Crab Roe Siu Mai 蟹皇燒賣

An opulent siu mai topped with vibrant orange crab roe, combining the rich flavors of seasoned ground pork, succulent shrimp, and the brininess of crab roe for a truly luxurious dim sum experience.

Nutrition (per serving)

Ingredients

• 250g ground pork (preferably 70% lean, 30% fat)
• 100g fresh shrimp, peeled and deveined
• 2 dried shiitake mushrooms, rehydrated and finely diced
• 50g water chestnuts, finely diced
• 1 tbsp potato starch
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper powder
• 2 tbsp crab roe for topping
• 25-30 sheets yellow siu mai wrappers

Steps

1. Coarsely chop the fresh shrimp and pat dry. Dice the rehydrated shiitake mushrooms and water chestnuts finely.
2. In a large bowl, combine the ground pork, chopped shrimp, diced shiitake mushrooms, diced water chestnuts, potato starch, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper powder. Mix well in one direction until the mixture is sticky and well combined.
3. Place a small amount of filling in the center of each siu mai wrapper. Gently cup the wrapper around the filling, leaving the top open. Lightly press the bottom to flatten and shape.
4. Garnish the top of each siu mai with a small amount of crab roe.
5. Arrange the siu mai in a steamer basket lined with parchment paper, ensuring they don't touch each other. Steam over high heat for 10-12 minutes, or until cooked through.
6. Serve the Crab Roe Siu Mai hot with chili oil or soy sauce.

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