Pork & Black Mushroom Shu Mai

By Sprig Originals ✓ · cooked up in Sprig

Juicy open-top pork dumplings studded with meaty rehydrated shiitakes, wrapped the easy way in square wonton skins and steamed until glossy. Inspired by the Cantonese barbecue houses of Chicago's Argyle Street, this version keeps the technique friendly: no round cutters, no pleating skills, and the filling actually tastes better if you mix it a day ahead.

Ingredients

• 6 dried shiitake (black) mushrooms
• 1 lb ground pork (not lean — 20–25% fat)
• 6 oz raw shrimp, peeled, deveined and coarsely chopped
• 3 scallions, white and light green parts, finely minced
• 1 tbsp finely grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp oyster sauce
• 2 tsp toasted sesame oil
• 1 tsp granulated sugar
• 3/4 tsp kosher salt
• 1/2 tsp ground white pepper
• 1 tbsp cornstarch
• 3 tbsp reserved mushroom soaking liquid, cooled

• 40 square wonton wrappers (thin, yellow-style), about 1 (12 oz) package
• 1 small carrot, finely grated, or 2 tbsp frozen peas (for garnish)
• Napa cabbage leaves or parchment round, for lining the steamer
• 1 tsp neutral oil, for the liner

• 3 tbsp soy sauce
• 1 tbsp unseasoned rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp chili garlic sauce or chili oil, to taste
• 1 scallion, thinly sliced

Instructions

1. Put the dried shiitakes in a bowl and cover with 1 1/2 cups very hot water. Soak 30 minutes, until fully softened and pliable (weigh them down with a small plate if they float). Lift them out, squeeze gently over the bowl, and reserve 3 tablespoons of the soaking liquid. Cut off and discard the tough stems, then mince the caps into 1/8-inch pieces — you want visible flecks, not a paste.
2. In a large bowl, combine the ground pork, minced mushrooms, chopped shrimp, scallions, ginger, soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, salt, white pepper and cornstarch.
3. Using a sturdy spoon or your hand, stir the filling vigorously in one direction only for 2 to 3 minutes, adding the reserved mushroom liquid a tablespoon at a time. The mixture should turn tacky and start clinging to itself in a single mass — this is what keeps the dumplings juicy and springy instead of crumbly.
4. Cover and refrigerate at least 30 minutes, or up to 24 hours. (Chilled filling is firmer and much easier to wrap; making it the day before also deepens the flavor.)
5. Set up a wrapping station: the bowl of filling, a stack of wonton wrappers under a damp towel, a small bowl of water, and a parchment-lined sheet pan. Optional but worth it: cook a teaspoon of filling in a skillet and taste, then adjust salt.
6. Hold one square wrapper flat in your loosely cupped palm. Mound 1 rounded tablespoon of filling in the center. Close your hand gently so the four corners and edges gather upward around the filling, ruffling naturally into pleats. With your other hand, press the filling down into the pocket with the back of a small spoon or butter knife, then squeeze just below the top of the wrapper to cinch a waist. The top stays open — that's the whole point of siu mai.
7. Flatten the bottom by tapping the dumpling on the counter so it stands upright, then set it on the sheet pan. Top each with a small pinch of grated carrot or a single pea. Repeat with the remaining filling; you should get 34 to 40 dumplings. Keep them 1/2 inch apart so they don't stick together.
8. Line a bamboo or metal steamer insert with lightly oiled parchment (poke a few holes) or napa cabbage leaves. Bring 1 1/2 inches of water to a rolling boil in a wok or wide pot. Arrange dumplings in the steamer 1/2 inch apart — they swell slightly — and don't crowd them.
9. Cover and steam over medium-high heat for 9 to 11 minutes, until the wrappers look translucent at the edges and the filling is firm and springy when pressed; an instant-read thermometer in the center should read 160°F. Work in batches, topping off the water with boiling water between rounds.
10. Meanwhile, whisk the soy sauce, rice vinegar, sesame oil and chili garlic sauce together and scatter the sliced scallion over the top.
11. Serve the siu mai hot, straight from the steamer basket, with the dipping sauce alongside. They stiffen as they cool, so bring the whole basket to the table.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem