Pork and Shrimp Siu Mai
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.
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.