📝 About This Recipe
Experience the ultimate expression of Chifa culture with these succulent, Peruvian-style Siu Mai. Unlike the traditional Cantonese version, these dumplings feature a unique blend of pork and shrimp seasoned with ginger, sesame, and a touch of local flair, resulting in a heartier, more robust bite. Served in every 'Chifa' across Peru, they are the quintessential bridge between Eastern technique and Andean soul.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (high fat content, such as pork shoulder, for juiciness)
- 1/2 lb Raw Shrimp (peeled, deveined, and roughly chopped into small chunks)
- 2 oz Pork Fat (Back Fat) (finely minced (the secret to Chifa succulence))
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 2 cloves Garlic (minced into a paste)
- 3 pieces Scallions (white and light green parts only, finely chopped)
- 2 tablespoons Cornstarch (acts as a binder)
- 1.5 tablespoons Light Soy Sauce (Sillao)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 1 teaspoon Granulated Sugar (to balance the salt)
- 1/2 teaspoon White Pepper (finely ground)
- 1 Egg White (large, at room temperature)
Assembly and Garnish
- 24-30 pieces Wonton Wrappers (round or square (trimmed into circles))
- 1 small Carrot (finely minced for the top garnish)
Chifa Dipping Sauce
- 1/4 cup Light Soy Sauce
- 1 tablespoon Lime Juice (freshly squeezed (the Peruvian touch))
- 1 tablespoon Salsa de Tamarindo (sweet and sour tamarind sauce)
- 1 teaspoon Chili Oil or Rocoto Paste (for a spicy kick)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the ground pork and the finely minced pork fat. Using your hand or a wooden spoon, stir vigorously in one direction for 2-3 minutes until the meat becomes tacky and paste-like.
-
2
Add the chopped shrimp to the pork mixture. The shrimp should be chunky to provide a nice textural contrast to the smooth pork.
-
3
Incorporate the ginger, garlic, scallions, soy sauce, sesame oil, sugar, and white pepper. Mix well to ensure the aromatics are evenly distributed.
-
4
Add the egg white and cornstarch. Continue stirring in one direction for another 2 minutes. This 'slapping' or vigorous mixing technique is crucial for achieving the bouncy 'QQ' texture characteristic of great Siu Mai.
-
5
Cover the filling and refrigerate for at least 30 minutes. This allows the flavors to marry and makes the filling easier to handle during assembly.
-
6
Prepare your steamer. If using a bamboo steamer, line it with perforated parchment paper or lightly greased cabbage leaves to prevent sticking.
-
7
To assemble, place a wonton wrapper in the palm of your hand. Scoop about 1.5 tablespoons of filling into the center.
-
8
Gently squeeze your hand to form a 'waist' around the filling, allowing the wrapper to pleat naturally around the sides. The top should remain open.
-
9
Use a butter knife or the back of a spoon to smooth the top of the filling and press it down firmly so the dumpling can stand upright.
-
10
Place a tiny pinch of minced carrot in the center of the exposed filling for that classic Siu Mai look.
-
11
Arrange the dumplings in the steamer, leaving about half an inch of space between them as they will expand slightly.
-
12
Bring water to a rolling boil in a wok or pot. Place the steamer over the water, cover, and steam on high heat for 10-12 minutes until the pork is cooked through and the wrappers are translucent.
-
13
While the dumplings steam, whisk together the soy sauce, lime juice, tamarind sauce, and chili oil in a small bowl to create the dipping sauce.
-
14
Remove the steamer from the heat and let the Siu Mai rest for 2 minutes before serving. This prevents the wrappers from tearing.
💡 Chef's Tips
Always mix the filling in one single direction to develop the proteins; this creates the signature snappy texture. Do not over-process the shrimp into a paste; having small chunks provides a much better mouthfeel. If you can't find round wrappers, use a circular cookie cutter to trim square wonton skins to prevent excess dough at the top. Ensure your steamer water is already boiling before placing the dumplings over it to ensure even cooking. For an extra authentic Chifa touch, add a teaspoon of oyster sauce to the filling for deeper umami.
🍽️ Serving Suggestions
Serve hot in the bamboo steamer for a beautiful table presentation. Pair with a cold glass of Inca Kola, the classic Peruvian bubblegum-flavored soda that cuts through the richness. Accompany with 'Arroz Chaufa' (Peruvian Fried Rice) for a complete Chifa feast. Provide extra 'Salsa de Tamarindo' on the side for those who prefer a sweeter profile. Offer a side of pickled daikon and carrots (Encurtido) to cleanse the palate between bites.