsed, dried, stems discarded, caps diced into ¼-inch pieces
1 pound pork butt, coarsely ground

Asia
China
Starter

Method

Combine all ingredients (except won ton skins) in electric mixer and mix until consistency is smooth and even. Refrigerate for 4 hours.
Using kitchen scissors, cut won ton skins into rounds, 2¼ inches in diameter.
Into the middle of each round, place 1 tablespoon of filling. Holding the filling in place with the blade of a small round