Chinese 15 min

Chinese Pork and Shrimp Siu Mai

Name: Chinese Pork and Shrimp Siu Mai
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 oz ground pork; 6 oz raw shrimp, peeled, deveined, and roughly chopped; 2 oz bamboo shoots, minced; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon Shaoxing rice wine; 1 teaspoon sugar; 1/2 teaspoon white pepper; 30 round wonton wrappers or siu mai wrappers; Fish roe or peas for garnish

seafooddairy-freehigh-protein

Ingredientsfor 2

280

Cal

20g

Protein

26g

Carbs

10g

Fat

18 oz ground pork
26 oz raw shrimp, peeled, deveined, and roughly chopped
32 oz bamboo shoots, minced
42 tablespoons soy sauce
51 tablespoon sesame oil
61 tablespoon Shaoxing rice wine
71 teaspoon sugar
81/2 teaspoon white pepper
930 round wonton wrappers or siu mai wrappers
10Fish roe or peas for garnish

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Instructions

1
Combine pork, shrimp, bamboo shoots, soy sauce, sesame oil, Shaoxing wine, sugar, and white pepper. Mix in one direction for 2 minutes until the mixture is sticky and cohesive — this protein development is what holds the dumpling together during steaming.
2
Hold a wonton wrapper in your slightly cupped hand. Place 1.5 teaspoons of filling in the center. Using a butter knife or the back of a spoon, press and spread the filling to reach the edges while gathering the wrapper up the sides in gentle pleats. The top stays open — siu mai are open-faced dumplings.
3
Tap the flat bottom of each dumpling on the work surface to ensure a flat bottom for stable steaming. Top each with a small fish roe ball or a pea for the traditional garnish.
4
Line a bamboo steamer with parchment or cabbage leaves. Arrange dumplings without touching. Steam over vigorously boiling water for 8–9 minutes until the filling is cooked through and slightly springy when pressed.
5
Serve immediately with soy sauce, chili oil, and a drizzle of sesame oil. These are among the most popular dim sum items in Cantonese cuisine.