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sui mae
Pork and Shrimp Siu Mai (Steamer Basket)
Appliance: Rice Cooker - 4 cup or larger with Steamer Basket.
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This Kitchen Tested recipe is part of the Dim Sum Collection
Pork and Shrimp Siu Mai
For the filling:
   3 dried Shiitake mushrooms
   6 ounces shrimp, peeled and cleaned, minced
   24 small shrimp, peeled and cleaned, whole
   1 green onion, white part minced, green part thinly sliced
   1 teaspoon minced ginger
   3/4 cup ground pork
   1 tablespoon oyster sauce
   1 teaspoon rice wine
   1 teaspoon sesame oil
   1/2 teaspoon white sugar

For wrapping:
   24 gyoza wrappers or wonton wrappers (cut in rounds)

Soak the mushrooms in hot water for 20 to 30 minutes to soften while you prepare the rest of your ingredients.

Drain mushrooms and squeeze out as much water as possible, then mince, discarding woody stems and soaking liquid. Combine the mushrooms with the remaining filling ingredients until well blended.

Prepare your rice cooker for steam cooking according to the manufacturer's instructions OR fill your rice cooker's inner bowl half way with water, cover and push Cook button. Use steam cooking setting, if available, and bring to a boil.

Working one at a time, moisten outer edge of a wrapper with a wet fingertip. Place about a tablespoon of filling into the center of the wrapper and pull edges upward, pleating and pinching to form a small, open basket shape, with the top of the filling exposed. Top with one of the whole shrimp.

Line your rice cooker's steamer basket or a bamboo steamer with parchment paper, cut to size, or pre-cut dim sum liners. Place dumplings into the basket in a single layer, leaving about an inch between each, working in batches if necessary. Carefully remove cover from rice cooker and place steamer in place. Cover, using the rice cooker's lid for built in steamer baskets, or the woven lid of the bamboo steamer. Steam over boiling water until the filling is fully cooked (160 degrees F), 5 to 8 minutes.

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