Yields
36 dumplings
1
pound shrimp, shelled and deveined
½
pound ground pork
1
green onion, finely chopped
3
garlic cloves, minced
1
(2-inch) piece fresh ginger, grated
2
egg whites
2
teaspoons cornstarch
½
lemon, juiced
1
tablespoon low-sodium soy sauce, plus some for dipping
1
tablespoon sesame oil
¼
teaspoon salt
¼
teaspoon ground black pepper
For
the Wrappers:
1
(10-ounce) package round wonton wrappers
Canola
oil, for brushing the steamer
Savoy
cabbage, for lining the steamer, optional
Micro
Arugula, for garnish
For
the Dipping Sauce:
½
cup mirin or sake
3
tbsp low-sodium soy sauce
3
tbsp rice wine vinegar
1
shallot, cut in paper-thin circles
1-inch
piece of ginger, grated
Special
equipment: wok, bamboo steamer
To
make the shrimp filling: Pulse all the ingredients in a food processor until
partly smooth but not completely pureed. It should have a little texture.
Season with salt and pepper.
To
assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold
water and then drop 1 tablespoon of the filling onto the center of a 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.)
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 pot. Set the bamboo steamer over the pot,
then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the
filling feels firm and is cooked through.
Meanwhile,
warm all the dipping sauce ingredients together in a pot for a couple of
minutes until heated through.
Serve
in the steamer basket and garnish with micro arugula and dipping sauce.
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