30-Min Shrimp & Pork Siu Mai
These Shrimp & Pork Siu Mai are juicy, bouncy, and packed with savory flavor, just like your favorite dim sum restaurant.
Ingredients
For the filling
- ½ pound ground pork
- Pinch of salt
- ½ pound shrimp, deveined and roughly chopped
- Pinch of white pepper
- Pinch of sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 shiitake mushrooms, minced
- 1 stalk scallions, minced
- ½ teaspoon ginger, grated
For the siu mai
- 12 sheets Hong Kong-style dumpling wrappers
- 2 tablespoons carrots, minced, for garnish
Instructions
- To make the filling: In a large mixing bowl, add the ground pork and salt. Mix well until the pork becomes slightly sticky. Add the shrimp, white pepper, sugar, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and cornstarch. Mix until smooth and sticky. Lift the filling and throw it firmly back into the bowl a few times. Add the shiitake mushrooms, scallions, and ginger, then mix until evenly combined.
- To wrap the siu mai: Place a Hong Kong-style dumpling wrapper in the palm of your hand and add about 1 tablespoon of filling to the center. Bring the wrapper up around the filling while gently pressing the filling down, leaving the top open. Top with the minced carrots. Repeat with the remaining ingredients.
- To steam the siu mai: Line a bamboo steamer with parchment paper and arrange the siu mai inside, leaving a little space between each one. Bring a pot of water to a boil over high heat. Place the steamer over the pot, cover, and steam for about 10 minutes, or until completely cooked through.
- To serve: Serve immediately with soy sauce, chili oil, or your favorite dumpling dipping sauce.
Video
Notes
- Mix the pork and salt first: This helps the pork become sticky and contributes to the cohesive, springy texture of the filling.
- Keep some texture in the shrimp: Roughly chopping the shrimp gives the siu mai a juicy, satisfying bite.
- Work the filling well: Throwing the filling firmly back into the bowl a few times helps create that bouncy dim sum-style texture.
- Don't worry about perfect shapes: Siu mai is one of the easiest dumplings to wrap. Simply bring the wrapper around the filling and leave the top open.
- Wrapper options: If your wrappers are square, trim off the corners for a rounder shape or simply use them as they are.
- Cornstarch substitutes: If you don't have cornstarch, use the same amount of potato starch or sweet potato starch.
- Freeze before steaming: Arrange assembled siu mai in a single layer and freeze until firm, then transfer to an airtight freezer-safe container or bag. Steam directly from frozen, adding a few extra minutes as needed.