Surefire Siu Mai Dim Sum

These are little steamed dumplings that are usually served for brunch. When i make them, i usually serve them with some steamed rice and call it dinner! Unlike most dumplings, siu mai do not completely cover all of the filling- some of the filling should peak out from the top. Siu mai (su my) wraps are thinner than most wonton wrappers. These are a little time consuming to make, and i wouldn't suggest making them after a busy day at work. If you enjoy cooking, than you will like this recipe! I really love them with the mustard soy dipping sauce i have posted on zaar as well. From martin yan's chinatown cooking.

Steps

Pour enough warm water over the mushrooms ina small bowl to cover them completely.

Let soak until softened , about 20 minutes.

Drain the mushrooms , discard the stems , and mince the caps.

Make the filling: stir the ground chicken or pork / shrimp mixture , bamboo shoots , egg , green onion , soy sauce , salt , ginger , sugar , cornstarch , sesame oil , pepper , and mushrooms together in a bowl until thoroughly combined and spongy.

Make the dumplings: place a heaping teaspoon of the filling in the center of a siu mai wrapper.

Bring the sides of the wrapper together , bunching them around the filling and smoothing any pleats.

Flatten the bottom of the dumpling by tapping it against a firm surface , and squeeze the sides of the dumpling gently so the filling plumps ou of the top.

Place a few shreds of the carrot and a pea , if using , in the filling.

Set the dumpling on a baking sheet and repeat with the remaining wrappers and filling.

Keep the formed dumplings covered with a .

Ingredients

dried black mushrooms, ground chicken, bamboo shoot, egg, green onion, soy sauce, salt, minced ginger, sugar, cornstarch, sesame oil, white pepper, dumpling wrappers, carrots, frozen peas, lettuce leaves