Siu Mai (Steamed Pork and Shrimp Dumplings)
Siu Mai (Steamed Pork and Shrimp Dumplings)
Ingredients
For the Pork Filling
- 1 pound pork shoulder, finely diced
- 1/2 cup ice, crushed
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Shrimp
- 1 pound shrimp, peeled, deveined, and finely diced
- 1/2 teaspoon salt
- 1 egg white, from a large egg
- 1/2 pound shrimp, peeled, deveined, and left whole for topping
For Assembly
- 40 wonton wrappers, yellow, square
Instructions
- 1
Prepare the Pork Filling: Place the finely diced pork shoulder and crushed ice into a stand mixer bowl. Beat on medium speed for 10-12 minutes, or until the pork becomes very sticky, pale, and gelatinized (this is the 'qi jiao' process). If mixing by hand, vigorously beat the pork and ice with a spatula for 15-20 minutes.
⏱️ 15 min
- 2
Prepare the Diced Shrimp: In a separate bowl, combine the finely diced shrimp (1 pound portion) with 1/2 teaspoon of salt. Mix vigorously for 2-3 minutes until the shrimp becomes tacky and firm. Add the egg white and mix until just combined. Set aside the whole shrimp (1/2 pound portion) for topping.
⏱️ 10 min
- 3
Combine the Filling: Add the prepared diced shrimp mixture, soy sauce, Shaoxing wine, sesame oil, granulated sugar, white pepper, and cornstarch to the gelatinized pork. Mix thoroughly by hand or with a spatula for 5-7 minutes until all ingredients are well incorporated and the mixture is very sticky and cohesive.
⏱️ 10 min
- 4
Assemble the Siu Mai: Take one yellow square wonton wrapper and place about 1 tablespoon of the filling in the center. Gently cup the wrapper around the filling, leaving the top open and forming a cylindrical shape. Lightly press the bottom to create a flat base. Place one whole shrimp on top of the exposed filling, pressing it gently to secure.
⏱️ 10 min
- 5
Steam the Siu Mai: Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the assembled siu mai in the steamer, ensuring there is space between each one. Bring water to a rolling boil in a pot or wok fitted for the steamer. Place the steamer over the boiling water, cover, and steam for 8-10 minutes, or until the siu mai are cooked through and the filling is firm and opaque.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Siu Mai (Steamed Pork and Shrimp Dumplings)
Ingredients
For the Pork Filling
- 1 pound pork shoulder, finely diced
- 1/2 cup ice, crushed
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Shrimp
- 1 pound shrimp, peeled, deveined, and finely diced
- 1/2 teaspoon salt
- 1 egg white, from a large egg
- 1/2 pound shrimp, peeled, deveined, and left whole for topping
For Assembly
- 40 wonton wrappers, yellow, square
Instructions
- 1
Prepare the Pork Filling: Place the finely diced pork shoulder and crushed ice into a stand mixer bowl. Beat on medium speed for 10-12 minutes, or until the pork becomes very sticky, pale, and gelatinized (this is the 'qi jiao' process). If mixing by hand, vigorously beat the pork and ice with a spatula for 15-20 minutes.
⏱️ 15 min - 2
Prepare the Diced Shrimp: In a separate bowl, combine the finely diced shrimp (1 pound portion) with 1/2 teaspoon of salt. Mix vigorously for 2-3 minutes until the shrimp becomes tacky and firm. Add the egg white and mix until just combined. Set aside the whole shrimp (1/2 pound portion) for topping.
⏱️ 10 min - 3
Combine the Filling: Add the prepared diced shrimp mixture, soy sauce, Shaoxing wine, sesame oil, granulated sugar, white pepper, and cornstarch to the gelatinized pork. Mix thoroughly by hand or with a spatula for 5-7 minutes until all ingredients are well incorporated and the mixture is very sticky and cohesive.
⏱️ 10 min - 4
Assemble the Siu Mai: Take one yellow square wonton wrapper and place about 1 tablespoon of the filling in the center. Gently cup the wrapper around the filling, leaving the top open and forming a cylindrical shape. Lightly press the bottom to create a flat base. Place one whole shrimp on top of the exposed filling, pressing it gently to secure.
⏱️ 10 min - 5
Steam the Siu Mai: Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the assembled siu mai in the steamer, ensuring there is space between each one. Bring water to a rolling boil in a pot or wok fitted for the steamer. Place the steamer over the boiling water, cover, and steam for 8-10 minutes, or until the siu mai are cooked through and the filling is firm and opaque.
⏱️ 10 min