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1
Pulse the filling ingredients in a food processor until partly smooth but not completely pureed; I like my fillings to have a little texture.
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2
Season with salt and pepper.
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3
Hold a wonton wrapper in your hand.
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4
Drop 1 tablespoon of the filling onto the center of the wrapper; dipping the spoon in cold water first will make the filling come off easier.
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5
Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers.
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6
The sides will naturally pleat, leaving the filling slightly exposed.
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7
Tap the dumpling on the table so the bottom is flat and it stands upright.
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8
Repeat with the remaining wrappers and filling.
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9
(You can freeze the leftover filling for 2 or 3 weeks.)
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10
Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves.
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11
Stand the dumplings in the steamer in a single layer and dont let them touch.
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12
You should be able to get 12 siu mai in the steamer at a time.
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13
Bring 1 to 2 inches of water to a boil in a wok.
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14
Set the bamboo steamer inside the wok, then cover it with the bamboo lid.
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15
Steam for 10 to 12 minutes or until the filling feels firm.
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16
Garnish with green onions and serve with one of the dipping sauces.
