Pork & Shrimp Mushroom Dumplings – Siu Mai ( Khanom Jeep )

  • 200 gms. (7 oz) Wheat Flour
  • 2 Tablespoons Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar 
  • 2 Eggs
  • 20 fresh shrimp with heads and legs removed
  • 100 gms ( 3½ oz) minced pork
  • 3 dried Shitake mushrooms
  • 2 carrots
  • 1 Spring Onion
  • 30 gms (1 oz) cilantro/coriander leaves
  • 1 egg
  • 2 teaspoons salt
  • 2 Tablespoons oyster sauce
  • 4 garlic cloves
  • 2 Tablespoon cassava starch (Or corn starch)
Preparing the wrappers
  1. Put the salt, sugar, and flour into a bowl and mix it.
  2. Beat the eggs together and mix into the flour.
  3. Knead it until it forms a dough.
  4. Set the dough aside for 20 minutes, draped with a damp towel.
  5. Preparing the filling
  6. Soak the shitake mushroom for 5-10 minutes.
  7. Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic, into small pieces. 
  8. Add the blended mix into the pork mince and add the egg, salt, oyster sauce and starch, and mix well.
  1. Cut the dough into very small balls. 
  2. On a slightly oiled or floured surface, roll the dough into small circles (approximately 10cms diameter).
    If using supermarket wonton wrappers then begin here:
  3. Spread the filling evenly on the wrapper.
  4. Lift up the edges of the dough to form the sides.
  5. Push a shrimp head first well into the filling of the dumpling. The tail will protrude.
  6. Pleat the sides of the pastry to form the sides of the dumplings and leave the top open.
  7. Place them in a  steamer either with oiled trays or with cabbage leaves on the base to prevent sticking and steam for 12 minutes or until cooked.
  8. Use any preferred dumpling dipping sauce to accompany these.