Scallop Sui Mai Recipe

Name: Scallop Sui Mai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried shiitake mushrooms; 8 ounces scallops, minced; 6 ounces ground pork; 1 teaspoon minced chives; ¼ cup minced carrot; 2 teaspoons sesame oil; 1 teaspoon cornstarch; 2 teaspoons soy sauce; ½ teaspoon sugar; ½ teaspoon pepper; 28 round, shanghai style wonton wrappers; cabbage leaves or lettuce leaf

Servings: persons

8 dried shiitake mushrooms
8 ounces scallops, minced
6 ounces ground pork
1 teaspoon minced chives
¼ cup minced carrot
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons soy sauce
½ teaspoon sugar
½ teaspoon pepper
28 round, shanghai style wonton wrappers
cabbage leaves or lettuce leaf

1
soak mushrooms in warm water for 30 minutes, or until soft.
2
remove and discard stems, squeeze out excess moisture, and mince the tops.
3
combine with the next 9 ingredients (this can also be done in a processor).
4
Put the won ton wrappers on a work surface and lightly cover with a damp towel.
5
Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
6
Put one wrapper over the hole and put 1 tablespoon filling in the center of the wrapper.
7
Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
8
Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
9
Put the dumpling upright on a plate.
10
Continue filling the rest of the wrappers.
11
Line a 12-inch bamboo steamer with cabbage or lettuce leaves, or use a cheesecloth.
12
Place half the dumplings on the leaves, 1/2-inch apart.
13
Cover the steamer with its lid.
14
Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
15
Carefully put the steamer in the wok, and steam on high heat 10-15 minutes or until the pork is no longer pink and just cooked.
16
Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
17
Carefully remove the steamer from the wok.
18
The dumplings should be served immediately.
19
Continue steaming the remaining dumplings, replenishing the wok with more boiling water.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 dried shiitake mushrooms, 8 ounces scallops, minced, 6 ounces ground pork, 1 teaspoon minced chives, and more.

Yes, Scallop Sui Mai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop Sui Mai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions