Why You Will Love This Recipe

• Simple and satisfying: This recipe may seem intricate, but once you get the hang of it, it’s a fun process that yields restaurant-quality dumplings at home.
• Flavor-packed: The combination of savory pork, fresh shrimp, and earthy shiitake mushrooms, enhanced by soy sauce, oyster sauce, and a touch of shaoxing wine, creates a flavorful and satisfying bite.
• Great for gatherings: Whether you’re hosting or bringing a dish to a potluck, these dumplings are always a crowd-pleaser and very easy to share!

Ingredients

• Ground pork: Provides a savory and rich base for the filling.
• Salt: Enhances the natural flavors.
• Sugar: Balances out the saltiness with a touch of sweetness.
• Soy sauce: Adds umami depth.
• Oyster sauce: Contributes a rich, slightly sweet umami.
• Shaoxing wine: A Chinese cooking wine that deepens the flavor profile. You can omit this ingredient if you want.
• Sesame oil: For a nutty aroma and smoothness.
• Corn starch: Helps bind the filling and keep it tender.
• Dried shiitake mushrooms: Soaked, re-hydrated, finely chopped and added to the filling for an earthy, robust flavor.
• Shrimp: Finely chopped then added to the filling. This adds texture and sweetness to complement the pork.
• Wonton wrappers: The delicate casing that holds the delicious filling.
• Masago (fish roe): Adds a colorful garnish that adds a slight briny flavor.

How to Make Pork Dumplings (Siu Mai)

1. In a large mixing bowl, combine ground pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch. Mix until it forms a paste-like consistency.
2. Add in the finely chopped shiitake mushrooms and shrimp. Mix until well combined.To shape the Siu Mai, form a “C” shape with your index finger and thumb, place a wonton wrapper over it, and add 1-2 teaspoons of the filling. Gently press the filling into the wrapper while rotating to create a round, even shape. Flatten the base slightly for stability.
3. Place the dumplings in a bamboo steamer and steam for 10 minutes until fully cooked.
4. Remove from heat and garnish each with a small amount of masago (fish roe).Serve with soy chili sauce for dipping.

Tips to Fold Siu Mai

• Forming the “C” shape: Use your thumb and index finger to form a “C” shape, which helps hold the wrapper and shape the filling evenly.

• Filling control: Be careful not to overfill each dumpling. Stick to about 1-2 teaspoons of filling to ensure it cooks evenly and holds its shape. Use your thumb and index finger to rotate as you add filling which crimps the sides.
• Leveling the filling: After pressing the filling into the wrapper, use a knife or spoon to level it off so that it is flush with the top of the wrapper. This gives it that classic siu mai look.
• Flattening the base: Gently press down on the bottom of the dumpling to flatten it slightly, making sure the siu mai can stand upright in the steamer.
• Steaming tip: Make sure to leave enough space between each dumpling in the steamer so they don’t stick together

What Can You Enjoy This With?

• Soy chili dipping sauce: The spicy, salty combination pairs perfectly with the savory dumplings.
• Steamed vegetables: Balance the rich dumplings with lightly steamed broccoli or bok choy.
• Dim sum spread: Add other dim sum favorites like spring rolls, bao buns, or egg tarts for a true feast.
• Jasmine tea: A pot of warm jasmine tea will perfectly complement the rich flavors of the dumplings.

Additional Tips

• Prep ahead: You can make the filling a day in advance and refrigerate it until you’re ready to assemble the dumplings.
• Customize your filling: If you’re not a fan of shrimp, you can replace it with more pork or another protein like chicken.
• Steaming options: If you don’t have a bamboo steamer, a metal steamer or even a plate placed inside a pot with a bit of water works just as well.
• Garnish variations: If masago isn’t available, you can garnish with finely chopped carrots for a similar color!

Storage

• If you have leftovers, store the dumplings in an airtight container in the refrigerator for up to 2 days.
• You can also freeze cooked or uncooked dumplings for up to 3 months.
• To reheat, steam them for about 5 minutes or until heated through. Avoid microwaving, as it can make the wrappers tough.

