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 the taste is so much better than the ones you get at a dim sum restaurant!
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, ½ tablespoonsof ginger, 1 egg, 1 tablespoon soy sauce, ½ teaspoon salt, ½ tablespoon oyster sauce, 1 tablespoons oil, 1 tablespoon corn starch, and ½ 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 ¼ 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!
Want to try more delicious dumpling recipes?
- shrimp and pork wontons – delicious juicy wontons filled with pork and shrimp are served with a spicy sauce. This recipe was inspired by Din Tai Fung’s famous wontons ◡̈
- shrimp wonton soup – shrimp filled wontons cooked in a delicious chicken broth and chewy egg noodles
Shrimp Siu Mai
Cantonese style siu mai is filled with minced pork and shrimp
Ingredients
- 1 pound ground pork
- ½ tablespoon ginger
- 1 egg
- 1 tablespoons soy sauce
- ½ teaspoon salt
- ½ tablespoon oyster sauce
- 1 tablespoons neutral oil vegetable or canola oil
- 1 tablespoons corn starch
- ½ teaspoon chicken bouillon
- 2 tablespoon water
- 1 teaspoon sesame oil
- ¼ pound shrimp cut & de-veined, cut in small pieces
- 1 tbs pork belly fat, minced optional
- 1 packets wonton wrappers
Instructions
- To make the pork filling, mix together 1 pound ground pork, ½ tablespoon of ginger, 1 egg, 1 tablespoons soy sauce, ½ teaspoon salt, ½ tablespoon oyster sauce, 1 tablespoons oil, 1 tablespoons corn starch, and ½ teaspoon chicken bouillon. Mix in clockwise direction only to help with myosin development. This helps keep the pork tender (says my dad).1 pound ground pork, ½ tablespoon ginger, 1 egg, 1 tablespoons soy sauce, ½ teaspoon salt, ½ tablespoon oyster sauce, 1 tablespoons neutral oil, 1 tablespoons corn starch, ½ teaspoon chicken bouillon, 2 tablespoon water, 1 teaspoon sesame oil
- After pork mixture is stirred well, add ¼ pound shrimp. If you have large shrimp, cut in small pieces.¼ pound shrimp
- 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.1 tbs pork belly fat, minced
- Then, add 2 tablespoons water and 1 teaspoon sesame oil and make sure the pork mixture is mixed well.2 tablespoon water, 1 teaspoon sesame oil
- 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 tablespoon (and a little more, depending on size of the wonton wrapper) of the pork filling in the center and scrunch the edges.1 packets wonton wrappers
- 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
♬ Love Scenario – Smyang Piano
Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊
Cook With Dana is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce more cooking content at no cost to you. Thank you for supporting Cook With Dana!
Leave a Reply