Siu Mai

Feb 18, 2013 @ 1:13 PM
Posted by Farina Wong Kingsley, Special Contributor

Nutrition

Cal/Serving: 121
Daily Value: 6%
Servings: 10

Sugar-Conscious

Fat	7g	11%
Saturated	2g	10%
Carbs	10g	3%
Fiber	1g	4%
Sugars	2g	0%
Protein	5g	10%
Cholesterol	16mg	5%
Sodium	921mg	38%
Calcium	24mg	2%
Magnesium	17mg	4%
Potassium	214mg	6%
Iron	1mg	4%
Zinc	1mg	5%
Vitamin A	622IU	12%
Vitamin C	14mg	23%
Thiamin (B1)	0mg	14%
Riboflavin (B2)	0mg	5%
Niacin (B3)	1mg	7%
Vitamin B6	0mg	9%
Folic Acid (B9)	23µg	6%
Vitamin B12	0µg	3%
Vitamin E	0mg	1%
Vitamin K	27µg	33%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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Click here to see Have Some Dim Sum at Home.

INGREDIENTS

For the chile-soy dipping sauce:

1/4 cup light soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon warm water
1/2 teaspoon chile paste
1/8 teaspoon sugar
1 teaspoon minced ginger
1 scallion, minced
1 clove garlic, minced

For the dumplings:

2 cups minced Napa cabbage, 8 whole leaves reserved for steaming
1 1/2 teaspoons salt
1/2 pound ground pork or ground chicken
1/2 cup fresh water chestnuts, peeled and minced, or canned water chestnuts
3 scallions, minced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 teaspoon toasted sesame oil
1/4 teaspoon sugar
1/8 teaspoon ground white pepper
30 dumpling wrappers
1 1/2 tablespoons cornstarch
1/4 cup each frozen peas and carrots, thawed

DIRECTIONS

For the chile-soy dipping sauce:

Whisk together all of the ingredients in a small bowl and set aside until ready to serve.

For the dumplings:

Place the minced cabbage and 1 teaspoon of the salt in a large bowl. Mix well and let the salt leach the cabbage of water for 20 minutes.

For the filling, combine the ground meat, water chestnuts, scallions, ginger, garlic, soy sauce, rice wine, sesame oil, sugar, white pepper, and remaining salt in a large bowl and mix well.

Use your hands to squeeze the water out of the minced cabbage, discard the water, and mix the dry cabbage with the pork until well combined. Chill in the refrigerator until ready to make the dumplings.

To form the dumplings, place a wrapper in your palm and brush water along the edge of the wrapper. Spoon 1 heaping tablespoon of filling in the center of the wrapper and with your other hand, form a circle with your thumb and forefinger and close your fingers around the wrapper. Gather up the edges to form a basket and gently squeeze the pleated sides to seal them.

Lightly dust a baking sheet with the cornstarch. Place the dumplings on the baking sheet, making sure to flatten the bottom of the dumplings so they sit up right. Press the excess filling down into the dumpling and press a diced carrot and pea in the dumpling to secure. Repeat with the remaining filling and wonton wrappers.

Bring a large pan or wok filled with 2 inches of water to a boil over high heat. Place a steaming rack in the wok and line 2 salad plates with a single layer of Napa cabbage. Place 8-10 dumplings 2 inches apart on the plates and set 1 plate of dumplings on the steaming rack, cover the dumplings with a lid, and steam them for 10 minutes. Repeat with the remaining dumplings.

Transfer the steamed dumplings to a warmed platter and serve them right away with the chile-soy dipping sauce.