Wan Tui Siu Mai

Name: Wan Tui Siu Mai
Yield: 20 Pieces
Cuisine: Chinese
Ingredients: 3 teaspoons light soy sauce; 2½ teaspoons sesame oil; 1½ teaspoons grated fresh ginger mixed with 2 tablespoons white wine; 20 slices of cooked Smithfield ham, cut into strips, 2 inches long by ½ inch wide; 1 carrot, peeled, washed, dried, cut into 2-inch sections, and sliced into ⅛-inch-thick-, ½-inch-wide pieces; 2 tablespoons oyster sauce; ½ cup bamboo shoots, cut into ⅛-inch dice; 1 teaspoon coriander, finely chopped; ½ cup scallions, ends discarded, washed, dried, and finely sliced; Pinch of white pepper; ½ cup Chinese black mushrooms, soaked, dried, and cut into ⅛-inch dice; 20 stalks of Chinese celery cabbage; 3 tablespoons pork fat, cut into ⅛-inch dice; 1½ teaspoons salt; 3 teaspoons sugar; ½ pound lean fresh pork, coarsely ground; 2 tablespoons cornstarch; 1 pound shrimp, shelled, deveined, washed, dried, and cut into ¼-inch dice

Yunnan Ham Siu Mai

Preparation info

20 Pieces

Difficulty
Medium

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

This dim sum is a three-province blend. It incorporates the strong cured ham of Yunnan, highly prized in China, the crisp cabbage of Tientsin, and the cooking skill of Canton. Yunnan ham is unavailable in the United States so I substitute Smithfield ham for it and this American variety substitutes quite well indeed.

Ingredients

1 pound shrimp, shelled, deveined, washed, dried, and cut into ¼-inch dice
3 tablespoons pork fat, cut into ⅛-inch dice

Method

In the bowl of an electric mixer, place the shrimp and the pork fat. Add salt and sugar; mix at medium speed for 10 minutes. Add the ground pork and mix thoroughly. Then add the soy sauce, sesame oil, oyster sauce, grated ginger mixture, and cornstarch. Mix for 5 more minutes.
Add the coriander, mushrooms, bamboo shoots, scallions, and pepper. Mix togeth