Savory Pork and Shrimp Dumplings (Cantonese-Style Siu Mai)

1. Prepare Mushrooms

Start by soaking the dried shiitake mushrooms in ½ cup of hot water for at least 2 hours, or preferably overnight, until they are fully rehydrated and soft. This soaking process will enhance both the flavor and texture of the mushrooms, making them a perfect addition to your dumplings.

2. Prep Shrimp

Next, toss the peeled and deveined shrimp with 1 teaspoon of sugar, ⅛ teaspoon of baking soda, and 2 tablespoons of water. Let this mixture sit for 15 minutes. The baking soda helps improve the texture of the shrimp, making them more tender. After soaking, rinse the shrimp thoroughly under cold water until the water runs clear.

3. Mix Pork

In a medium-sized bowl, combine 1 pound of ground pork with 1 tablespoon of sugar, 1 tablespoon of cornstarch, 1 tablespoon of Shaoxing wine, 1 teaspoon of fine sea salt, and ¼ teaspoon of white pepper powder. If you have a stand mixer, use the paddle attachment to mix on medium-low speed for about 5 minutes. Alternatively, you can mix by hand using chopsticks for about 10-15 minutes until the mixture forms a well-emulsified paste that sticks to the sides of the bowl. This step is crucial as it ensures that the filling is smooth and cohesive, which helps the siu mai hold their shape during steaming.

4. Incorporate Shrimp

Add the prepped shrimp to the pork mixture. If using a stand mixer, mix on low speed for 2 minutes, then increase to medium speed for another 2 minutes. If mixing by hand, stir vigorously for about 10 minutes until the shrimp is well-distributed throughout the pork mixture.

5. Add Mushrooms and Sauces

Finely chop the rehydrated shiitake mushrooms. Add the chopped mushrooms, 1 tablespoon of neutral oil, 1 tablespoon of oyster sauce, and ½ teaspoon of toasted sesame oil to the pork and shrimp mixture. Mix on medium speed for about 1 minute with a stand mixer, or stir by hand for 2-3 minutes, ensuring all the ingredients are thoroughly combined.

6. Assemble Siu Mai

Line your steamer with parchment paper to prevent the dumplings from sticking. Take a dumpling wrapper and place a spoonful of filling in the center. Shape the siu mai by gathering the edges of the wrapper around the filling, leaving the top exposed. Press a small amount of very finely minced carrot on top of each dumpling for a pop of color and additional flavor.

7. Steam Siu Mai

Arrange the assembled siu mai in a single layer in the lined steamer, making sure they are not touching. Place the steamer over a pot of boiling water and steam the dumplings for 9 minutes. The siu mai should be firm and fully cooked when done.

8. Serve

Serve the freshly steamed siu mai with Ultimate Chili Oil or chili garlic sauce on the side for dipping. Enjoy these savory Cantonese-style dumplings hot and fresh!