Shrimp Siu Mai

Sui mai (燒賣) is a classic OG dim sum dish. If you have never tried this juicy dumpling before, it is filled with pork and shrimp. My Cantonese dad taught me how to make this recipe and I think its even better than the ones you get at dim sum. The first time you make this might be a little tough, so make sure you watch the video before. This recipe makes around 50-60 sui mai. Since its such a large serving size, I recommend to freeze the rest if you are not eating them right away. It should last 1 month in the freezer ◡̈

Ingredients you need for your shrimp siu mai:

• 2 lbs ground pork
• 1 1/2 tbs ginger
• 2 eggs
• 2 tbs soy sauce
• 2 tsp salt
• 1 tbs oyster sauce
• 2 tbs neutral oil (vegetable oil)
• 2 tbs corn starch
• 2 tsp chicken bouillon
• 1/4 cup water
• 1/2 tbs sesame oil
• 1/2 lb shrimp (cut in small pieces if you have large shrimp)
• 2 tbs extra pork belly fat (optional), minced
• 1-2 packets of wonton wrappers (make sure they are thin)

Steps to make the shrimp siu mai:

• Step 1. To make the pork filling, mix together 2 pounds ground pork, 1.5 tablespoons of ginger, 2 eggs, 2 tablespoons soy sauce, 2 teaspoons salt, 1 tablespoon oyster sauce, 2 tablespoons oil, 2 tablespoons corn starch, and 2 teaspoons chicken bouillon. Mix in clockwise direction only to help with myosin development. This helps keep the pork tender (says my dad).
• Step 2. After pork mixture is stirred well, add 1/2 pound shrimp. If you have large shrimp, cut in small pieces.
• Step 3. If you have pork belly on hand, mince the fat and add 2 tablespoons of it into the pork filling mixture. This makes the pork super juicy! This is optional though because I understand that not everyone has pork belly fat on hand.
• Step 4. Then, add 1/4 cup water and 1/2 tablespoon sesame oil and make sure the pork mixture is mixed well.
• Step 5. Next, you want to get your wonton wrappers ready. Most of them come in a square shape so you should cut them in circle. If you can find wonton wrappers that are already in circle shape, then you can skip this step. An easy trick is to cut one wonton wrapper in a good circle and lay it on top of a stack of wonton wrappers to get all of them an even size.
• Step 6. To wrap the wonton wrappers, you need a little bit of water in a bowl. Paint the edge of the wonton wrapper with the water. This helps the wrapper stick together.
• Step 7. Add 1 tbs (and a little more, depending on size of the wonton wrapper) of the pork filling in the center and scrunch the edges.
• Place the siu mai on a flat surface and make it stand tall. (reference the video)
• After wrapping all the siu mai, you can steam them! I steamed around 10 siu mai in med-high heat for 12-15 minutes and they’re ready to eat!

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Shrimp Siu Mai

Cantonese style siu mai is filled with minced pork and shrimp

Prep Time1 hr

Cook Time30 mins

Course: Appetizer, Main Course

Keyword: dim sum, siu mai

Ingredients

• 2 pounds ground pork
• 1½ tablespoons ginger
• 2 eggs
• 2 tablespoons soy sauce
• 2 teaspoon salt
• 1 tablespoon oyster sauce
• 2 tablespoons neutral oil vegetable or canola oil
• 2 tablespoons corn starch
• 2 teaspoon chicken bouillon
• ¼ cup water
• ½ tablespoon sesame oil
• ½ pound shrimp cut & de-veined, cut in small pieces
• 2 tbs pork belly fat, minced optional
• 1-2 packets wonton wrappers

Instructions

• To make the pork filling, mix together ground pork, ginger, eggs, soy sauce, salt, oyster sauce, oil, corn starch, and chicken bouillon. Mix in clockwise direction only.
• After pork mixture is stirred well, add shrimp. If you have large shrimp, cut in small pieces.
• If you have pork belly on hand, mince the fat and add into the pork filling mixture. This makes the pork super juicy! This is optional though because I understand that not everyone has pork belly fat on hand.
• Then, add water and sesame oil and make sure the pork mixture is mixed well.
• Next, you want to get your wonton wrappers ready. Most of them come in a square shape so you should cut them in circle. If you can find wonton wrappers that are already in circle shape, then you can skip this step. An easy trick is to cut one wonton wrapper in a good circle and lay it on top of a stack of wonton wrappers to get all of them an even size.
• To wrap the wonton wrappers, you need a little bit of water in a bowl. Paint the edge of the wonton wrapper with the water. This helps the wrapper stick together.
• Add 1 tbs (and a little more, depending on size of the wonton wrapper) of the pork filling in the center and scrunch the edges.
• Place the sui mai on a flat surface and make it stand tall. (reference the video)
• After wrapping all the sui mai, you can steam them! I steamed around 10 sui mai in med-high heat for 12-15 minutes and they're ready to eat!

Video

@cookwithdana

Anyone missing dim sum (yum cha) during this pandemic 🙋🏻‍♀️ #comfortfood #homecooked #dimsum #chinesefood #dumplings #shrimp #cantonese

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