Pork & Shrimp Sliders


Now that graduate school is completed I have more time to get back in the kitchen and work on some recipes I’ve been thinking of over the last two years. When Bryan was in law school and before I started culinary school, I had a ton of free time which lead to me making gluten free wonton/dumpling wrappers. They were delicious, but time consuming. Although I have free time now, some days I just want those flavors of the dumplings without all the work, so pork & shrimp sliders were born.

Have you ever had sui mai dumplings before? Sui mai (Cantonese pronunciation, or Sho Mai the Mandarin pronunciation, or Shumai, the common spelling found in English ) is a traditional Chinese dumpling loaded with incredible flavors from pork, mushrooms, ginger, scallions, and oyster sauce. While these sliders are not 100% in the style of sui mai, the flavor is a combination of sui mai and wontons. There are several variations you can make of the sliders; however if you are following a Low FODMAP diet, I recommend to follow as instructed without adding any of the extras.

Pork & Shrimp Sliders

The incredible flavors of Chinese dumplings without all the work.
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: Dumpling, Gluten Free, Low Carb, Low FODMAP, Pork, Shrimp, Slider
Servings: 6 servings

Equipment

  • Large Skillet
  • Large Mixing Bowl
  • Measuring Spoons
  • Food Processor (optional)
  • Chef's Knife
  • Cutting Board

Ingredients

  • 1 pound Ground Pork
  • 1 pound Shrimp peeled and deveined
  • 1/4 cup Scallion finely chopped
  • 2 Tbs Cilantro finely chopped
  • 2 Tbs Gluten Free Low Sodium Tamari (San-J)
  • 1 tsp Fish Sauce
  • 1/2 tsp Ground Pepper White
  • 1/2 tsp Toasted Sesame Oil
  • 2 Tbs Oil Avocado, Canola, divided
  • Sriracha* Optional

Sauce

  • 3 Tbs Gluten Free Tamari
  • 3 Tbs Rice Wine Vinegar
  • 1/4 tsp Fresh Grated Ginger
  • 1/2 tsp Toasted Sesame Oil
  • 1 Tbs Water
  • 1/2 - 1 tsp Red Pepper Flakes

Instructions

  • Either using a sharp Chef's knife or your food processor, finely chop shrimp into almost a paste consistency
  • In a large mixing bowl, combine chopped shrimp, ground pork, scallions, cilantro, tamari, fish sauce, pepper, and sesame oil; mix with your hands until evenly combined
  • Heat large skillet and 1/4 teaspoon of oil over medium heat. Take a small amount of the pork and shrimp mixture into a patty and cook until browned on both sides. Taste and adjust seasoning as needed
  • Add 2 tsp oil to pre-heated large skillet. Scoop about 2-3 tablespoons of mixture and roll into a ball; as if you were making meatballs, and then flatten into sliders. Should be about 2-3 inches in diameter.
  • Add sliders to pre-heated skillet and cook for 2-3 minutes per side until golden brown and cooked throughout (160° F). Continue until all mixture is used.
  • Prepare sauce: add all ingredients in a small bowl and whisk well, taste and adjust as needed (some prefer a little sugar or honey added)
  • Serve immediately with steamed rice or lettuce in lettuce cups
  • Makes about 20-24 sliders.

Notes

Chef Notes:
  • For more traditional sui mai flavors; add 1/3 - 2/3 cup chopped shiitake mushrooms, 1-2 Tbs minced ginger, 4 Tbs oyster sauce (check for gluten-free).
  • Goes great with a quick slaw for added crunch.
  • For a bit of spice top with sriracha

June 10, 2020 at 9:00 am | Chef's Corner, Culinary, Dairy-Free, Egg Free, FODMAP Friendly, Gluten-Free, Peanut Free, Recipe, Tree Nut Free, Wheat Free | No comment


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