Best Steamed Vegetable Sui Mai Dumplings With Chili Sesame Oil Recipes

Steamed Pork and Mushroom

Provided by Food Network

Time 35m

Yield 12 to 14 dumplings

Number Of Ingredients 15

4 ounces ground pork
1 tablespoon peeled and grated fresh ginger
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
3 fresh shiitake mushrooms, stemmed and finely chopped
1 large scallion, green part only, finely chopped
Sea salt
Ground black pepper
10 square wonton wrappers
15 goji berries (can substitute frozen peas and carrots)
Vegetable oil, optional if not using perforated parchment
1 tablespoon hot Guilin chili sauce
1 tablespoon light soy sauce

Steps:

For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.

Sui Mai (Steamed Dumplings) image

Provided by riffraff

Time 35m

Yield 30 Dumplings

Number Of Ingredients 12

1 1/2 lbs ground pork
1/2 lb shelled raw shrimp
1/2 bunch scallion, well-chopped (use as much of the green part that's edible)
1/2 bunch cilantro, chopped
1 tablespoon fish sauce
1 tablespoon salt
1 tablespoon cornstarch
1 large egg
1 1/2 tablespoons toasted sesame oil
6 water chestnuts, finely chopped
1 tablespoon finely-minced fresh ginger (peel before chopping)
30 wonton wrappers (cut them into a circle with a glass if you can only find square)

Steps:

Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
Kind of give it a "waist".
Steam in a bamboo steamer for about 5 to 6 minutes.
May be frozen after steamed and cooled.
To reheat I put them in a large skillet with some water or resteam.
Some people boil these but I have never had much luck with that.
I serve with several dipping sauces of varying heat.