Honey BBQ Pork Siu Mai Deluxe 蜜汁燒賣皇
A beloved dim sum classic, featuring succulent pork and fresh shrimp filling, wrapped in delicate wonton skin, steamed to perfection, and then brushed with a sweet honey glaze for an extra touch of flavor and shine.
Hong Kong
Pork
Nutrition (per serving)
389kcalCalories
22.5gProtein
32.8gCarbs
19.2gFat
1.2gFiber
685mgSodium
Ingredients
- 300g Pork belly (half lean, half fat), finely diced
- 150g Fresh shrimp, peeled, deveined, roughly chopped
- 50g Water chestnuts, peeled and finely diced
- 2 Dried shiitake mushrooms, rehydrated and finely diced
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 0.5 tsp White pepper powder
- 1 tsp Sugar
- 1 tbsp Cornstarch
- 1 tbsp Shaoxing wine
- 40 Siu Mai wrappers
- 2 tbsp Fish roe (e.g., tobiko or shrimp roe), for garnish
- 2 tbsp Honey
- 1 tsp Hot water
Steps
- Rehydrate and finely dice the dried shiitake mushrooms.
- Finely dice the pork belly.
- Peel, devein, and roughly chop the fresh shrimp.
- Peel and finely dice the water chestnuts.
- In a large bowl, combine the diced pork, chopped shrimp, diced water chestnuts, diced shiitake mushrooms, light soy sauce, oyster sauce, sesame oil, white pepper powder, sugar, cornstarch, and Shaoxing wine. Mix thoroughly until the mixture is well combined and sticky.
- Take one siu mai wrapper and place a spoonful of the filling in the center. Gently pleat the edges upwards around the filling, leaving the top open.
- Top each wrapped siu mai with a small amount of fish roe for garnish.
- Arrange the siu mai in a steamer basket, ensuring they are not touching. Steam over high heat for 10-12 minutes, or until cooked through.
- In a small bowl, mix the honey with hot water until well combined.
- Once the siu mai are steamed, remove them from the steamer and immediately brush generously with the prepared honey glaze. Serve hot.
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