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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rhonda Parkinson
Servings: About 20 dumplings
Siu Mai (Shumai) dumplings are called kanom jeeb in Thailand. "kanom" is a generic term for sweet dainties, candied foods, puddings, and pastries. "jeeb" means to pleat or gather together in folds. So, "kanom jeeb is a pleated dumpling.
3 dried Chinese black or Shiitake mushrooms
6 ounces peeled deveined large shrimp
1 green onion
1 teaspoon minced ginger
¾ cup ground pork
1 tablespoon oyster sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
½ teaspoon granulated sugar
about 20 gyoza wrappers (or won ton wrappers cut into circles).
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion.
Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.
Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
Steam over boiling water until the filling is cooked through (5 to 10 minutes). Serve with nam jim kanom jeeb (Dumpling Dipping Sauce) or Jik Cho (Dumpling and Dim Sum Dipping Sauce).