SHAO MAI (PORK DUMPLINGS)
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 30 dumplings
Number Of Ingredients 16
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)
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
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
PORK AND DUMPLINGS
No one makes this succulent pork roast and hearty old-world bread dumplings with gravy quite like my mom does. She learned how to prepare dishes like this one when she was a young girl in Austria. For my sisters and me, this is truly a taste of home. -Lisa Radelet, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings (16 dumplings).
Number Of Ingredients 12
Steps:
- Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°., Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour. , Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm., Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.
Nutrition Facts : Calories 437 calories, Fat 13g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 719mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.
More about "pork dumplings shiu mai recipes"
PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) …
From seriouseats.com
Cuisine ChineseTotal Time 2 hrsServings 4Calories 403 per serving
SHU MAI CHINESE STEAMED DUMPLING RECIPE - THE SPRUCE …
From thespruceeats.com
SHUMAI: A CANTONESE DIM SUM FAVORITE - THE WOKS OF …
From thewoksoflife.com
THE BEST PORK SIU MAI RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
BEST VIETNAMESE SHU MAI RECIPE - HOW TO MAKE PORK …
From food52.com
CHINESE PORK DUMPLINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIU MAI (燒賣) | MADE WITH LAU
From madewithlau.com
Category SnackTotal Time 4 hrs 20 mins
- This is a lot easier to conceptualize by watching our video (and also much easier with practice), but here are the steps to stuff and fold the dumplings:
SIU MAI DUMPLING RECIPE WITH PORK AND SHRIMP - THE …
From thespruceeats.com
4.3/5 (45)Category Appetizer, DinnerAuthor KiterCalories 96 per serving
HOW TO MAKE PORK DUMPLINGS (STEP-BY-STEP RECIPE) | KITCHN
From thekitchn.com
PORK AND CORIANDER STEAMED DUMPLINGS (SHUMAI) - COOKIDOO® – …
From cookidoo.com.au
CHINESE STEAMED PORK DUMPLINGS (SHIU MAI) - BIGOVEN.COM
From bigoven.com
CANTONESE SHUMAI RECIPE 烧卖 IN 3 SIMPLE STEPS - TASTE OF ASIAN …
From tasteasianfood.com
SHIU MAI (STEAMED PORK DUMPLINGS) - BIGOVEN.COM
From bigoven.com
CHINESE- STEAMED PORK DUMPLINGS (SHIU MAI) - BIGOVEN.COM
From bigoven.com
HOW TO MAKE CHINESE: STEAMED PORK DUMPLINGS (SHIU MAI)
From mobirecipe.com
CHINESE STEAMED PORK DUMPLINGS (SHIU MAI) - CDKITCHEN
From cdkitchen.com
PORK AND SHRIMP DUMPLINGS (SHU MAI) RECIPE -SUNSET MAGAZINE
From sunset.com
STEAMED PORK AND SHRIMP DUMPLINGS (SIU MAI) - RECIPE | SCMP …
From scmp.com
SHUMAI VS GYOZA
CHINESE: STEAMED PORK DUMPLINGS (SHIU MAI) RECIPE
From recipeland.com
You'll also love