Cantonese-Style Pork and Shrimp Dumplings (Siu Mai)

1. Soak Shiitake Mushrooms

Start by soaking the shiitake mushrooms in half a cup of hot water. Let them sit for about two hours or overnight if you have the time. Once they are fully rehydrated and plump, squeeze out the excess water, trim the stems, and finely chop the mushrooms until you have about a quarter cup.

2. Prepare Shrimp

Toss the shrimp with one teaspoon of sugar, an eighth teaspoon of baking soda, and two tablespoons of water. Let this mixture sit for 15 minutes. Afterwards, rinse the shrimp under running water using a colander to ensure they are clean and free of any remaining baking soda.

3. Prepare Pork Mixture

In a large bowl or stand mixer, combine the ground pork with one tablespoon of sugar, one tablespoon of cornstarch, one tablespoon of Shaoxing wine, one teaspoon of fine sea salt, and a quarter teaspoon of white pepper powder. Mix these ingredients on medium-low speed for about five minutes, or 10 to 15 minutes if mixing by hand, until the mixture becomes sticky and starts to cling to the sides of the bowl.

4. Add Shrimp to Pork Mixture

Add the prepared shrimp to the pork mixture and beat on low speed for two minutes, then increase to medium speed for another two minutes. If you’re mixing by hand, this will take about 10 minutes. The shrimp should be well-integrated into the pork mixture.

5. Incorporate Mushrooms and Oils

Incorporate the chopped mushrooms, one tablespoon of neutral oil, one tablespoon of oyster sauce, and half a teaspoon of toasted sesame oil into the mixture. Continue mixing on medium speed for one minute, or 2 to 3 minutes by hand, until everything is well combined.

6. Prepare Steamer

Prepare your bamboo steamer by lining it with parchment paper, cheesecloth, or cabbage leaves to prevent the dumplings from sticking.

7. Assemble Siu Mai

To assemble the siu mai, take a dumpling wrapper and place a small amount of filling in the center. Form the wrapper into an open-topped pocket by gently pleating the edges around the filling, then flatten the top. This ensures even cooking and gives the siu mai their distinctive shape. Repeat this process until all the filling and wrappers are used.

8. Arrange and Steam Siu Mai

Arrange the assembled siu mai in the lined steamer basket, making sure to leave about an inch of space between each dumpling. Top each siu mai with a small amount of finely minced carrot for a pop of color.

9. Steam Siu Mai

Fill a wok with water and bring it to a simmer. Place the bamboo steamer in the wok and steam the siu mai over medium heat for about nine minutes. The gentle steaming will cook the dumplings evenly, leaving them plump and firm.

10. Serve

Serve the siu mai immediately while they are hot and fresh. Enjoy your handmade Cantonese-style pork and shrimp dumplings!