Pork and Shrimp Siu Mai

Name: Pork and Shrimp Siu Mai
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 24 round dumpling wrappers (gyoza wrappers); 12 oz ground pork; 6 oz raw shrimp, peeled, deveined, chopped; 1/2 cup napa cabbage, finely chopped; 4 dried shiitake mushrooms, soaked, finely chopped; 1 tsp fresh ginger, grated; 4 scallions, finely chopped; 1 tbsp soy sauce; 2 tsp toasted sesame oil; 2 tsp cornstarch; 1/4 tsp ground white pepper; 1/2 tsp granulated sugar; 1/4 cup tobiko or frozen peas (for garnish, optional); 3 tbsp soy sauce or chili oil (for serving)

Open-topped steamed dumplings filled with a savory mixture of ground pork and chopped shrimp, seasoned with ginger and sesame oil. A dim sum classic that is easier to make at home than it looks.

60 minMediumServes 4210 cal/serving

ChineseAppetizerStovetopStandardHigh ProteinLow Carb

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Ingredients

24 round dumpling wrappers (gyoza wrappers)
12 oz ground pork
6 oz raw shrimp, peeled, deveined, chopped
1/2 cup napa cabbage, finely chopped
4 dried shiitake mushrooms, soaked, finely chopped
1 tsp fresh ginger, grated
4 scallions, finely chopped
1 tbsp soy sauce
2 tsp toasted sesame oil
2 tsp cornstarch
1/4 tsp ground white pepper
1/2 tsp granulated sugar
1/4 cup tobiko or frozen peas (for garnish, optional)
3 tbsp soy sauce or chili oil (for serving)

Instructions

1

Salt the 1/2 cup finely chopped napa cabbage lightly, toss, and let sit for 5 minutes. Squeeze out as much liquid as possible with your hands.
2

In a large bowl, combine 12 oz ground pork, 6 oz peeled, deveined, chopped raw shrimp, squeezed cabbage, 4 soaked, finely chopped dried shiitake mushrooms, 1 tsp grated fresh ginger, 4 finely chopped scallions, 1 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tsp cornstarch, 1/4 tsp ground white pepper, and 1/2 tsp granulated sugar. Mix vigorously in one direction for about 2 minutes until the mixture becomes slightly sticky and cohesive.
3

Hold a round dumpling wrappers (gyoza wrappers) in your non-dominant hand and cup it slightly. Place about 1 tablespoon of filling in the center. Using your thumb and forefinger, gather the wrapper around the filling, creating small pleats. Squeeze the middle gently to form a waist, leaving the top of the filling exposed. Tap the bottom flat so the dumpling stands upright. Repeat with remaining 24 round dumpling wrappers (gyoza wrappers) and filling.
4

Line a steamer basket with parchment paper. Arrange the siu mai in the steamer, leaving space between each one. Top each with a small amount of 1/4 cup tobiko or frozen peas (for garnish, optional) if using.
5

Fill a wok or large pot with 2 inches of water and bring to a rolling boil. Place the steamer over the boiling water. Steam over high heat for 8 to 10 minutes until the pork filling is cooked through and no longer pink. The internal temperature of the filling should reach 160°F (71°C).
6

Serve immediately with 3 tbsp soy sauce or chili oil (for serving) on the side.

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Questions

Why salt and drain the vegetables in Pork and Shrimp Siu Mai?

Step 1 reads: "Salt the 1/2 cup finely chopped napa cabbage lightly, toss, and let sit for 5 minutes." Salt pulls water out. Doing it at step 1 means that water ends up in the colander rather than in the finished dish.

What equipment do I need for Pork and Shrimp Siu Mai?

Beyond a knife and a board, the method uses a wok (step 5), a steamer basket (step 4) and parchment paper (step 4). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Can I use ground chicken or turkey instead of ground pork in Pork and Shrimp Siu Mai?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Pork and Shrimp Siu Mai uses 12 oz ground pork.

Is Pork and Shrimp Siu Mai low-carb?

A serving of Pork and Shrimp Siu Mai carries 10 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Does Pork and Shrimp Siu Mai contain shellfish?

Yes: 6 oz raw shrimp, peeled, deveined, chopped. The full allergen list for this entry is gluten, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Pork and Shrimp Siu Mai?

Refrigerate what is left of Pork and Shrimp Siu Mai within two hours and eat it within three days. Reheat gently on the stovetop.

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