| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 36 dumplings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 36 dumplings |
Ingredients
- 1 pound shrimp, shelled and deveined
- 1/2 pound ground pork
- 1 green onion, finely chopped
- 3 garlic cloves, minced
- 1 (2-inch) piece fresh ginger, grated
- 2 egg whites
- 2 teaspoons cornstarch
- 1/2 lemon, juiced
- 1 tablespoon low-sodium soy sauce, plus some for dipping
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10-ounce) package round wonton wrappers
- Canola oil, for brushing the steamer
- Savoy cabbage, for lining the steamer, optional
- Micro Arugula, for garnish
Instructions
- Special equipment: wok, bamboo steamer
- To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
- To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)
- Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don’t let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve in the steamer basket and garnish with micro arugula and soy sauce.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 74 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 26 mg |
| Sodium | 107 mg |
| Serving Size | 1 of 36 servings |
| Calories | 74 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 26 mg |
| Sodium | 107 mg |
Reviews
What can I say but FABULOUS!!!! I made them as a dinner for my family along with steamed rice and veggies but they would be a total hit as an appetizer. Way to go Tyler!!!
A-MAZING!! My husband told me they tasted like I got carry out. I did fold the dumplings in half vs how Tyler did them and felt they were easier to make.
These little babies were awesome! Not difficult at all and so tasty. I had to split them up and seal half of them at the top because my wife likes them fried better than steamed. I also added a teaspoon of chili oil to give them a little kick.
My family cannot get enough of these! I have a chinese daughter & she likes these as much as her sticky rice…that’s a lot!!! I did add more green onion to filling as well. Also haven’t found round wrappers, but just use square ones, & have a little larger dumpling. I served these to some friends recently & they said I should start my own catering business…love it!!!
So easy! and they freeze well.
This recipe was excellent! I love Chinese food and don’t have a local chinese restaurant so I make a complete dinner myself. My guest thought I purchased them. I got all the recipes on foodnetwork. Love cooking and now I feel like a chinese chef!
WOW! What a burst of delicious flavor, unlike any dumpling I have ever had. I made some and brought them to work. One of my co-workers tried one and said it was the best thing she ever ate. I left for 20 minutes, when I came back, she had eaten them all. She said she could not stop herself. They are that good.
Pretty tasty and very easy! I used a whole bunch of green onions, but the rest of the recipe was great as is. They were so good I made them twice in one week! The second time I used equal pork to shrimp, and although it was good, I felt like the original ratio of shrimp to pork tasted a bit better and more authentic.
agree with others, this is excellent and easy.
DELICIOUS! So easy to make, it’s ridiculous. Great company dish, very light. It’s important not to crowd the dumplings, as is mentioned below. I serve on one big plate, family style, then give each person 4 small dishes with different homemade dipping sauces. Great appetizer but makes a good meal all by itself, too. This is definitely a keeper!