Pork and Shrimp Siu Mai (Dim Sum Dumplings)

Instructions

1. 1

   Roughly chop half the shrimp and finely mince the other half. This creates texture variation in the filling.

2. 2

   In a large bowl, combine ground pork, all the shrimp, mushrooms, water chestnuts, green onions, ginger, and garlic.

3. 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. 4

   Place a wonton wrapper in your palm. Add about 1 tablespoon of filling in the center.

5. 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. 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. 7

   Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings about 1 inch apart.

8. 8

   Steam over boiling water for 12-15 minutes until the filling is cooked through and wrappers are translucent.

9. 9

   Serve immediately with soy sauce, chili oil, or your favorite dim sum dipping sauce.