These make a wonderful appetizer. This recipe will yield five dozen.
- 1 lb ground pork
- 1 c thinly sliced napa cabbage, plus extra leaves for lining the steamer
- 1/2 c chopped scallions (both white and green parts)
- 1/4 c chopped fresh cilantro
- 1 1/2 tbsp. finely chopped garlic
- 1 tbsp. rice vinegar
- 1 tbsp. cornstarch; more for dusting
- 2 tsp. finely chopped fresh ginger
- 1 1/2 tsp. Asian sesame oil
- 1 tsp. granulated sugar
- 1/2 tsp. freshly ground black pepper
- 1 large egg white
- 55 shiu mai wrappers or wonton wrappers
- soy dipping sauce for serving (see below)
- 1/3 c soy sauce
- 1/3 c rice vinegar
- 1/3 c thinly sliced scallions (about 3, both white and green parts)
- 2 tbsp. mirin
- 1 tbsp. Asian sesame oil
- 1 tsp. finely chopped fresh ginger
Soy Dipping Sauce
- In a large bowl, stir together the pork, sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.
Assemble the shiu mai
- Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.
- Working with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don’t dry out, place a heaping teaspoon of the pork filling in the center of the wrapper. Using a pastry brush or your fingers, dab a bit of water around the edge of the wrapper to moisten. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a beggar’s pouch.
- Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).
Make Ahead Tips
- Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Store in the freezer, where they’ll keep for about a month. Do not thaw the shiu mai before steaming; cooking time will be 10 to 12 minutes.
- Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and de-veined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe.