254 minutes
Delicious and juicy pork and shrimp siu mai dumplings, perfect for a delightful dim sum experience.
Dried Black Mushrooms, soaked, drained, and diced
each
Ground Pork, coarsely ground
0 oz
Shrimp, cleaned and diced
0 oz
Oyster sauce
tablespoons
tablespoons
teaspoons
tablespoons
teaspoons
teaspoons
pinches
Wonton Wrappers
each
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.
Use ground chicken and add finely chopped lemongrass, kaffir lime leaves, and a bit of fish sauce in the seasoning for a Thai-inspired twist.
Mix ground beef with chopped kimchi for a Korean-inspired version, seasoning with sesame oil and a touch of gochujang (Korean chili paste).
Replace meat with a savory mixture of mushrooms and crumbled firm tofu, seasoned with soy sauce, ginger, and chopped scallions.
Use ground lamb and season with cumin, coriander, and fresh mint for a Middle Eastern flair.
Substitute the pork with ground chicken and the shrimp with chopped scallops for a lighter, sweeter variation.
Opt for fresh, high-quality ground pork with a good amount of fat—ideally around 30%—and use fresh or properly thawed and dried shrimp to ensure the best flavor and texture.
Avoid overcrowding the steamer and steam Siu Mai in batches if necessary to maintain shape and ensure even cooking.
Pleat the wrappers properly for even cooking and professional appearance without overstuffing.
Season the pork and shrimp mixture well, and toast dry spices before mixing to enhance the flavors.
Ensure Siu Mai are uniform in size for even steaming and presentation.
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