Steamed Pork Shumai (Siu Mai)
Servings:
2
Prep Time:
20 minutes
Cook Time:
12 minutes
Difficulty:
Medium
Ingredients
- Ground pork: 250g
- Peeled shrimp, finely chopped: 100g
- Shiitake mushrooms, finely diced: 50g
- Water chestnut, finely diced: 2 tbsp
- Bamboo shoot, finely diced: 1 tbsp optional
- Oyster sauce: 1.5 tbsp
- Light soy sauce: ½ tbsp
- Salt: ¼ tsp
- Sugar: ½ tsp
- White pepper: pinch
- Sesame oil: 1 tsp
- Cornstarch: 1 tsp optional
- Hong Kong-style wonton wrappers (yellow): 20-25
- Finely diced carrot or roe: for topping
Instructions
- Mix pork, shrimp, mushroom, water chestnut, bamboo shoot
- Add oyster sauce, soy sauce, salt, sugar, white pepper, sesame oil, cornstarch
- Mix until sticky and cohesive
- Place about ½ tsp filling in center of each wrapper
- Gather edges upward around filling to form open cup, leaving top exposed
- Top each with tiny bit of diced carrot or roe
- Place in bamboo steamer lined with parchment or cabbage
- Steam over boiling water 8-10 minutes until pork cooked through
- Serve hot with soy sauce and chili oil for dipping