Pork & Shrimp Siu Mai (豬肉燒賣)
Pork & Shrimp Siu Mai (豬肉燒賣)
Ingredients
For the Filling
- 4 dried shiitake mushrooms, rehydrated and finely chopped
- 1 pound shrimp, peeled, deveined, half minced, half roughly chopped
- 1 pound minced pork, fatty
For the Marinade
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon chicken powder
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 2 tablespoons mushroom water, reserved from rehydrating shiitake mushrooms
- 1 teaspoon sesame oil
For Assembly and Serving
- 40 square wonton wrappers
- 1/4 cup carrot, finely minced
- as needed chili oil, for dipping
- as needed soy sauce, for dipping
Instructions
- 1
Rehydrate the dried shiitake mushrooms by soaking them in hot water for at least 30 minutes, or until soft. Reserve 2 tablespoons of the mushroom water. Once rehydrated, finely chop the mushrooms.
⏱️ 30 min
- 2
Prepare the shrimp: peel and devein them. Finely mince half of the shrimp and roughly chop the other half to create varying textures in the filling.
⏱️ 10 min
- 3
In a large mixing bowl, combine the minced pork, the prepared shrimp (both minced and chopped), and the finely chopped shiitake mushrooms.
⏱️ 5 min
- 4
Add all the marinade ingredients to the bowl: oyster sauce, light soy sauce, Shaoxing wine, chicken powder, cornstarch, granulated sugar, white pepper, reserved mushroom water, and sesame oil.
⏱️ 2 min
- 5
Mix the filling ingredients thoroughly with a spoon or your hands until the mixture becomes sticky and well combined. This ensures the siu mai will hold its shape.
⏱️ 5 min
- 6
Prepare the wonton wrappers: take a stack of square wonton wrappers and use a rolling pin to flatten them slightly. Then, using a knife, trim the corners of the stacked wrappers to create a more rounded or octagonal shape. This helps achieve the traditional siu mai look.
⏱️ 5 min
- 7
To wrap the siu mai, hold a prepared wonton wrapper in one hand, forming a 'C' shape with your fingers to create a cup-like cavity. Place about 1 tablespoon of the filling into the center of the wrapper. Use a small spoon to gently press the filling down and compact it, allowing the wrapper to gather around the filling. You can rest the wrapped dumpling on your ring finger and gently press and rotate the filling with the spoon to ensure the bottom stays flat and the siu mai is compact.
⏱️ 15 min
- 8
After wrapping each siu mai, top the exposed filling with a small amount of finely minced carrot for garnish.
⏱️ 3 min
- 9
Prepare your steamer: pour water into a pan or wok and place a bamboo steamer on top. Line the bottom of the bamboo steamer with a piece of perforated parchment paper (or regular parchment paper with small holes poked in it) to prevent sticking.
⏱️ 2 min
- 10
Carefully arrange the wrapped siu mai in the lined bamboo steamer, ensuring there is some space between each piece for even cooking. Bring the water in the pan to a rolling boil.
⏱️ 3 min
- 11
Steam the siu mai on high heat for 8 to 10 minutes, or until the pork is cooked through and the wrappers are translucent.
⏱️ 10 min
- 12
Once steamed, carefully remove the siu mai from the steamer. Serve immediately with chili oil and soy sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Pork & Shrimp Siu Mai (豬肉燒賣)
For the Filling
- 4 dried shiitake mushrooms, rehydrated and finely chopped
- 1 pound shrimp, peeled, deveined, half minced, half roughly chopped
- 1 pound minced pork, fatty
For the Marinade
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon chicken powder
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 2 tablespoons mushroom water, reserved from rehydrating shiitake mushrooms
- 1 teaspoon sesame oil
For Assembly and Serving
- 40 square wonton wrappers
- 1/4 cup carrot, finely minced
- as needed chili oil, for dipping
- as needed soy sauce, for dipping
Instructions
- 1
Rehydrate the dried shiitake mushrooms by soaking them in hot water for at least 30 minutes, or until soft. Reserve 2 tablespoons of the mushroom water. Once rehydrated, finely chop the mushrooms.
⏱️ 30 min - 2
Prepare the shrimp: peel and devein them. Finely mince half of the shrimp and roughly chop the other half to create varying textures in the filling.
⏱️ 10 min - 3
In a large mixing bowl, combine the minced pork, the prepared shrimp (both minced and chopped), and the finely chopped shiitake mushrooms.
⏱️ 5 min - 4
Add all the marinade ingredients to the bowl: oyster sauce, light soy sauce, Shaoxing wine, chicken powder, cornstarch, granulated sugar, white pepper, reserved mushroom water, and sesame oil.
⏱️ 2 min - 5
Mix the filling ingredients thoroughly with a spoon or your hands until the mixture becomes sticky and well combined. This ensures the siu mai will hold its shape.
⏱️ 5 min - 6
Prepare the wonton wrappers: take a stack of square wonton wrappers and use a rolling pin to flatten them slightly. Then, using a knife, trim the corners of the stacked wrappers to create a more rounded or octagonal shape. This helps achieve the traditional siu mai look.
⏱️ 5 min - 7
To wrap the siu mai, hold a prepared wonton wrapper in one hand, forming a 'C' shape with your fingers to create a cup-like cavity. Place about 1 tablespoon of the filling into the center of the wrapper. Use a small spoon to gently press the filling down and compact it, allowing the wrapper to gather around the filling. You can rest the wrapped dumpling on your ring finger and gently press and rotate the filling with the spoon to ensure the bottom stays flat and the siu mai is compact.
⏱️ 15 min - 8
After wrapping each siu mai, top the exposed filling with a small amount of finely minced carrot for garnish.
⏱️ 3 min - 9
Prepare your steamer: pour water into a pan or wok and place a bamboo steamer on top. Line the bottom of the bamboo steamer with a piece of perforated parchment paper (or regular parchment paper with small holes poked in it) to prevent sticking.
⏱️ 2 min - 10
Carefully arrange the wrapped siu mai in the lined bamboo steamer, ensuring there is some space between each piece for even cooking. Bring the water in the pan to a rolling boil.
⏱️ 3 min - 11
Steam the siu mai on high heat for 8 to 10 minutes, or until the pork is cooked through and the wrappers are translucent.
⏱️ 10 min - 12
Once steamed, carefully remove the siu mai from the steamer. Serve immediately with chili oil and soy sauce for dipping.