Servings: Yields about five dozen shiu mai.
- 1 lb. ground pork
- one cup thinly sliced napa cabbage, plus added leaves for lining the steamer
- one/2 cup chopped scallions (each white and green components)
- one/4 cup chopped fresh cilantro
- 1-1/2 Tbs. soy sauce
- 1 Tbs. finely chopped garlic
- one Tbs. rice vinegar
- 1 Tbs. cornstarch much more for dusting
- two tsp. finely chopped fresh ginger
- one-1/2 tsp. Asian sesame oil
- one tsp. granulated sugar
- 1/two tsp. freshly ground black pepper
- one huge egg white
- 55 to 60 shiu mai wrappers or wonton wrappers
- Soy Dipping Sauce, for serving
- Dietary Sample Dimension per piece
- Calories (kcal) : forty
- Excess fat Calories (kcal): 10
- Fat (g): 1.5
- Saturated Excess fat (g):
- Polyunsaturated Fat (g):
- Monounsaturated Body fat (g): .five
- Cholesterol (mg): 5
- Sodium (mg): 80
- Carbohydrates (g): five
- Fiber (g):
- Protein (g): two
- In a large bowl, stir collectively the pork, sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, one Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.
Assemble the shiu mai:
- Sprinkle a rimmed baking sheet liberally with cornstarch. Set a tiny bowl of water on the work surface. If the wrappers are greater than 3 inches across in any path, trim them with a cookie cutter to three-inch rounds. Otherwise, depart as squares or rectangles.
- Operating with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don’t dry out, location a heaping teaspoon of the pork filling in the center of the wrapper. Utilizing a pastry brush or your fingers, dab a bit of water close to the edge of the wrapper to moisten. Crimp the wrapper up and close to the filling, squeezing slightly with your fingers to carry the wrapper together like a beggar’s pouch.
- Area on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling right up until you run out of one particular or the other. You can steam the shiu mai right away or freeze and steam them later on (see Make-Ahead Suggestions, under).
Steam the shiu mai:
- Set up a steamer with two inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set in excess of medium-large heat and cover. When steam starts to escape from the steamer, eliminate from the heat and very carefully consider off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick with each other (you’ll have to cook them in batches). Cover the steamer and return to medium-large heat. Steam until the pork is cooked by way of (minimize into a single to check), 5 to 7 minutes. Serve with the dipping sauce.
Make Ahead Tips
Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Keep in the freezer, where they’ll hold for about a month. Do not thaw the shiu mai just before steaming cooking time will be 10 to twelve minutes.
Shrimp & Scallop Shiu Mai: Alternatively of the ground pork, you can use one/two lb. peeled and deveined shrimp and one/two lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a meals processor until finally nearly smooth, about twelve pulses. Use this mixture as an alternative of the ground pork in the shiu mai recipe.