Servings: Yields about 5 dozen shiu mai.
Make Ahead Tips
Freeze the uncooked shiu mai on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. Store in the freezer, where they’ll keep for about a month. Do not thaw the shiu mai before steaming; cooking time will be 10 to 12 minutes.
Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and deveined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe.
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These were great! I think the dipping sauce could have been a little sweeter, but that’s easy to fix. Once you get your rhythm, things go smoothly. It does help to have a couple of extra hands to put formed dumplings right into the steamer as they’re formed. I wasn’t sure if just dumplings would be enough for dinner, and we had planned to serve Asian Chicken and Rice Noodle Salad (FC #129) as well, using leftover roast chicken. Although the salad was completely prepped, (we left the rice noodles for the last second) we never got to it. The dumplings were that good!
Scallop and shrimp variation made the best dumplings we've ever had. The pork version is good but not nearly as delicious as the seafood variation.
Don't be put off by all the ingredients that go into these. They're well worth the chopping. Great blending of flavors. I finally used the last few that I made around the holidays. I had frozen the extras. They steamed beautifully. I even froze the leftover dipping sauce and reheated it for the leftover dumplings. Great treat to have in the freezer!
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