Steamed Pork Dumplings (Siu Mai)

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Serves: 2-3 Prep Time: 30 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

12 oz. ground pork
Pinch of salt
1.5 tsp sugar
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 tsp shaoxing wine
1 tsp sesame oil
1 Tbsp corn starch
3 dried shiitake mushrooms (soaked in warm water to rehydrate) finely chopped
6 oz. shrimp, peeled and deveined, chopped
20-25 wonton wrappers
Masago (fish roe) for garnish

Instructions

1. In a large mixing bowl, combine pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch and mix well until it turns into a paste. Add mushrooms and shrimp and mix to combine.
2. To make Siu Mai, form an “C” with you index finger and thumb and place a wonton wrapper over it. Add 1-2 tsp of filling and push down on the “C” while rotating with your fingers to get a evenly round shape. Then use a knife to smear more filling and level to the edge of the wonton. Push down to flatten the base and shape into a round.
3. In a bamboo steamer, add dumplings and steam for 10 mins until dumplings are cooked through. Remove from heat then garnish each Siu Mai with a bit of roe in the middle. Serve with a soy chili sauce.

The post Steamed Pork Dumplings (Siu Mai) – Juicy and Plump! first appeared on Herman at Home.

Why you’ll love this recipe

Rice paper pork dumplings are so delicious and offer a unique combination of flavors and textures. The rice paper wrapper is delicate yet sturdy enough to hold the savory pork filling and rich broth, creating a satisfying burst of flavor with each bite. I also appreciate that they are gluten-free, making them a great option for everyone, including those with dietary restrictions. The fact that you can enjoy these delicious, melt-in-your-mouth dumplings without the need to wait in long lines at a dim sum restaurant is just an added bonus!

Ingredients

Gelatin Soup:

• Unsalted chicken stock: Provides a rich, savory base for the soup inside the dumplings.
• Gelatin powder: A quicker and easier way to help solidify the chicken stock into a gel-like consistency, which melts into a flavorful broth when cooked.
• Shaoxing wine: Adds a hint of sweetness and depth to the broth.
• Soy sauce: Enhances the umami and saltiness in the broth.
• Ginger slices: Infuses the broth with a warm, slightly spicy flavor.
• Salt: Brings out all the other flavors in the broth.

Filling:

• Ground pork: The main protein that forms the savory base of the filling.
• Minced green onion: Adds a fresh, mild onion flavor that brightens the filling.
• Minced ginger: Provides a warm, aromatic kick that complements the pork.
• Shaoxing wine: Adds depth of flavor and a slight sweetness to the filling.
• Soy sauce: Ensures the pork is well-seasoned with umami and saltiness.
• Sesame oil: Contributes a nutty, toasty flavor and richness to the filling.
• Salt: Enhances the overall flavor of the filling.
• White pepper: Adds a subtle heat and complexity to the seasoning.
• Rice paper: Used as the wrappers for the dumplings, becoming pliable when soaked. I cut the rice paper into smaller pieces so I can create thicker bottom and thinner top for the dumpling wrappers.

How to Make Rice Paper Pork Soup Dumplings

1. Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
2. When the soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
3. With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
4. Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!

Storage

I recommend eating these dumpings immediately as the rice paper will harden and the texture won’t be soft and chewy.

Rice Paper Pork Soup Dumplings

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Serves: 2 Prep Time: 35 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Gelatin Soup

• 1 cup unsalted chicken stock
• 1.5 tsp gelatin powder
• 1 Tbsp shaoxing wine
• 1 Tbsp soy sauce
• 1 thumb sized ginger, cut into thick slices
• Pinch of salt

Filling

• 1/2 pound ground pork
• 1/2 stalk green onion, minced
• 1 Tbsp minced ginger
• 1 Tbsp shaoxing wine
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• Pinch of salt
• Dash of white pepper
• 10-12 rice paper

Instructions

1. Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
2. When soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
3. With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
4. Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!

The post Rice Paper Pork Soup Dumplings – Gluten Free! first appeared on Herman at Home.