📝 About This Recipe
Transport yourself to the bustling tea houses of Guangzhou with these classic open-faced pork and shrimp dumplings. Known for their distinct pleated yellow skins and succulent, bouncy filling, Siu Mai represents the pinnacle of the 'Yam Cha' tradition. This recipe balances savory ground pork with the snap of fresh shrimp and the earthy depth of shiitake mushrooms for a truly authentic dim sum experience at home.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (preferably 70/30 meat-to-fat ratio for juiciness)
- 1/2 lb Shrimp (peeled, deveined, and coarsely chopped)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and finely minced)
- 1/4 cup Water Chestnuts (finely minced for crunch)
- 2 stalks Green Onions (white and light green parts only, finely sliced)
- 1 teaspoon Ginger (freshly grated or minced into a paste)
Seasoning and Binder
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 2 teaspoons Toasted Sesame Oil
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon White Pepper (finely ground)
- 2 tablespoons Cornstarch (essential for the 'bouncy' texture)
- 1 large Egg White (lightly beaten)
Assembly and Garnish
- 24-30 pieces Wonton Wrappers (round yellow wrappers preferred)
- 1 small Carrot (finely minced for the orange dot on top)
- 4-5 leaves Napa Cabbage or Parchment Paper (to line the steamer basket)
👨🍳 Instructions
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1
Prepare the mushrooms by soaking them in hot water for 20 minutes until soft. Squeeze out excess water, remove the woody stems, and mince the caps finely.
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2
In a large mixing bowl, combine the ground pork, chopped shrimp, minced mushrooms, water chestnuts, ginger, and green onions.
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3
Add the soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and egg white to the bowl. Sprinkle the cornstarch evenly over the top.
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4
Mix the filling vigorously in one direction (clockwise or counter-clockwise) for 3-5 minutes. This 'slapping' technique develops the proteins, creating the signature springy texture of authentic dim sum.
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5
If time permits, cover the filling and refrigerate for 30 minutes. This allows the flavors to meld and makes the mixture easier to handle.
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6
If using square wonton wrappers, use a circular cookie cutter to trim them into rounds, or simply trim the corners with scissors.
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7
To assemble, place a wrapper in the palm of your hand. Spoon 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 exposed filling on top, ensuring it is flush with the rim of the wrapper.
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10
Tap the bottom of the dumpling on a flat surface so it stands upright. Place a tiny pinch of minced carrot in the center of the filling for garnish.
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11
Prepare your steamer by lining the bamboo baskets with perforated parchment paper or napa cabbage leaves to prevent sticking.
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12
Arrange the Siu Mai in the steamer, leaving at least half an inch of space between them as they will expand slightly.
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13
Bring water to a rolling boil in a wok or pot. Place the steamer baskets on top, cover, and steam on high heat for 10-12 minutes.
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14
Carefully remove the lid (away from your face) and ensure the internal temperature of the pork has reached 165°F (74°C).
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15
Serve immediately while steaming hot directly from the bamboo basket.
💡 Chef's Tips
Always mix the meat in one direction; this is the secret to the 'Kou Gan' or 'tooth-some' bouncy texture. Do not over-process the shrimp into a paste; keep small chunks for a better mouthfeel. If the wrappers feel dry or won't stick, lightly dampen the edges with a touch of water during assembly. You can substitute the carrot garnish with goji berries or even a small pea for a traditional look. Avoid using lean pork; the fat content is what keeps the dumplings moist during the high-heat steaming process.
🍽️ Serving Suggestions
Serve with a side of Chinese hot mustard and chili oil for a spicy kick. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the pork. Accompany with other dim sum classics like Char Siu Bao (BBQ Pork Buns) or Rice Noodle Rolls. Provide a small dish of black vinegar with ginger slivers for dipping. For a full brunch, serve alongside stir-fried bok choy or a light congee.