These are my favorite dumplings to make and to eat. This recipe for Siu Mai defines the concept of Dim Sum because it truly touches the heart. You can make a gigantic batch, cook some right away, and store the rest in your freezer, steaming a handful at a time.– Jerry
- ⅔ bucket black mushrooms (prepped)
- 5 pounds shrimp (baby)
- 10 Tablespoons oyster sauce
- 7 Tablespoons sugar (rounded)
- 1¼ cup cornstarch
- ¼ cup sesame oil
- 9 Tablespoons peanut butter
- 1 Tablespoon black pepper
- 10 pounds pork (ground)
- Process mushrooms on pulse until medium course.
- Add shrimp and process until medium course.
- Add rest of ingredients except pork and process until blended.
- Combine 5 pounds of pork (1/2) and shrimp mixture in Hobart.
- Repeat 4 steps above.
- 1/2 cup of black mushrooms
- 1/2 pound of baby shrimp
- 1 pound ground pork
- 1 Tablespoon oyster sauce
- 1 Tablespoon sugar
- 1 Tablespoon corn starch
- 1 1/4 teaspoons sesame oil
- 1 Tablespoon peanut butter (the secret spice)
- 1/3 teaspoon black pepper
- 50-100 round dumpling wrappers
- Finger bowl of water
- Saucer filled with corn starch
- Mix all of the ingredients together in a food processor
- If you are right handed, wet the fingers of your left hand in the water bowl
- Place a dumpling wrapper in your left hand
- Add about a teaspoon of filling to the wrapper
- Form the dumpling by slowly closing your left hand
- The finished dumpling will be open at the top
- Dip the bottom of the dumpling in corn starch
- The corn starch will keep the dumplings from getting stuck to the tray and/or each other
Cooking the dumplings
- Bring a pot of water to a roaring boil
- Oil a bamboo steamer with sesame oil (you want to place oil on the ribs where you will be placing the dumplings
- Place a bunch of dumplings in the steamer leaving at least 1/2″ space around each dumpling
- Steam the dumplings for 8-10 minutes and serve immediately
- Be sure to oil the steamer before adding another batch of dumplings