Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch. These are some of the easiest dumplings to make since you do not have to enclose them—and they are some of the prettiest since you can see the ingredients inside. Filled with Chinese black mushrooms, pink shrimp, and green onion, the color and texture combination is complemented by the ground pork and flavorful seasonings, making a beautiful dumpling that will impress your guests and please your family.
- 3 dried Chinese black mushrooms (or Shiitake mushrooms)
- 6 ounces large shrimp (peeled and deveined)
- 1 green onion
- 1 teaspoon ginger (minced)
- 3/4 cup ground pork
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 20 gyoza wrappers (or wonton wrappers cut into circles)
Gather the ingredients.
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.
Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork.
Stir in the oyster sauce, rice wine, sesame oil, and sugar. Mix the filling ingredients thoroughly.
Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry brush and a little water.
Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.
Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed.
Line a steamer basket with parchment paper or cabbage leaves and steam over boiling water until the filling is cooked through, 5 to 10 minutes.
Serve with soy sauce and enjoy!
- Make sure the individual dumplings don't fall apart when steaming. Take care to lift up the sides of the wrappers and gently press them to the filling so the wrapper won't fall open when cooking. It is also important to line the steamer basket with either cabbage leaves or parchment paper so the dumplings don't stick to the bottom.
- Steam the dumplings the traditional way with a bamboo steamer and a wok. Bamboo steamers are readily available at Asian markets and kitchen supply stores and come in single and multiple tiers (for cooking different types of foods at once). A wok is a perfect vessel to hold the simmering water while keeping the bamboo steamer suspended due to its shape.
- If you don't have a wok, you need a pot that will allow the steamer to sit level and secure, and above the water line. Line the bottom of the steamer with cabbage leaves or parchment so the dumplings don't stick while steaming.
- Hunan Juhua: Instead of ground pork, use pork hash and add glutinous rice into the filling.
- Uyghur: Skip the pork, shrimp, and mushrooms in favor of mutton or beef, green onions, and radishes.
- Japanese: Use just shrimp as the main protein in the filling, skipping the pork entirely.