Pork Sui Mai

Dec 4, 2017

When I make dumplings, I almost always make the dough from scratch. Mostly because there are few other options. But for Sui Mai, pre-made wonton wrappers are pretty solid and will save you at least 30 minutes of prep time…making these a good appetizer option even when you’re short on time.

Sui Mai traditionally has mushrooms in it, but unfortunately I’m allergic. If you want, you can add a bit of shiitake or wood ear mushroom, finely diced, to the pork mixture.

A lot of Chinese recipes call for various types of semisweet rice wines, which are great for cooking but not really so great for drinking. Rosé wine is a great substitute and used by a lot of Cantonese home cooks.

Pork Sui Mai

Ingredients

Wonton wrappers
Filling
1/2 lb. fatty ground pork
1/4 c. water chestnuts, finely diced
3 scallions, finely diced
1 T. grated ginger
2 T. rosé wine
1/2 T. tapioca starch
1 t. soy sauce
1/2 t. sugar
1/2 t. sesame oil
1/2 t. ground white pepper
1/4 t. chili powder
1/4 t. ground cinnamon
For serving
Sorghum (or balsamic) vinegar
Chili garlic paste
Soy sauce

Instructions

Combine all the filling ingredients and mix very well. The grated ginger tends to clump together, so make extra sure there aren't any little yellow pockets of it hiding in the pork.

Spray your steamer baskets with just a bit of non-stick cooking oil. It's definitely not traditional, but it works.

Lay out a wonton wrapper on a clean work surface and wet the edges with a touch of water. Place a small ball of pork mixture in the center of the wrapper and fold the edges up around it, with all the corners going the same direction. Don't seal up the dumpling completely, you want the filling to be showing on top. Make sure the bottom is flat and place it into your steamer basket.

Repeat until you've used up all the pork mixture

Place the steamer baskets on a guard over simmering water and steam for 10 minutes.

Serve immediately with vinegar, chili paste, soy sauce and/or any other sauces you like.

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