Making Sui Mai

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned crab

Tofu is a plant-based alternative while canned crab can be more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, and tamari is often less costly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is more budget-friendly.

Welcome to the kitchen and introduce the dish, Sui Mai, inspired by a recipe from Made with Lao.

Prepare 8 oz of pork butt by slicing it thin, then julienne and chop it finely to create minced pork.

Defrost 4 oz of frozen shrimp (about 6 shrimp) in cold water, peel, and chop them up.

Soak dried shitake mushrooms in water for a couple of hours until soft, then slice off the hard stems and chop the mushrooms finely.

Gather wonton wrappers from the store, as they are not made from scratch.

For the marinade, combine soy sauce, oyster sauce, white pepper, cornstarch, sesame oil, salt, sugar, chicken bouillon, and baking soda in a bowl.

Mix the minced pork, chopped shrimp, and chopped shitake mushrooms with the marinade until well combined.

Lay out a wonton wrapper and place a spoonful of the filling in the center.

Moisten the edges of the wrapper with water, gather and pinch the top to form a dumpling shape, leaving the filling exposed.

Repeat the process with remaining wrappers and filling until all are shaped.

Prepare a steamer by placing a flat plate in a large stock pot with water, ensuring it fits well for steaming.

Steam the dumplings in the pot for about 15-20 minutes until cooked through and the wrappers are translucent.

Serve the Sui Mai hot, optionally topped with tobico.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens