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Ingredients
- 2 1/2 pounds (1 kilo) pork shoulder (palette de porc)
- 1 pound (450 gr) shelled raw shrimp
- 1 bunch scallions, well-chopped (use as much of the green part that's edible)
- 1/2 bunch cilantro, chopped
- 2 tablespoons fish sauce
- 2 tablespoon salt
- 2 1/2 tablespoons cornstarch
- 1 large egg
- 1 1/2 tablespoons roasted sesame oil
- 6 fresh water chestnuts, peeled and finely chopped
- 2 tablespoons finely-minced fresh ginger (peel before chopping)
- Round won ton wrappers (or square ones...if the largest Asian market in your city doesn't carry round ones)
Preparation
Step 1
1. Using a large kitchen cleaver, cut the pork into slices, then finely chop all the pork up. Put into a bowl.
2. Chop up the shrimp into small pieces and add to the bowl.
3. Use your hands to mix in the scallions, cilantro, fish sauce, salt, corn starch, egg, sesame oil, water chestnuts, and fresh ginger.
4. Form the meat mixture into balls about 1-inch (3 cm) and place them on a baking sheet lined with parchment paper.
5. Take a won ton wrapper and place a meatball in the center. Gather the edges up and press the wrapper against the meat making a little cylinder.
6. To steam the dumplings, line a bamboo steamer with banana leaves and oil them lightly. Turn on the heat, and once the steamer is hot, steam the dumplings until hot all the way through, which will take about 5 minutes. (You can also use a steamer basket lined with cheesecloth, or lightly oiled.)
the won-ton wrappers can be gently dropped into simmering water and cooked for about 5 minutes, until cooked through, then served with the dipping sauce, or floating in soup.
Mix all the ingredients together. Serve with the hot, steamed dumplings.
Your sui mai looks very enticing!!! A perfect time to have dumplings on a cold day! If you can’t find round wonton wrappers, I suspect you can make them with square ones. If you have a round cookie cutter that fits close to the edges of the square ones, you can cut your own!! Just cut out a couple of slabs at a time. You can save the scraps for dumping into a stock to make a soup.
This very “appetissant” post of yours gave me the courage, actually the “Hutzpe” to ask you if you could help me with the address of a good chinese and/or vietnamese and/or thai restaurant in Paris.
I’m so impressed that you actually chopped the meat yourself! I just go to the butcher in Chinatown and buy the “paste” that they chop for me. The sauce you made looks great – I’ll have to try it next time I can make the time to fold dumplings.
My favorite Vietnamese restaurant in Paris is Le Bambou in the 13th, and a good Thai place is Lao Siam in Belleville. (Le Bambou is just a block from Tang Freres, so you must visit). You can visit Pages Jeaunes or Google, for the exact address and/or metro stops.
Oh My, David Sui Mai! Merci for the arm-wrestling chopping contribution to the pig weekend. I hope you put a few of those dumplings in the freezer labeled “for Kate”. Btw, I am simmering a pigs foot in red wine as we speak; the barge smells pigluscious. Check us out at
You made my day!!! I have always been looking for a recipe of Sui Mai but I guess I was always too lazy to fully complete my search and now here it is. Plus great pics and explanations. Merci! C’est chouette ca! I cannot wait to rush to the stores to get what I need to make them.
And no, you can’t bank karma so you had better go to 2 yoga classes today. Actually, make that 3 since no one knew you can cook Chinese.
And by the way, my mom also says that hand-chopping the pork also makes it taste better – I didn’t quite believe her but now that you’ve mentioned it . . .
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