📝 About This Recipe
A cornerstone of Cantonese Yum Cha, Siu Mai are open-faced dumplings known for their vibrant yellow wrappers and succulent, bouncy texture. This recipe combines premium fatty pork with snappy shrimp, seasoned with the 'umami trio' of sesame oil, white pepper, and ginger. Each bite offers a perfect balance of savory richness and delicate seafood sweetness, finished with a classic pop of orange roe.
🥗 Ingredients
The Protein Base
- 1 lb Ground Pork (preferably 70/30 lean-to-fat ratio for succulence)
- 1/2 lb Raw Shrimp (peeled, deveined, and patted very dry)
- 4 pieces Dried Shiitake Mushrooms (soaked in hot water until soft, then finely minced)
The Seasoning
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine
- 2 teaspoons Toasted Sesame Oil
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper Powder
- 2 tablespoons Cornstarch (acts as a binder for the 'bouncy' texture)
- 1 teaspoon Fresh Ginger (grated into a fine paste)
Assembly and Garnish
- 24-30 pieces Wonton Wrappers (round, yellow thin egg wrappers)
- 2 tablespoons Carrot or Tobiko (finely minced carrot or flying fish roe for the top)
- 4 leaves Napa Cabbage or Parchment Paper (to line the steamer basket)
👨🍳 Instructions
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1
Prepare the shrimp by roughly chopping half of them into 1/4-inch chunks and mashing the other half with the side of a knife into a paste. This provides both texture and binding.
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2
In a large chilled mixing bowl, combine the ground pork, all shrimp, and the minced shiitake mushrooms.
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3
Add the soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, grated ginger, and cornstarch to the meat mixture.
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4
Using a pair of chopsticks or a wooden spoon, stir the mixture vigorously in ONE direction for 3-5 minutes. The filling should become pale and develop a sticky, paste-like consistency; this is crucial for the 'shrimp-ball' snap.
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5
Cover the bowl and refrigerate the filling for at least 30 minutes. This allows the flavors to meld and makes the filling easier to handle.
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6
Prepare your steamer by lining it with perforated parchment paper or large napa cabbage leaves to prevent sticking.
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7
To assemble, place a wonton wrapper in the palm of your hand. Scoop about 1.5 tablespoons of filling into the center.
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8
Gently squeeze your hand to form a 'waist' around the dumpling, allowing the wrapper to pleat naturally around the sides while keeping the top open.
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9
Use a butter knife or the back of a spoon to flatten and smooth the top of the filling so it is flush with the top of the wrapper edges.
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10
Tap the bottom of the dumpling on a flat surface so it stands upright. Place a small dot of minced carrot or roe in the center of the exposed filling.
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11
Arrange the dumplings in the steamer basket, leaving about 1 inch of space between them as they will expand slightly.
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12
Bring water to a rolling boil in a wok or pot. Place the steamer over the water, cover tightly, and steam on high heat for 10-12 minutes until the pork is cooked through and the wrappers are translucent.
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13
Remove from heat and let them rest for 2 minutes before serving to allow the juices to set.
💡 Chef's Tips
Don't skip the 'one-way' stirring; this develops the myosin in the meat which creates that signature springy texture. If using square wrappers, use a circular cookie cutter to trim them into rounds for a cleaner look. Ensure your shrimp are bone-dry before processing; excess moisture will make the filling mushy rather than firm. For the best flavor, use dried shiitake mushrooms rather than fresh, as the drying process intensifies their umami profile. You can freeze these raw! Freeze them on a tray first, then bag them. Steam from frozen for 15 minutes.
🍽️ Serving Suggestions
Serve hot with a side of Chinese hot mustard and red rice vinegar for dipping. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the pork. Include these as part of a larger Dim Sum spread alongside Har Gow (shrimp dumplings) and Char Siu Bao. A drizzle of homemade chili oil is highly recommended for those who enjoy a spicy kick. Serve over a bed of steamed baby bok choy for a complete meal.