Your shopping cart is empty!
RiverWay Mike's Steamed Dumplings
- 1 lb. ground pork
- 1 cup thinly sliced Napa cabbage, plus extra leaves for lining the steamer
- 1/2 cup chopped scallions (both white and green parts)
- 1-1/2 Tbs. soy sauce
- 1 Tbs. Pork_U Garlic 101 (Wassi’s)
- 1 Tbs. Apple Cider Vinegar (Mother optional)
- 1-1/2 Tbs. cornstarch; more for dusting
- 2 tsp. finely chopped fresh ginger
- 1-1/2 tsp. Asian sesame oil
- 2 Tbs. Lane’s Q-Nami rub (Wassi’s)
- 1 large egg white
- 55 to 60 shiu mai wrappers or wonton wrappers Assemble the shiu mai:Working with one wrapper at a time, and keeping the remaining wrappers covered with plastic wrap so they don’t dry out, place a heaping teaspoon of the pork filling in the center of the wrapper. Using a pastry brush or your fingers, dab a bit of water around the edge of the wrapper to moisten. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a beggar’s pouch.
- Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.
- In a large bowl, stir together the pork, sliced cabbage, scallions, soy sauce, garlic 101, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, Q-Nami and egg white.
Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).
Steam the shiu mai:
Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.
- 1/3 cup of Soy Sauce
- 1/3 cup Cider Vinegar (Mother optional)
- 1/3 cup diced Scallions
- 2 Tbs. Rice Wine or Mirin
- 1 Tbs. Sesame oil
- 1 Tbs. Chopped ginger
Combine the soy sauce, vinegar, scallions, mirin, sesame oil, and ginger in a small bowl. Use within a day of making.