Tuesday, March 13, 2012

Pork or Shrimp Sui Mai

Pork or Shrimp Sui Mai

1 pg of sui mai wrappers or pot sticker wrappers
1lb of ground pork or 1lb of shrimps
2 T of chopped bamboo shoot (if you don’t like bamboo use Napa cabbage ¼ cup)
2 T of chopped water chestnut
2 T of chopped carrot (optional for color only)
1/4 cup of chopped onion
2 dried mushrooms chopped (soak in warm water for 20 minutes)
1 t of sugar
1 t of rice wine
1 t of sesame oil
1/2 t of salt
1 T of soy sauce
2 T of cornstarch

Mix everything together and set aside.

Put 1 T of filling in the center
Gather edge around the filling
Squeeze the center and smooth of the top of Sui Mai

Place Sui Mai in a steamer and steam for 20 minutes until the pork is done. Let it cool before you removed it from the steamer.

Hoisin dipping sauce

1 T of hoisin sauce
1 T of soy sauce
1 T of water
1 t of minced ginger (optional)
Few drop of sesame oil
1 t of rice or white vinegar
Chili sauce (optional)
Pinch of roasted sesame seeds
Mix all the ingredients together in a bowl when ready to serve garnish with roasted sesame seeds
You can use Thai sweet and chili sauce for dipping

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