Steamed Pork and Shrimp Siu Mai
Making these at home is a lesson in patience and texture. The goal is a filling that pulls together into a single, cohesive mass rather than a loose crumble.
Consistency is everything
The pork must be chilled and the shrimp must be chopped, not processed, to maintain their distinct textures. Keep your wrappers covered with a damp towel while you work so they don't dry out.
- Mixing bowl
- Bamboo steamer
- Wok or large skillet
- Small spoon
- Parchment paper
What goes in.
- 8 ozground pork, at least 20% fat
- 6 ozshrimp, peeled, deveined, and roughly chopped
- 1/2 cupshiitake mushrooms, finely diced
- 1 tbspginger, grated
- 1 tbspshaoxing wine
- 1 tsptoasted sesame oil
- 1 tbspcornstarch
- 1 tspsugar
- 20-25round yellow wonton wrappers
Creating the paste
Use a pair of chopsticks or a sturdy spoon to stir the pork and shrimp mixture in one direction for three minutes until it turns pale and tacky; this mechanical action is what creates the springy, dense bite characteristic of good siu mai.
The method.
Prepare the filling
Combine the pork, shrimp, mushrooms, ginger, wine, sesame oil, sugar, and cornstarch in a bowl. Stir vigorously in one direction until the mixture turns pasty and clings to the chopsticks.
Assemble the dumplings
Place a tablespoon of filling in the center of a wrapper. Gather the edges up around the filling, leaving the top open. Gently squeeze the middle to create a 'waist' and tap the bottom on your work surface to flatten it so it stands upright.
Top the dumplings
Press a small piece of carrot or a pea into the center of the exposed filling for color.
Steam
Line your steamer with parchment paper. Place dumplings in the steamer, leaving an inch between them. Steam over boiling water for 8 to 10 minutes until the filling is firm to the touch.
Other turns to take.
Crab Siu Mai
Fold 2 ounces of fresh cooked crab meat into the mixture before filling.
Water Chestnut Crunch
Add 1/4 cup finely diced water chestnuts to the filling for an added textural contrast.
When it doesn't go to plan.
If the filling feels too loose, chill it in the refrigerator for 30 minutes before wrapping; it firms up significantly when cold.
Do not overlap the dumplings in the steamer or they will fuse together.
Serve them immediately with a small dish of soy sauce or chili oil for dipping.
The ones that keep coming up.
Can I use store-bought ground pork?
Yes, but ensure it has enough fat. Lean pork results in a dry, mealy dumpling.
Why did my wrappers dry out?
Once exposed to air, the thin dough stiffens within minutes. Always keep unused wrappers covered with a damp cloth.