Pork & Shrimp Siu Mai (豬肉燒賣)
Pork & Shrimp Siu Mai (豬肉燒賣)
Ingredients
For the Siu Mai Filling
- 300 grams ground pork
- 150 grams shrimp, peeled, deveined, half minced and half chunky
- 2-3 dried shiitake mushrooms, rehydrated and chopped
- 2 tablespoons water chestnuts, chopped, optional
- 1 tablespoon green onion, chopped, optional
For the Marinade
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon chicken powder
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Assembly and Steaming
- 30-40 wonton wrappers, round or square, trimmed into circles
- 1 carrot, thinly sliced or shredded, for garnish (optional)
- as needed cooking oil, for greasing
Instructions
- 1
Rehydrate the dried shiitake mushrooms by soaking them in warm water for at least 30 minutes, or until soft. Squeeze out excess water and finely chop them.
⏱️ 5 min
- 2
Prepare the shrimp: peel, devein. Mince half of the shrimp and chop the other half into chunky pieces for better texture.
⏱️ 5 min
- 3
In a large mixing bowl, combine the ground pork, chopped shrimp (both minced and chunky), chopped shiitake mushrooms, optional chopped water chestnuts, and optional chopped green onion.
⏱️ 5 min
- 4
Add all marinade ingredients (oyster sauce, light soy sauce, Shaoxing wine, chicken powder, cornstarch, sugar, sesame oil, and white pepper) to the bowl with the filling ingredients.
⏱️ 2 min
- 5
Mix the filling thoroughly by hand or with a spoon until all ingredients are well combined and the mixture becomes sticky. This helps with the texture of the Siu Mai.
⏱️ 5 min
- 6
Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld and the mixture to firm up, making it easier to wrap.
- 7
If using square wonton wrappers, trim the corners to create a rounder shape. Take one wrapper and place about 1 tablespoon of filling in the center.
⏱️ 5 min
- 8
Gently cup the wrapper in your hand and bring the sides up around the filling, leaving the top exposed. Press the filling down gently to compact it and create the classic Siu Mai shape. You can use a knife or spoon to smooth the top.
⏱️ 10 min
- 9
Optionally, place a small piece of thinly sliced carrot or shredded carrot on top of each Siu Mai for garnish.
⏱️ 2 min
- 10
Prepare a steamer by lining the steamer basket with parchment paper or greasing it lightly with cooking oil to prevent sticking. Arrange the Siu Mai in the steamer basket, ensuring there is space between each one for even cooking.
⏱️ 3 min
- 11
Bring water in the steamer pot to a rolling boil. Place the steamer basket over the boiling water, cover, and steam for 8-10 minutes, or until the Siu Mai are cooked through and the filling is firm.
⏱️ 10 min
- 12
Serve the Pork & Shrimp Siu Mai hot with your favorite dipping sauce, such as chili oil or soy sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork & Shrimp Siu Mai (豬肉燒賣)
For the Siu Mai Filling
- 300 grams ground pork
- 150 grams shrimp, peeled, deveined, half minced and half chunky
- 2-3 dried shiitake mushrooms, rehydrated and chopped
- 2 tablespoons water chestnuts, chopped, optional
- 1 tablespoon green onion, chopped, optional
For the Marinade
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon chicken powder
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Assembly and Steaming
- 30-40 wonton wrappers, round or square, trimmed into circles
- 1 carrot, thinly sliced or shredded, for garnish (optional)
- as needed cooking oil, for greasing
Instructions
- 1
Rehydrate the dried shiitake mushrooms by soaking them in warm water for at least 30 minutes, or until soft. Squeeze out excess water and finely chop them.
⏱️ 5 min - 2
Prepare the shrimp: peel, devein. Mince half of the shrimp and chop the other half into chunky pieces for better texture.
⏱️ 5 min - 3
In a large mixing bowl, combine the ground pork, chopped shrimp (both minced and chunky), chopped shiitake mushrooms, optional chopped water chestnuts, and optional chopped green onion.
⏱️ 5 min - 4
Add all marinade ingredients (oyster sauce, light soy sauce, Shaoxing wine, chicken powder, cornstarch, sugar, sesame oil, and white pepper) to the bowl with the filling ingredients.
⏱️ 2 min - 5
Mix the filling thoroughly by hand or with a spoon until all ingredients are well combined and the mixture becomes sticky. This helps with the texture of the Siu Mai.
⏱️ 5 min - 6
Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld and the mixture to firm up, making it easier to wrap.
- 7
If using square wonton wrappers, trim the corners to create a rounder shape. Take one wrapper and place about 1 tablespoon of filling in the center.
⏱️ 5 min - 8
Gently cup the wrapper in your hand and bring the sides up around the filling, leaving the top exposed. Press the filling down gently to compact it and create the classic Siu Mai shape. You can use a knife or spoon to smooth the top.
⏱️ 10 min - 9
Optionally, place a small piece of thinly sliced carrot or shredded carrot on top of each Siu Mai for garnish.
⏱️ 2 min - 10
Prepare a steamer by lining the steamer basket with parchment paper or greasing it lightly with cooking oil to prevent sticking. Arrange the Siu Mai in the steamer basket, ensuring there is space between each one for even cooking.
⏱️ 3 min - 11
Bring water in the steamer pot to a rolling boil. Place the steamer basket over the boiling water, cover, and steam for 8-10 minutes, or until the Siu Mai are cooked through and the filling is firm.
⏱️ 10 min - 12
Serve the Pork & Shrimp Siu Mai hot with your favorite dipping sauce, such as chili oil or soy sauce.
⏱️ 1 min