Steamed Pork and Shrimp Dumplings (Siu Mai) 乾蒸燒賣

A classic Cantonese dim sum staple, these open-faced dumplings are generously filled with a savory mixture of seasoned pork and shrimp, often topped with fish roe.

Nutrition (per serving)

Ingredients

• 200g ground pork (fatty cut preferred)
• 100g fresh shrimp, peeled, deveined, and chopped
• 30g dried shiitake mushrooms, rehydrated and finely diced
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp salt
• 24 round wonton wrappers (or special siu mai wrappers)
• 2 tbsp fish roe (or finely diced carrot) for garnish

Steps

1. In a large bowl, combine ground pork, chopped shrimp, diced shiitake mushrooms, cornstarch, soy sauce, sesame oil, sugar, white pepper, and salt. Mix vigorously in one direction for several minutes until the mixture is cohesive and slightly sticky.
2. Take a wonton wrapper and place about 1 tablespoon of the filling in the center. Gently cup the wrapper around the filling, leaving the top open. Use your thumb and index finger to pleat the sides, forming a small 'basket' shape.
3. Garnish the top of each siu mai with a small amount of fish roe.
4. Arrange the siu mai in a steamer basket lined with parchment paper or greased surface, ensuring they do not touch each other. Steam over high heat for 10-12 minutes, or until the pork is cooked through and the wrappers are translucent.
5. Serve hot immediately with chili oil or soy sauce.

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