Pork and Shrimp Siu Mai (Dim Sum Dumplings)
Ingredients
- • 250 g ground pork
- • 150 g raw shrimp, peeled and deveined
- • 50 g shiitake mushrooms, finely diced
- • 60 g water chestnuts, finely diced
- • 30 g green onions, finely chopped
- • 15 g fresh ginger, minced
- • 2 cloves garlic, minced
- • 30 ml soy sauce
- • 10 ml sesame oil
- • 15 g cornstarch
- • 1 item egg white
- • 24 item wonton wrappers (round)
- • 30 g carrot, finely diced (for garnish)
- • 1 sprinkle salt to taste
- • 1 sprinkle white pepper to taste
Instructions
- 1
Roughly chop half the shrimp and finely mince the other half. This creates texture variation in the filling.
- 2
In a large bowl, combine ground pork, all the shrimp, mushrooms, water chestnuts, green onions, ginger, and garlic.
- 3
Add soy sauce, sesame oil, cornstarch, egg white, and season with salt and white pepper. Mix thoroughly in one direction for 2-3 minutes until the mixture becomes sticky and well-combined.
- 4
Place a wonton wrapper in your palm. Add about 1 tablespoon of filling in the center.
- 5
Gather the wrapper edges around the filling, leaving the top open. Gently squeeze the middle to create a waist, keeping the dumpling open at the top.
- 6
Tap the bottom on a flat surface to flatten it so the dumpling can stand upright. Top each dumpling with a small piece of diced carrot.
- 7
Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings about 1 inch apart.
- 8
Steam over boiling water for 12-15 minutes until the filling is cooked through and wrappers are translucent.
- 9
Serve immediately with soy sauce, chili oil, or your favorite dim sum dipping sauce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These delicate siu mai are my go-to dim sum for impressing guests - the combination of pork and shrimp creates an incredibly juicy filling that's worth every minute of prep. Don't worry about perfect pleating; even rustic-looking dumplings taste amazing when steamed fresh!"
