How to Make Chinese Shiu Mai - Pork and Shrimp Cups Asian Cooking Recipe Cuisine

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China Shiu Mai (Pork and Shrimp Cups)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 10-12 Servings

 1 lb ground pork

 6 medium dried black mushrooms, rehydrated and finely chopped

 8 oz shrimp, peeled, deveined and chopped

 1/3 cup finely chopped water chestnuts

 1/3 cup finely chopped green onions, white and green parts

 1 tbsp cornstarch

 1 tsp sesame oil

 1 tsp soy sauce

 1 tsp Shaoxing rice wine

 1 tsp sugar

 1 tsp salt

 1/2 tsp ground pepper

 12-oz package dumpling skins


Directions:

 Combine pork, mushrooms, shrimp, water chestnuts, green onions, cornstarch, sesame oil, soy sauce, rice wine, sugar, salt and pepper

 Set dumpling skins on a floured work surface and cover with a damp towel. Make a circle with your thumb and index finger. Place a dumpling skin over the circle and scoop 1 tbsp filling into it. Let the filing drop halfway through the hole and gently squeeze your hand to shape it into a cup, leaving the top open. 

 Put the dumpling on the work surface and gather the edges of the skin around the filling, pleating the edges to form petals. The top should remain open. Stand the dumplings upright 1/2 inch apart on a greased plate that will fit in your steamers. Repeat until all the filling is used. Brush the tops of the dumpling with oil.

 Steam the dumplings over high heat for 15 minutes or until the pork is no longer pink. Pierce a dumpling with a sharp knife to check doneness. Turn off the heat and wait for the steam to subside before lifting the lid. Lift it away to prevent scalding. 



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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