Ingredients

makes 36 dumplings

　　

Shrimp Filling

3/4 pound shrimp, shelled and deveined

　　1/2 pound ground pork

　　1 green onion, finely chopped

　　3 garlic cloves, minced

　　2-inch piece fresh ginger, grated

　　2 egg whites

　　2 teaspoons cornstarch

　　Juice of 1/2 lemon

　　1 tablespoon low-sodium soy sauce

　　1 tablespoon sesame oil

　　1 tablespoon dry sherry

　　1/4 teaspoon sea salt

　　1/4 teaspoon ground white pepper

　　1 (10-ounce) package round wonton wrappers

　　Canola oil, for brushing the steamer

　　Savoy cabbage, for lining the steamer (optional)

　　2 green onions, sliced, for garnish

　　Dipping sauces (Sweet Chili, Soy Sauce with Ginger and Shallot, Chinese Mustard)

　　

Step 1

Pulse the filling ingredients in a food processor until partly smooth but not completely pureed; I like my fillings to have a little texture. Season with salt and pepper.

　　

Step 2

Hold a wonton wrapper in your hand. Drop 1 tablespoon of the filling onto the center of the 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.)

　　

Step 3

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 wok. Set the bamboo steamer inside the wok, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm. Garnish with green onions and serve with one of the dipping sauces.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter