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Sui Mai
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Sui Mai

I sometimes hand-chop the pork which is a bit of work (I use boned pork shoulder or pork butt) but yields a nicer filling. If so, cut the pork into chunks and use a Chinese cleaver to chop it finely. Otherwise ground pork is just fine. For those avoiding pork, you can use ground chicken or turkey instead.

You’ll probably need 2 packets of won ton wrappers. If you have extra filling, you can freeze it and use it for the next batch of dumplings. You can also make these as meatballs without the wrappers, which is a gluten-free option.

Course: Others

Ingredients

Dumplings
  • 2 1/4 pounds (1kg) ground pork
  • 1 pound (450g) Shrimp peeled, raw
  • 1 scallion well-chopped (use as much of the green part that's edible, bunch
  • 1/2 bunch cilantro chopped
  • 2 tablespoons fish sauce
  • 2 tablespoon salt
  • 2 1/2 tablespoons cornstarch
  • 1 large egg
  • 1 1/2 tablespoons sesame oil roasted
  • 6 water chestnuts peeled and chopped, fresh
  • 2 tablespoons ginger minced, peeled, fresh
  • wonton wrappers 2 packets, round
Dipping sauce
  • 1 tablespoon ginger fresh, peeled, finely chopped
  • 1 tablespoon garlic finely chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar Chinese variety
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 3-4 teaspoons sesame oil roasted
  • 1-2 teaspoons Chili oil

Instructions

    Cup of Yum
  1. Chop up the shrimp into small pieces and add to a large bowl along with the ground pork.
  2. Use your hands to mix in the scallions, cilantro, fish sauce, salt, corn starch, egg, sesame oil, water chestnuts, and fresh ginger.
  3. Form the meat mixture into balls about 1 inch (3 cm) round and place them on a baking sheet lined with parchment paper.
  4. Brush a circle of water around the perimeter of a won ton wrapper and place a meatball in the center. Gather the edges up and press the wrapper against the meat making a tight little cylinder. Put on a baking sheet lined with parchment paper or dusted with corn starch. Repeat with remaining meatballs.
  5. To steam the dumplings, line a Chinese bamboo steamer with parchment paper with a few holes poked in it. Turn on the heat, and once the steamer is hot, steam the dumplings until hot all the way through, which will take about 5 minutes. (You can also use a steamer basket lined with cheesecloth or parchment paper with a few holes poked in it.)
  6. Mix all the dipping sauce ingredients together. Serve with the hot, steamed dumplings.