You don't have to travel to Shanghai to discover how different their
siu mai is from the classic Cantonese version. It is not surprising
that the regional cuisines of China have similar items that are made
from different ingredients. This is one such item. Shanghai siu mai is
made with sticky rice, or glutinous rice, while the Catonese version is
made with ground meat. This version is from the Shanghai Cuisine Bar
and Restaurant in New York City's Chinatown. You can freeze the
dumplings before steaming for up to one month.
Makes about 60 dumplings.
4 to 6 dried black mushrooms
For the Seasonings
1 tablespoon soy sauce
1 tablespoon oyster-flavored sauce
2 teaspoons dark sou sauce
2 teaspoons sesame oil
1/2 teaspoon sugar
For the Filling
2 tablespoons vegetable oil
1/4 pound ground pork
1/4 cup finely chopped smoked ham
2 cups cooked glutinous rice, at room temp
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped water chestnuts
1 green onion, trimmed and finely chopped
One 16oz package sin mai wrappers
1/4 cup frozen peas, thawed
Cabbage leaves (optional)
1. Pour enough warm water over the mushrooms in a medium bowl to cover
them completely. Soak until softened, about 20 minutes. Drain the
mushrooms. Discard the stems and finely chop the caps.
2.Prepare the seasonings: Stir the soy sauce, oyster-flavored sauce,
dark soy sauce, sesame oil, and sugar together in a small bowl until
the sugar is dissolved.
3. Make the fillings: Heat a wok over high near until hot. Add the
oil and swirl to coat the sides. Add the ground prok and ham and
stir-fry until the pork is crumbly and cooked through, 1 1/2 to 2
minutes. Add the mushrooms, rice, bamboo shoots, water chestnuts, green
onion, and seasonings. Cook, stirring, until heated through about 1
minute. Remove the filling from the wok and let cool.
4. Make the dumplings: Place 1 tablespoon of the rice mixture in the
center of a wrapper. (Keep the remaining wrappers covered with a damp
towel to prevent them from drying out). Gather up the wrapper around
the filling, pleating it as you go to form an open pouch. Carefully
squeeze the sides of the dumpling about halfway up to give the dumpling
a "waist," and center a pea on top of the filling. Repeat with the
remaining ingredients, keeping the formed dumplings covered with a damp
5. Prepare the wok for steaming. Line a bamboo steamer with cabbage
leaves or parchment paper. Place as many dumplings in the steamer as
will fit without touching one another. Cover and steam the dumplings
until the wrappers are cooked and tender to the touch, 3 or 4 minutes.
Repeat with the remaining dumplings. Serve with classic dim sum
accoutrements like hot mustard, chili paste, and soy sauce.
Recipe excerpted from Martin Yan's Chinatown Cooking: 200
Traditional Recipes from 11 Chinatowns Around the World (HarperCollins,