Thursday, January 17, 2013

Shrimp and Ginger Siu Mai Dumplings

* Healthy * Weeknight Meal *

I have recently become a huge fan of Asian cooking (Vietnamese, Thai, Korean, Chinese – you name it!) and am diving head-first into unchartered territory. Although I lacked the requisite bamboo steamer and wok this recipe calls for, I had delightful (if not delightful looking) results using my rice steamer’s vegetable tray. Because these dumplings were so amazing, I will be investing in the appropriate cookware sooner than later. They really are like a party in your mouth – fabulous!!

Shrimp and Ginger Siu Mai Dumplings
Courtesy of Tyler Florence’s Real Kitchen
Yields 36 dumplings

1 pound shrimp, shelled and deveined
½ pound ground pork
1 green onion, finely chopped
3 garlic cloves, minced
1 (2-inch) piece fresh ginger, grated
2 egg whites
2 teaspoons cornstarch
½ lemon, juiced
1 tablespoon low-sodium soy sauce, plus some for dipping
1 tablespoon sesame oil
¼ teaspoon salt
¼ teaspoon ground black pepper

For the Wrappers:
1 (10-ounce) package round wonton wrappers
Canola oil, for brushing the steamer
Savoy cabbage, for lining the steamer, optional
Micro Arugula, for garnish

For the Dipping Sauce:
½ cup mirin or sake
3 tbsp low-sodium soy sauce
3 tbsp rice wine vinegar
1 shallot, cut in paper-thin circles
1-inch piece of ginger, grated

Special equipment: wok, bamboo steamer

To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.

To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)

Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through.

Meanwhile, warm all the dipping sauce ingredients together in a pot for a couple of minutes until heated through.

Serve in the steamer basket and garnish with micro arugula and dipping sauce.

I’ll show you what these should look like:

And what mine looked like:

Although mine weren’t as pretty, they sure tasted spectacular!

For a printable version of this recipe, please click here.

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