Shrimp Siu Mai

Bamboo steamer with freshly steamed siu mai dumplings.

5 from 1 vote

You need to make your own Siu Mai with Pork and Shrimp (燒賣) if you love Chinese dim sum. The pork and shrimp filling is juicy and tender wrapped in a thin wonton wrapper.

Prep Time1

Cook Time15

Total Time1 30

Course: Appetizer, Main Course

Cuisine: Chinese

Servings: dumplings

Calories: 280kcal

Author: Dana Rao

Ingredients

Filling

1 pound ground pork or hand minced pork
1 tablespoon ginger
1 egg
1 tablespoon soy sauce
½ teaspoon salt
½ tablespoon oyster sauce
1 tablespoon neutral oil avocado or vegetable
1½ tablespoon corn starch
½ teaspoon chicken bouillon
2 tablespoon water
1 teaspoon sesame oil
¼ pound shrimp cut & de-veined, cut in small pieces

Siu Mai Assembly

1 packet wonton wrappers (20 dumpling wrappers)
tobiko or finely minced carrots (optional) for garnish

Instructions

Peel and de-vein the shrimp. Chop shrimp in 1 inch pieces.
To make the pork filling, mix together ground pork, chopped shrimp, minced ginger, 1 egg, soy sauce, salt, oyster sauce, neutral oil, corn starch, sesame oil and chicken bouillon.
Mix your filling at least 50 times in one direction. Slowly incorporate the water.
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 of the pork filling in the center. Place the siu mai on a flat surface and make it stand tall.
You can also make a 'C' with your hand and place the siu mai in the center. Scrunch the sides and make sure it stands tall.
Sprinkle some flour on a plate or tray. Place the wrapped siu mai on the surface and make sure they're not touching.
Place 4-6 siu mai on a plate (don't let them touch) with lettuce or parchment lining the plate.
Then, place a wire rack in a pot of water. Put the plate on top of the wire rack and steam on medium high heat for 12-15 minutes. Eat them while hot and freeze the rest until you want to eat them again.

Video

@cookwithdana
Anyone missing dim sum (yum cha) during this pandemic 🙋🏻‍♀️ #comfortfood #homecooked #dimsum #chinesefood #dumplings #shrimp #cantonese
♬ Love Scenario - Smyang Piano

Notes

Expert Tips

Use at least 20% pork fat and 80% pork meat to ensure your dumplings are juicy. The pork fat adds juiciness! My dad even purposely chops more pork fat to add in the filling.
Mix your filling at least 50 times in one direction to ensure myosin development. This will ensure a tender filling.
If you can't eat all your siu mai at once like me, freeze them. See freezing instructions in the paragraph above.
Add some wood ear mushroom in the siu mai for some texture to the siu mai!

Nutrition