Recipe: SIU MAI
- Siu Mai
- 18 siu mai wrappers
- 4 medium dried black mushrooms
- 1 1/2 teaspoons salt, divided
- 1/2 pound medium shrimp, peeled and deveined
- 10 ounces skinless, boneless chicken breast
- 1/8 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/2 egg white
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon finely chopped fresh ginger
- 2 tablespoons finely chopped carrot
- 4 tablespoons finely chopped onion
- Dipping sauce
- 3 tablespoons light soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon chopped green onion, with tops
Soak the mushrooms in hot water for 15 to 20 minutes, or until soft. Rinse them in cold water and drain. Squeeze out any excess water. Remove and discard the stems and cut the mushrooms into 1/4-inch pieces.
Pour 2 cups warm water in a bowl. Add 1 teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.
Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, to make the marinade, mix the pepper, sesame oil, egg white, cornstarch, vegetable oil, the remaining 1/2 teaspoon salt, the ginger, carrot, and onion. Add the chicken, shrimp, and mushrooms; mix very well and set aside.
To make a dipping sauce, in a small bowl, mix the soy sauce, sugar, 1 tablespoon water, and the chopped green onion.
Place 1 tablespoon of the chicken and shrimp mixture in the center of the siu mai wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining siu mai wrappers.
Place the dumplings in a single layer on a rack in a steamer, cover, and steam over boiling water for 12 minutes. (Add boiling water if necessary.)
You may use pork instead of chicken, if you wish. If you cannot find siu mai wrappers, use egg roll wrappers cut into fourths, then cut the corners off to form a more circular shape.
Makes 18 dumplings