I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.
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Units: US | Metric
- 1 1/2 lbs ground pork
- 1/2 lb shelled raw shrimp
- 1/2 bunch scallion, well-chopped (use as much of the green part that's edible)
- 1/2 bunch cilantro, chopped
- 1 tablespoon fish sauce
- 1 tablespoon salt
- 1 tablespoon cornstarch
- 1 large egg
- 1 1/2 tablespoons toasted sesame oil
- 6 water chestnuts, finely chopped
- 1 tablespoon finely-minced fresh ginger (peel before chopping)
- 30 wonton wrappers (cut them into a circle with a glass if you can only find square)
- 1Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
- 2Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
- 3Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
- 4Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
- 5Kind of give it a "waist".
- 6Steam in a bamboo steamer for about 5 to 6 minutes.
- 7May be frozen after steamed and cooled.
- 8To reheat I put them in a large skillet with some water or resteam.
- 9Some people boil these but I have never had much luck with that.
- 10I serve with several dipping sauces of varying heat.
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Nutritional Facts for Sui Mai (Steamed Dumplings)
Serving Size: 1 (1428 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 103.6
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 1.9 g
- Cholesterol 35.6 mg
- Sodium 351.8 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 0.3 g
- Sugars 0.2 g
- Protein 6.4 g