Shrimp Siu Mai

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5 from 1 vote

Cantonese style siu mai is filled with minced pork and shrimp

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizer, Main Course

Cuisine: Chinese

Servings: people

Calories: 280kcal

Author: Dana

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
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