Siu Mai
Fatty pork and shrimp mixed vigorously in one direction for a springy bite, wrapped open-topped in yellow lye-water wrappers — a Cantonese dim sum classic, distinct from the site's existing soup dumplings and har gow.
Seafood
⚠ Contains: Egg, Fish, Gluten, Sesame, Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 lb ground pork, with a good ratio of fat
- 1/4 lb shrimp, chopped
- 4 dried shiitake mushrooms, soaked and minced
- 1 egg white
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sesame oil
- White pepper, to taste
- 24 yellow siu mai (wonton) wrappers
- Grated carrot or fish roe, for topping
Steps
- Combine the ground pork, shrimp, shiitake, egg white, cornstarch, soy sauce, sesame oil, and white pepper in a bowl.
- Stir vigorously in one direction for several minutes until the mixture becomes sticky and springy.
- Place a spoonful of filling in the center of each wrapper.
- Gently gather the wrapper up around the filling, leaving the top open, and squeeze lightly to shape a cylinder, tapping to flatten the base.
- Top each dumpling with a few flecks of grated carrot or fish roe.
- Steam over high heat for 7-8 minutes, until the filling is cooked through.