https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Pork_Siu_Mai 2026-04-05T18:01:13Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Pork_Siu_Mai&diff=874&oldid=prev 2019-10-22T12:13:14Z

<p></p> <p><b>New page</b></p><div>[[The Green_Book|&amp;lArr; The Green Book]]<br /> <br /> [[File:siu-mai-header-new.jpg|400px|left]]<br /> Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling. Siu mai are wrapped in a fresh pasta skin that is left open, so that the filling peeks out of the top of the dumpling when served at the table.<br /> <br /> Pork siu mai are one of the “Guangdong Big Three,” along with shrimp dumplings and steamed pork buns, a true staple of the original Cantonese dim sum tradition. The quality of a restaurant’s siu mai says a lot about how seriously it takes its dim sum.<br /> <br /> Whether at the restaurant or at home, making great siu mai is all about the filling, which should retain a bright, fresh crunch out of the steamer. Start with the recipe below and then tweak to suit your own taste.<br /> <br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :6 ounces shrimp<br /> :1/2 cup peeled water chestnuts<br /> :1 pound ground pork<br /> :2 tablespoons light soy sauce<br /> :1 1/2 tablespoons Shaoxing rice wine<br /> :2 teaspoons sesame oil<br /> :1/4 teaspoon ground black pepper<br /> :2 tablespoons chopped ginger<br /> :1 green onion, finely chopped<br /> :1 egg white, lightly beaten<br /> :2 tablespoons cornstarch<br /> :30 square or round egg dumpling wrappers<br /> <br /> ==Method==<br /> #Peel and devein the shrimp, squeeze out as much moisture as possible and then roughly chop.<br /> #Blanch the water chestnuts for 1 minute, drop into cold water and then roughly chop.<br /> #Combine the shrimp, water chestnuts and the remaining filling ingredients (everything except the wrappers) in a large bowl and stir until well-combined.<br /> #Place 1 tablespoon of filling in the center of each wrapper. Form a circle with your thumb and forefinger and shape the dumpling, so that it forms a fat cylinder with an open top. Pat the top and bottom of the dumpling to create flat surfaces on either end.<br /> #Steam the dumplings standing up in bamboo steamers on top of oiled paper punched with holes for 15 minutes. Serve with soy sauce or chili sauce for dipping.<br /> <br /> <br /> &lt;small&gt;&#039;&#039;Dim Sum Central&#039;&#039; [https://www.dimsumcentral.com/pork-siu-mai/ https://www.dimsumcentral.com/pork-siu-mai/]&lt;/small&gt;</div>

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