Savory Siu Mai Dumplings with Pork and Shrimp
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar
- 1 teaspoon minced ginger
- 1 green onion
- 3 dried chinese black or shiitake mushrooms
- 6 ounces peeled deveined large shrimp
- 3/4 cup ground pork
- 1 teaspoon chinese rice wine or dry sherry
- about 20 gyoza wrappers (or won ton wrappers cut i
- Carbohydrate 2.96148333251395 g
- Cholesterol 0.934374997314427 mg
- Fat 4.92952343648103 g
- Fiber 0.134000002145767 g
- Protein 0.376328645659362 g
- Saturated Fat 0.861626405655714 g
- Serving Size 1 1 recipe (371g)
- Sodium 493.990833328933 mg
- Sugar 2.82748333036818 g
- Trans Fat 0.261397656130441 g
- Calories 62 calories
Preparation 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. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.Lay a gyoza wrapper in front of you. Wet the edges. 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 and gently pleat so that it forms a basket shape, with the top of the filling exposed.Steam over boiling water until the filling is cooked through (5 to 10 minutes).Reader Review:Rating: 5 out of 5 starsComments: Great recipe! It tastes just as delicious as they would serve in any Chinese Restaurant! I can't believe I can now make my own Shu Mai at home! Thanks a lot Rhonda! From Eva
