Yield: Yields about 5 dozen shiu mai
These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.
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.
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Pretty tasty. Next time would add more soy sauce and overall seasoning—and maybe a bit of diced water chestnut for texture?
Outstanding! I did have to get the shiu mai wrappers at the asian market and they came frozen, but so worth the delay to let them thaw!!
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