Siu Mai (Dim Sum)
Siu mai is a type of pork and shrimp dumpling I grew up eating at dim sum restaurants
Ingredients
- square wonton wrappers
- 250 g pork shoulder
- 100 g shrimp
- 2 dried shitake mushrooms
- 1 tsp white pepper
- 1 tbsp soy sauce
- 1.5 tbsp mushroom stock
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp chicken bouillon powder
- 1 tsp corn starch
- masago
Instructions
- Soak your shitake mushrooms in boiling water and let them soak for 30 minutes covered. Reserve the mushroom stock for later.2 dried shitake mushrooms
- Cut your pork shoulder into a 250g piece. Separate the 250g piece into smaller strips to make it easier to dice.250 g pork shoulder
- Give our pork shoulder a really fine dice and it should almost look like ground pork after you are finished.
- Rinse with cold water to get rid of the myoglobin.
- Strain and dry with a paper towel. Add it to a mixing bowl.
- Peel and devein your shrimp then give them a fine chop as well. They should look like minced shrimp. Add the shrimp into your mixing bowl.100 g shrimp
- Take your soaked shitake mushrooms and give them a fine dice. Add them to the bowl along with some of your mushroom stock.2 dried shitake mushrooms
- Season with white pepper, soy sauce, oyster sauce, sugar, chicken bouillon, and corn starch.1 tsp white pepper, 1 tbsp soy sauce, 1.5 tbsp mushroom stock, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp chicken bouillon powder, 1 tsp corn starch
- Mix until combined then pick up the filling and slap it back into the bowl 15 times. This is called "dat" and it is what gives the meat a springy texture.
- Take your wonton wrappers and cut off the corners. This will remove excess that we don't need.square wonton wrappers
- Using a knife, place 1 tbsp of filling into the center of the wrapper, then continue pressing down while twisting the wrapper. As you turn, shape them into a circle and "siu mai" like shape.
- Top each siu mai with masago then steam for 10 minutes.masago
- You can also freeze these and steam at anytime for 15 minutes.