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Chinese: Steamed Pork Dumplings (Shiu Mai)


Try something new for dinner with this authentic Chinese dish that calls for prawns, chinese mushrooms and succulent pork.













Trans-fat Free


1 pk mundoo pi (dumpling wrapper)
round skins
½ pound shrimp
12 each mushrooms, chinese
small or use canned but squeeze dry
½ pound pork
2 each scallions, spring or green onions
finely chopped
1 small eggs
½ teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil
2 teaspoons soy sauce, tamari
1 teaspoon oyster sauce
1 tablespoon cornstarch


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 don't have a cleaver.) Texture, when you're 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 560g (19.8 oz)
Amount per Serving
Calories 93439% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 799mg 266%
Sodium 2971mg 124%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 240g
Vitamin A 20% Vitamin C 19%
Calcium 19% Iron 61%
* based on a 2,000 calorie diet How is this calculated?


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