Shrimp Siu Mai

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Shrimp sui mai (燒賣) also known as a pork and shrimp dumpling 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:

• ground pork or hand-minced pork
• ginger
• egg
• soy sauce
• salt
• oyster sauce
• neutral oil vegetable or canola oil
• corn starch
• chicken bouillon
• water
• sesame oil
• shrimp
• pork belly fat, minced optional
• wonton wrappers

Steps to make the shrimp siu mai:

• Step 1. To make the pork filling, mix together 1 pound ground pork, 1/2 tablespoonsof ginger, 1 egg, 1 tablespoon soy sauce, 1/2 teaspoon salt, 1/2 tablespoon oyster sauce, 1 tablespoons oil, 1 tablespoon corn starch, and 1/2 teaspoon 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 1/4 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 1 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 2 tablespoons water and 1 teaspoon 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.
• Step 8. Place the siu mai on a flat surface and make it stand tall. (reference the video)
• Step 9. 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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