Dim Sum Siu Mai (Pork & Shrimp Dumplings)
Servings:
4-6
Prep Time:
40 minutes
Cook Time:
12 minutes
Difficulty:
Medium
Ingredients
- 1 lb (450g) Fatty ground pork
- 8 oz (225g) Shrimp, peeled, deveined, finely chopped
- 3 small (about 0.25 cup) Dried shiitake mushrooms, rehydrated and finely chopped
- 2-4 tsp Sugar
- 0.75-1 tsp Salt
- 0.25-0.5 tsp White pepper
- 1-2 tbsp Cornstarch
- 1-2 tbsp Shaoxing wine (Chinese cooking wine)
- 1-2 tsp Light soy sauce
- 1-2 tbsp Oyster sauce
- 0.5-2 tsp Sesame oil
- 1 tbsp Neutral oil (optional for richness)
- 0.5 tbsp Minced ginger
- 0.5 tbsp Minced scallion
- 24 whole Hong Kong-style thin round dumpling/wonton wrappers
- 2 tbsp Finely minced carrot or fish roe (tobiko) for garnish
- to taste tbsp Chili oil or chili garlic sauce for serving
Instructions
- In large mixing bowl, combine 450g ground pork, 225g finely chopped shrimp, and 0.25 cup finely chopped rehydrated shiitake mushrooms.
- Add 2-4 tsp sugar, 0.75-1 tsp salt, 0.25-0.5 tsp white pepper, 1-2 tbsp cornstarch, 1-2 tbsp Shaoxing wine, 1-2 tsp light soy sauce, 1-2 tbsp oyster sauce, 0.5-2 tsp sesame oil, and 1 tbsp neutral oil (optional).
- Add 0.5 tbsp minced ginger and 0.5 tbsp minced scallion to mixture.
- Mix all filling ingredients together using hand or spoon until sticky and paste-like. This helps filling bind well.
- Lay out one wonton wrapper on clean surface. Place about 1 tbsp filling in center, slightly above middle.
- Wet edges of wrapper with water using finger or brush.
- Bring top corners of wrapper down and fold to sides, leaving top of dumpling open (gathers at sides will look like open purse).
- Gently press and shape filling at opening to make it compact and level.
- Repeat with remaining wrappers and filling.
- Top each dumpling with 0.5 tsp finely minced carrot or small pinch of fish roe for garnish.
- Line steamer basket with parchment paper or lightly oil grates. Arrange dumplings in single layer without touching.
- Bring water in steamer pot to boil. Place basket over boiling water and steam 8-10 minutes until filling is cooked through (meat will turn opaque when pressed).
- Serve hot with chili oil, chili garlic sauce, or light soy sauce for dipping.