Chinese- Steamed Pork Dumplings (Shiu Mai)

Chinese- Steamed Pork Dumplings (Shiu Mai)

Ready in 1 hour

Try this Chinese- Steamed Pork Dumplings (Shiu Mai) recipe, or contribute your own. "Seafood" and "Side dishes" are two of the tags cooks chose for Chinese- Steamed Pork Dumplings (Shiu Mai).

"Love this but I modified the oyster sauce to 1 TB and 1 TS soy sauce that made it so much more flavorful!
Best oyster sauce is Koon Chun look for dark blue and yellow label best soy sauce is pearl river bridge
"

- tonybtv

Top-ranked recipe named "Chinese- Steamed Pork Dumplings (Shiu Mai)"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 sm Egg
1/2 lb Ground pork
1 ts Oyster sauce
1 pk Round dumpling skins *
2 stalk Green onion; finely chopped
1/2 ts Salt
1 ts Sugar
2 ts soy sauce
1 tb Cornstarch
12 Chinese mushrooms
SEASONING
1/2 lb Prawns
1 tb Sesame oil

Original recipe makes 1

Servings  

Preparation

Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you dont have a cleaver.) Texture, when youre finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard. * Dumpling skins are similar to won ton skins, except that they are round and slightly thinner. You may substitute won ton skins by merely cutting off the corners to round off the skin. SOURCE: Chopstick, Cleaver and Wok.

Verified by stevemur

Used this recipe to make the sauce. Hit the spot. The pot stickers and crab rangoons (left) are made from other recipes on big oven. photo by marisa03 marisa03

Calories Per Serving: 1802 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Love this but I modified the oyster sauce to 1 TB and 1 TS soy sauce that made it so much more flavorful! Best oyster sauce is Koon Chun look for dark blue and yellow label best soy sauce is pearl river bridge
tonybtv 12 months ago
Tastes just like Chinatown. My advice is to make in bulk and cook then freeze. Makes the fiddliness of it worth while.
dale_b 5 years ago
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