Shrimp Pork Siu Mei And Potstickers
From luisascatering 14 years ago
- 12 minutes to make
- Serves 2
Adapted from Martin Yan's "The Yan Can Cookbook" (which I have had since high school!) You can use the entire filling to make Siu Mei or divide the filling in half and add ingredients to the other half to also make potstickers. Read more I like variety when it comes to dim sum :-) See less
Ingredients
- Filling Mixture for Siu Mei: shopping list
- 1/2 pound ground pork shopping list
- 1/2 pound prawns, shelled, deveined and minced shopping list
- 2 shitake mushrooms, minced (I actually used some Velvet Pioppini mushrooms but I know those aren't available to everyone) shopping list
- 2 teaspoons soy sauce shopping list
- 1/4 teaspoon kosher salt shopping list
- 2 teaspoons sweet mirin wine (or white wine) shopping list
- 1 teaspoon sesame oil shopping list
- 1 teaspoon sugar shopping list
- 2 thin green onions, minced shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For Potstickers (add below ingredients to HALF of the above filling): shopping list
- 1 teaspoon fresh ginger, grated shopping list
- 1 teaspoon rice wine vinegar shopping list
- 1/2 fresh napa cabbage, shredded and chopped shopping list
- about 6 water chestnuts, minced shopping list
- white pepper, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 1 package fresh, round wonton/gyoza wrappers shopping list
- fresh (or frozen) peas, about 12-15 (for the Siu Mei) shopping list
- canola oil (to brown the potstickers) shopping list
How to make it
- Combine ingredients for filling in a bowl and blend well. Let stand 15 minutes for flavors to blend.
- Spoon 1 rounded tablespoon of filling into center of each wonton skin. use fingers to gather up and pleat the skin around the filling to form an open topped pouch. Carefully squeeze the middle to give it a waist.
- Place 1 pea on top of each siu mei and arrange on oiled pie pan. Steam over high heat for 12 minutes. Remove and serve with dipping sauce if desired (I like Dynasty Gyoza Potsticker Dipping Sauce).
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- If you are also making the potstickers:
- Add the extra potsticker ingredients to half of the pork and shrimp mixture.
- Lay a wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the wrappers until the filling is gone.
- To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add the potstickers and cook for 2 minutes, or until golden brown on the bottom.
- Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings..]
Potstickers
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Siu Mei
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The Rating
Reviewed by 8 people-
That picture is awesome! These sound so good!
mommyluvs2cook
in Santa Fe loved it
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Yummy sounding! high 5
cuzpat
in Sikeston loved it
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These recipes look incredible. I can't wait to try them. I have always had good luck with any of Martin Yan's recipes that I have tried. I met him quite a few years ago when I was living in Kelowna, British Columbia, Canada. He was giving a cooking s...more
brianna
in loved it
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