Sui Mai Recipe

How to make it

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• Two things before we begin. First, the pork here can be ground if you desire. I actually find that if I mince my own in the food processor, I get a better texture for the dumplings later. But don’t hesitate to use ground pork if it’s convenient. Second, I don’t specify the size of shrimp in this recipe because it’s up to you. In the photos, I used medium-sized (I believe they were 30-40s, meaning 30-40 shrimp per pound). But I’ve also used tiny rock shrimp. The shrimp are in the dish for flavoring and not for presentation. They also get relatively ground, so don’t bust your budget buying large prawns. You can also skip the use of the food processor if you use ground pork, give the shrimp a quick dice, and then do all the remaining mixing by hand.
• Filling…Give the pork chops a rough chop and then add them to a food processor. Process the meat until you have relatively minced pork. You do not want a puree or a smooth paste. You simply want it about the consistency of ground meat.
• Add the shrimp and the mushrooms to the food processor. Give the mixture six, 2-second pulses. The shrimp and mushrooms should still be visible, but well-chopped and spread throughout.
• Add soy sauce, sake, sesame oil, oyster sauce, white pepper, and sugar to the food processor. Give the mixture a quick pulse to integrate. Remove to a separate bowl.
• Fold the green onions and ginger into the meat mixture. Construct the sui mai (see “Wrapping up” below). Place in a dish, cover and refrigerate until right before you are ready to serve.
• When you are ready to cook, put a large pot with about an inch of water over high heat. When the water begins to bubble, place a steam basket with the uncooked sui mai in the pot, above the water. Cover the pot and let steam for about 10 min. Let cool for about 3-4 min. Serve. Enjoy! (NOTE: I wrap the pot’s lid in a towel to prevent the steam from dripping back onto the sui mai and getting them damp. I would recommend this if you are making them for a party.)
• Wrapping up… The traditional wrapper for sui mai are gyoza wrappers. Gyoza wrappers are round, but otherwise identical to wonton skins. They are simpler to use for this recipe, but I see them less often in stores than I do wonton skins. If you can only get wonton skins, then you can take a circular cookie cutter and make them gyoza. I tend to not like the extra labor, so I’ve described how to do it with both types.
• Option 1: Gyoza Wrappers (Round Skins) Make a loose fist and make a circle with your fingers as if you were gesturing “OK” at someone. Place the gyoza wrapper over the opening in your fist. Take about 1 tablespoon of the filling and place it into the center of the wrapper. Using your fingers, press the meat into the opening. Grip the wrapper with your fist to ensure the wrapper seals on all sides of the meat. Then press with your fingers on top and bottom to ensure the shape is flat and cylinder-ish. Option 2: Wonton Skin (Square skins) Place the wonton skin on a dry surface (if it’s a wet one, it will stick!). Place the mixture along the upper line and in the center.Fold the wanton skin over. Stand up and press it down to give it a flat bottom. Fold the ‘wings,’ which are now on both sides of the meat mixture, behind so they meet.
• NOTE: If you are going to make these for hors d’oeuvres or a special occasion, then take out some insurance against the sui mai bottoms sticking to the steamer. Cut out about 3’’ squares of parchment paper and place the sui mai on them before steaming. You can then peel them off before you plate them or allow your guests to do so.