Siu Mai Dumplings (Potstickers)
- 2 T. finely diced Shiitake mushrooms
- 8 oz. bulk sausage
- 4 oz. 41-50 count shrimp
- ¼ t. Kosher salt
- ¾ t. sugar
- 1 ½ t. oyster sauce
- ¾ t. cornstarch
- 1 ½ t. sesame oil
- 1 pinch white pepper
- 10 oz. egg roll wrappers
- vegetable oil
In medium bowl, combine all ingredients except egg roll wrappers and vegetable oil. Mix well. Cover and refrigerate 4 hours or overnight.
Place egg roll wrapper on cutting board. Place a rounded teaspoon of mixture in middle of wrapper. Wet the edge of wrapper with water. Fold in half to make a half moon. Press edges together to seal. Form pleats along the rounded edge and press firmly.
Options for cooking:
- Bring a pot of water to bowl. Add a little vegetable oil to the water. Place dumplings gently in the water and simmer for 7 minutes. Remove from water and reserve. Once all dumplings are cooked, toss with small amount of vegetable oil to keep them from sticking together. Serve with dipping sauce or in hot vegetable broth.
- Deep fry in pan of hot oil. Don't overcrowd the oil. Remove from oil and drain on paper towel. Serve with dipping sauce.
Chef’s recipe has layers of flavor beginning with roasting the tomatoes, and then adding Indian spices. You can use any kind of tomato for this sauce but it may need to be reduced (cooked longer) if you use beefsteak tomatoes rather than paste tomatoes.
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.