Siu Mai

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
  •   scallion, minced
  •   clove garlic, minced

For the dumplings

  • 2 Cups  minced Napa cabbage, 8 whole leaves reserved for steaming
  • 1 1/2 Teaspoon  salt
  • 1/2 Pound  ground pork or ground chicken
  • 1/2 Cup  fresh water chestnuts, peeled and minced, or canned water chestnuts
  • 3 s  scallions, minced
  • 1 Tablespoon  minced fresh ginger
  • 2 s  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 s  dumpling wrappers
  • 1 1/2 Tablespoon  cornstarch
  • 1/4 Cup  each frozen peas and carrots, thawed

From the dim sum cart to home, you can't just have one of these dumplings! Double the recipe and pop them directly from the freezer to the steamer.

Click here to see Have Some Dim Sum at Home.

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.

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