📝 About This Recipe
Transport your kitchen to the heart of a bustling Cantonese teahouse with these iconic open-faced dumplings. Featuring a succulent blend of bouncy shrimp and savory pork encased in a delicate egg pastry, these 'Siu Mai' are a masterclass in texture and umami. Perfectly steamed to preserve their juice and topped with a vibrant pop of orange roe, they represent the pinnacle of traditional Chinese Dim Sum.
🥗 Ingredients
The Protein Base
- 1 lb Ground Pork (at least 20% fat for juiciness)
- 1/2 lb Shrimp (peeled, deveined, and roughly chopped)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and finely minced)
Seasonings and Aromatics
- 1 teaspoon Ginger (freshly grated)
- 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 (ground)
- 2 tablespoons Cornstarch (essential for the 'bouncy' texture)
- 1/2 teaspoon Kosher Salt
The Assembly
- 30 pieces Wonton Wrappers (round or square with corners trimmed)
- 1 small Carrot (finely minced for garnish (or use Tobiko/Masago))
- 4-5 pieces Napa Cabbage Leaves (to line the steamer)
👨🍳 Instructions
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1
Begin by preparing the shrimp: after peeling and deveining, pat them very dry with paper towels. Coarsely chop them into 1/4 inch pieces so you get distinct bites of seafood.
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2
In a large mixing bowl, combine the ground pork, chopped shrimp, and minced shiitake mushrooms.
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3
Add the soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, salt, and grated ginger to the protein mixture.
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4
The Secret Step: Stir the mixture vigorously in one direction (clockwise) for 3-5 minutes. This develops the myosin in the meat, creating that authentic springy 'bite' characteristic of dim sum.
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5
Add the cornstarch to the bowl and continue to stir for another minute until the filling becomes slightly sticky and paste-like.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and makes the filling easier to handle.
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7
If using square wonton wrappers, use a circular cookie cutter or scissors to trim them into rounds to avoid excess dough at the top.
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8
To assemble, place about 1 generous tablespoon of filling in the center of a wrapper. Hold the wrapper in your palm and use your thumb and index finger to form a 'circle' or 'nest' around the filling.
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9
Squeeze the sides gently to pleat the dough around the meat, leaving the top open. Tap the bottom of the dumpling on a flat surface so it stands upright.
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10
Smooth the top of the filling with a butter knife dipped in water, then add a tiny pinch of minced carrot or roe in the center for decoration.
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11
Prepare your steamer by lining it with perforated parchment paper or whole napa cabbage leaves to prevent sticking.
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12
Arrange the Siu Mai in the steamer, leaving about 1/2 inch of space between them as they will expand slightly.
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13
Bring water to a rolling boil in your wok or pot. Place the steamer over the water and steam on high heat for 10-12 minutes until the pork is cooked through and the wrapper is translucent.
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14
Remove the steamer from the heat and let the dumplings rest for 2 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Use fatty pork: Lean pork will result in a dry, tough dumpling; look for 80/20 ground pork. Don't skip the 'one-direction' stirring: This is the traditional technique that gives the filling its signature bouncy texture. Dry your shrimp: Excess moisture on the shrimp will make the filling watery and cause the wrappers to get soggy. Freeze for later: You can freeze these raw on a tray. Once solid, transfer to a bag and steam directly from frozen for 15 minutes. Use a damp towel: Keep your wonton wrappers covered with a damp cloth while working so they don't dry out and crack.
🍽️ Serving Suggestions
Serve with a side of Chinese hot mustard and soy sauce for a classic kick. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the pork. Offer a small dish of chili oil or Lao Gan Ma for those who love heat. Serve as part of a larger dim sum spread alongside Char Siu Bao and Har Gow. Garnish with a few sprigs of fresh cilantro or sliced scallions for extra brightness.