Recipe for Steamed Pork and Shrimp Siu Mai Dim Sum

Traditional open-faced dumplings filled with a savory mixture of pork, shrimp, and mushrooms.

Ingredients

Filling

• 250g ground pork
• 150g shrimp, peeled and chopped
• 3 dried shiitake mushrooms, soaked and diced
• 15ml soy sauce
• 10ml sesame oil
• 5g ginger, grated
• 10g cornstarch

Wrappers

• 20 round wonton wrappers
• 20g peas for garnish

Preparation

Filling

1. Combine the ground pork, chopped shrimp, diced mushrooms, soy sauce, sesame oil, ginger, and cornstarch in a large bowl
2. Stir the mixture vigorously in one direction for 3 minutes until it becomes a sticky paste
3. Let the filling rest in the refrigerator for 15 minutes to firm up

Assembly

1. Place 20g of filling in the center of a wrapper and pleat the sides upward leaving the top open
2. Garnish the top of each dumpling with a single green pea
3. Line a bamboo steamer with parchment paper and steam over boiling water for 8 to 10 minutes until the pork is cooked through

Tips

• Using a mix of pork fat and lean meat ensures the dumplings remain juicy after steaming
• Wring out the mushrooms thoroughly after soaking to avoid adding excess moisture to the filling
• Brush the steamer liner lightly with oil to prevent the delicate wrappers from sticking and tearing