Shrimp and Pork Siu Mai

Ingredients

• 0.5 lb ground pork
• salt (a pinch)
• 0.5 lb shrimp (peeled and deveined, coarsely chopped)
• white pepper (a pinch)
• sugar (a pinch)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 3 shiitake mushrooms (finely chopped)
• 1 scallion (chopped)
• 0.5 tsp ginger (grated)
• 12 Hong Kong-style dumpling wrappers
• 2 tbsp carrot (chopped, for garnish)
• water (for boiling and generating steam)
• parchment paper (for lining the steamer; quantity not specified)

Steps

1. 1

   In a large bowl, add the ground pork and a pinch of salt. Mix until the meat becomes sticky; this helps create the characteristic texture of siu mai.

2. 2

   Add the shrimp, white pepper, sugar, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and cornstarch. Mix until evenly combined.

3. 3

   Lift the filling and let it fall back into the bowl twice to give it a juicy, springy texture.

4. 4

   Add the shiitake mushrooms, scallion, and ginger. Mix well.

5. 5

   Place a dumpling wrapper in the palm of your hand and put approximately one tablespoon of filling in the center.

6. 6

   Lift the edges of the wrapper around the filling while gently pressing the filling down, leaving the top open. Top with chopped carrot.

7. 7

   Repeat with the remaining wrappers and filling.

8. 8

   Line a bamboo steamer with parchment paper and place the siu mai inside.

9. 9

   Bring a pot of water to a boil over high heat and place the steamer on top.

10. 10

    Steam for about 10 minutes, or until the siu mai are fully cooked.

Notes

The recipe indicates 30 minutes in the title; the method specifies about 10 minutes of steaming. The amount of water and parchment paper is not specified.

Nutrition per serving

• appetizer
• main course
• dim sum
• steamed
• pork
• shrimp
• Chinese cuisine