Steamed Pork and Shrimp Siu Mai Dumplings

1. Preparing the Filling

Begin by combining the diced mushrooms, ground pork, and diced shrimp in a large mixing bowl. Add the oyster sauce, peanut oil, sesame oil, cornstarch, sugar, salt, and a pinch of white pepper to this mixture. Stir the ingredients together until the mixture is smooth and cohesive. Refrigerate the mixture for at least 4 hours or overnight to allow the flavors to meld and the filling to firm up.

2. Preparing the Wrappers

If you are using commercial wrappers, simply lay them out on a clean surface. If you are making your own wrappers from Wheat Flour Dough, roll out the dough and cut it into rounds about 2¼ inches in diameter.

3. Forming the Dumplings

Place a wrapper in the palm of your hand and spoon about a tablespoon of the filling into the center. Using your fingers, gather the edges of the wrapper up around the filling, gently pleating as you go, to form a cylindrical basket shape with an open top. The top should be smooth with a slight indentation. Repeat this process until you have formed all 18 dumplings.

4. Steaming the Dumplings - First Batch

Lightly oil the bottom of a bamboo steamer to prevent sticking. Arrange the dumplings in the steamer, leaving a bit of space between each one. Steam the dumplings over boiling water for about 7 minutes. The dough will turn translucent, and the filling will be fully cooked and visible through the wrapper.

5. Steaming the Dumplings - Second Batch and Re-steaming

For the second batch, follow the same steaming process as the first. Once the second batch is done, re-steam the first batch for an additional 2 minutes to ensure they are hot and fresh for serving.