Chinese
Pork and Shrimp Siu Mai
Open-faced dim sum dumplings steamed with springy pork, sweet shrimp, mushroom, and a juicy Cantonese bite.
6 servings · 55 minutes prep · 10 minutes cook
Ingredients
Main
- 1 lb ground pork shoulder, coarsely ground
- 8 oz shrimp, peeled and divided (half finely chopped, half cut into small chunks)
- 2 oz pork belly, finely minced
- 3 whole shiitake mushrooms, soaked and finely minced
- 2 tbsp bamboo shoots, finely minced
- 2 tsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp granulated sugar
- 1 tsp sesame oil
- 1 tsp ginger, finely grated
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 2 tsp cornstarch
- 2 tbsp chicken stock
- 30 whole thin wonton wrappers
Garnish
- 2 tbsp carrot, finely minced, for topping
Directions
Mix the Filling
- Finely chop half of the shrimp into a paste and cut the remaining half into small 1/4-inch pieces.
- Combine the ground pork, pork belly, both prepared portions of shrimp, shiitake mushrooms, bamboo shoots, light soy sauce, wine, oyster sauce, sugar, sesame oil, ginger, salt, white pepper, cornstarch, and chicken stock.
- Stir vigorously in one direction for 3-5 minutes until the filling becomes sticky, cohesive, and slightly springy. Cover and refrigerate for 30 minutes.
Shape and Garnish
- Place about 1 1/2 tbsp filling in the center of each wonton wrapper. Gather the wrapper up around the filling, leave the top open, and press the base gently against the work surface to form a neat cylinder.
- Smooth the top of each dumpling with the back of a spoon or butter knife and garnish each with a small pinch of carrot.
Steam and Serve
- Arrange the siu mai in a parchment-lined bamboo steamer or lightly oiled steamer basket, leaving space between dumplings for steam to circulate.
- Steam over rapidly boiling water until the filling is cooked through and reaches 160F, about 8-10 minutes. Serve hot.
