Siu Mai with Pork, Ginger & Mushroom
Homemade pork, ginger and mushroom shumai steamed in the Instant Pot with a steamer basket. Wrappers can be homemade or store-bought wonton wrappers cut into circles.
Ingredients
| 1.75 pounds | 795 g | ground pork |
| 1 tablespoon | 15 ml | minced fresh ginger root |
| 1 cup | 240 ml | mushrooms, minced (shiitake, cremini, button, etc) |
| 4 | cloves garlic, minced | |
| 2 tablespoons | 30 ml | thinly sliced green onion |
| 4 tablespoons | 60 ml | soy sauce |
| 3 tablespoons | 45 ml | sesame oil |
| 1 | egg, beaten | |
| 100 | (3.5 inch square) wonton wrappers cut into circles | |
| — | sliced green onions, for garnish |
Instructions
For the wrappers: make homemade siomai/gyoza/wonton/dumpling wrappers from scratch, or use one of the reference doughs (e.g. wonton wrapper 混沌皮 or a basic dumpling dough), or buy ready-made wonton wrappers cut into circles.
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, and egg. Stir until well mixed.
- Lay a wonton 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.
- In your Instant Pot: plug in the IP with the insert set in place. Place the steamer basket in the IP with 1 cup of water.
- Place shumai in the steamer basket in a single layer. You can also steam multiple layers by placing a piece of parchment paper on top of the single layer of shumai and continuing to stack with additional parchment paper between each layer.
- Secure the lid of the IP and ensure the valve is set to SEALING. Press MANUAL and adjust the time to 2 minutes on HIGH pressure. The display will read ON while the IP comes to pressure (allow a few minutes). Once at pressure, the display will show 2 (the minutes set) and count down to 0.
- When the display reads L0:02 (2 minutes since the IP beeped), turn the setting on top of your IP to VENTING for a quick pressure release (QPR/QR). Use a wooden spoon to carefully turn the setting and keep away from the steam; turn the IP away from cabinets so the steam can escape. The pin at the top will drop when all pressure is released and it's safe to open.
- Open the IP when the pin has dropped (allow a few minutes). Remove the shumai and garnish with green onions before serving.