Siu Mai Open Faced Dumplings Recipes

Steps:

• Special equipment: wok, bamboo steamer
• To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
• To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)
• Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve in the steamer basket and garnish with micro arugula and soy sauce.

Steps:

• For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
• For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
• Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
• For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.

Steps:

• Bring 2 cups of water to a boil in a medium saucepan. Add the mushrooms, turn off the heat, cover and soak until rehydrated, about 30 minutes.
• Drain the mushrooms and remove and discard the stems. Finely dice the mushrooms; set aside.
• Whisk 4 cups of cold water and 1 tablespoon of the baking soda in a large bowl until the baking soda is dissolved. Lightly massage the shrimp in the baking soda water and let soak for 30 minutes.
• Drain the shrimp, rinse under cold running water, drain again and pat dry with paper towels. Roughly chop the shrimp into 1/2-inch pieces; set aside.
• Coarsely chop the pork belly into approximately 1/2-inch pieces (they don't have to be perfect). Continue to chop until it resembles coarsely ground pork (but don't chop it so finely that it becomes smooth). Transfer the pork to a large bowl and fill with enough cold water to cover. Let soak until the water turns pink, about 5 minutes. Drain the water and repeat the soaking process once more until the pork is a bit opaque. Drain and pat dry with paper towels. Reserve the bowl.
• Transfer the pork back to the bowl, sprinkle with 1 teaspoon cold water and the remaining 1/4 teaspoon baking soda and mix until the baking soda is absorbed. Mix in the reserved shrimp until combined. Add 1 tablespoon salt to the pork and shrimp filling and mix in one direction until the mixture is sticky and leaves streaks along the sides of the bowl, about 3 minutes. Gather the filling in one hand, lift it up and away from the bowl and throw it back into the bowl. Repeat 9 additional times to help bring the filling together and produce the desired texture.
• Add the sugar, chicken powder, soy sauce and white pepper to the filling and stir until combined. Add the reserved mushrooms and lard and mix until combined. Cover and refrigerate for 1 hour.
• Cover the wonton wrappers with a damp paper towel to prevent them from drying out. Using your nondominant hand, put your index finger and thumb together to form a circle and place 1 wonton wrapper on top of the circle. Spoon a heaping tablespoon of the filling into the center of the wrapper and use the spoon to pack in the filling while gently squeezing on the sides to form the wrapper around the filling. Add a little more filling if it doesn't reach the top of the dumpling (see Cook's Note). Place the siu mai on a parchment-lined plate or tray. Repeat with the remaining wrappers and filling.
• If desired, top each siu mai with a pea-size scoop of flying fish roe or minced carrot (a little less than 1/8 teaspoon) or 1 frozen pea.
• Fill a 12-inch skillet or wok with about 2 inches of water and place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn't touch the bottom of the insert. If it does, remove some of it. Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 siu mai on the parchment, leaving an inch between each. Cover and steam until the filling is opaque and the wrapper is translucent, about 10 minutes. Enjoy while hot. Continue with the remaining siu mai.

Steps:

• Mix everything together thoroughly except the wonton wrappers.
• Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others.
• Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
• Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
• Serve with soy sauce or chili paste (if you want it hot).