Sui Mai Dumpling Recipe

Cooking Directions

• STEP 1.To make the filling,in a mixing bowl add 8 oz pork mince, 4 oz roughly cut fresh shrimp, 3 oz roughly minced baby bamboo shoot, 1 tsp soy sauce, 1 large egg white, 1 ½ tsp cornstarch, ½ tsp sugar, 1 tsp ground ginger, 1 tsp ground garlic, salt to taste, 1½ tsp sesame oil. Mix together till well combined.
• STEP 2.Keep a small bowl of peeled shrimps and a bowl of fish egg ready for using as garnish topping.
• STEP 3.Use a mold or cup to cut wonton skins into rounds.
• STEP 4.Spoon 1 tbsp of filling in the centre of the circular wrapper. Wrap the thumb and index finger around the sui mai wrapper which had filling in the middle and push the edges up. Press the filling into the wrapper with the back of the spoon so that the wrapper becomes a tight fit around the filling and holds the shape.
• STEP 5.Then place a shrimp on the top and add some fish egg as garnish. This is optional.
• STEP 6.Arrange the sui mai in the bamboo steamer. Place a round slice of carrot under each sui mai to make it easy to remove from the steamer. Place it on a steamer stand in boiling water, cover and steam on high heat for 6 minutes. Then remove from the steamer.
• STEP 7.Serve sui mai hot with chilli sauce.

Special Comments

• STEP 1.Baby bamboo shoot can be replaced by water chestnut or carrot.
• STEP 2.Do not use dumpling skin as it is too thick for sui mai.