Pork & Shrimp Siu Mai (Steamed Chinese Dumplings)
Homemade siu mai is my new fave snack. This is incredibly easy to make, it’s ridiculous. I often make it over my 1-hour lunches, for me, it only takes 20-25 minutes to make from start to finish! Here’s a video of how easy-peasy it is.
Equipment
- Steamer (see Note 4)
Ingredients
Siu Mai Filling
- 200 g shrimp minced
- 200 g pork mince 50/50 of extra fatty & medium (see Note 1)
- 1/2 cup bamboo shoots diced (optional)
- 1 tsp corn starch
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp vegetable oil
Siu Mai Wrap
- 1 package egg wonton wrappers (see Note 2)
- 1 tbsp fish eggs optional (see Note 3)
Instructions
- Mix all siu mai filling ingredients well: shrimp, pork mince, corn starch, white pepper, sugar, soy sauce, sesame oil and vegetable oil.200 g shrimp, 200 g pork mince, 1 tsp corn starch, 1 tsp white pepper, 1 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp vegetable oil
- Form a “o” shape with your thumb and middle finger. Lay one wrapper flat ontop of the “o”. With your free hand, scoop 2 tablespoons of filling into a wrapper with a spoon into the “o”, and pat down with the back of the spoon until flat. Place siu mai onto a plate, and set aside.1 package egg wonton wrappers
- To your finished siu mai, scoop a small amount of fish eggs, if using.1 tbsp fish eggs
- Arrange siu mai onto your steamer (see Note 4) and steam for 8 minutes. Enjoy!
Notes
Note 1: Buy your pork mince from a Chinese butcher. Trust me, they make it the fattiest – and fatty pork mince is essential to a good, juicy sui mai (I’m serious!) – otherwise, skip this recipe. Within the Pork mince, use at least 50% extra fatty pork, the more the juicier!
Note 2: The wrappers must be egg-based, specific for wontons. There are so many varieties of wrappers, don’t mistaken it with spring roll or flour-based ones!
Note 3: Tobiko (aka fish eggs) is a must for that pop of color, and it adds a light briny salt flavour. I always keep a packet in my freezer and scoop it as I need it. No need to microwave – just place it directly onto the siu mai, and steam!
Note 4: For equipment, if you don’t have a steamer, you can makeshift one with dishware at home (a small saucer, and a plate on top, make sure it’s heat resistant). The steamer I’m using is from Our Place, which is specifically sized for their pots & pans, and 2x the capacity of a standard dim sum steamer (win!!!!).