Sui Mai Pork Dumplings
Submitted by matrucker
Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.
YIELD
30 servingsPREP
10 minCOOK
30 minREADY
40 minIf you’ve ever sat down at a dim sum table and watched those bamboo steamers glide by, you know the joy of popping open a lid to find a cluster of plump sui mai staring back at you.
This recipe brings that experience home. Ground pork loin mixed with a touch of fatback keeps the filling juicy, while rehydrated dried mushrooms and minced bamboo shoots add layers of earthy, snappy texture.
Sesame oil and rice wine tie it all together with that unmistakable fragrance that fills Chinese kitchens.
Wonton wrappers get trimmed into circles and folded up around the filling like little open-topped baskets, then steamed until the pork is cooked through and the wrappers turn silky and translucent.
Chef Tips
- Grind the pork loin with about 1 ounce of fatback for a filling that stays moist and tender after steaming
- Keep the wonton wrappers covered with plastic wrap while you work so they don’t dry out and crack
- Dip your butter knife in water when flattening the tops so the filling doesn’t stick
- Flatten the bottoms of each dumpling so they stand upright in the steamer without tipping over
- Garnish with fresh cilantro and serve with soy sauce, chili oil, or a splash of black vinegar
Ingredients
Directions
- The ½ lb pork loin should be ground with 1 ounce of fatback.
Cover mushrooms with boiling water and soak for 15 minutes.
Drain, trim and discard tough stem ends and finely mince caps.
Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
From into 30 1-inch balls.
Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
Cover and steam for 5 to 8 minutes or until done.
Serve meatballs hot and garnish plate with sprigs of fresh corianders.
Comments
