DirectionsStep1Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushroom…Step2Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water …Step3Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt…Step4Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, rou…Step5Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).Step6Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up arou…Step7Continue until you've assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don't fit in the steamer on a parchment-lined plate or sheet pan to coo…Step8Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by 1⁄2 inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer ove…IngredientsIngredients3 Small Dried Shiitake Mushrooms (or 1-2 large)½ cupHot Water8 ouncesDeveined Shrimp (peeled and, any size)4 teaspoons teaspoonsSugar (divided)0.12 teaspoonBaking Soda2 tablespoonsWater1 poundGround Pork1 tablespoonCornstarch1 tablespoonShaoxing Wine1 teaspoonSalt¼ teaspoonWhite Pepper Powder1 tablespoonNeutral Oil1 tablespoonOyster Sauce½ teaspoonSesame Oil24 Thin Hong-Kong-Style Round Dumpling Wrappers (or thin Hong-Kong-style square wonton wrappers)2 tablespoonsCarrot (very finely minced)add Chili Oil (or chili garlic sauce, for serving)See moreNutritionalNutritional274 Calories15 gTotal Fat88 mgCholesterol17 gCarbohydrate567 mgSodium18 gProteinFrom thewoksoflifeRecipeDirectionsIngredientsNutritional
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