Siu Mai (Shu Mai)

Tutorial video

Ingredients (14)

• 200 g ground pork
• 150 g shrimp, peeled and finely chopped
• 50 g shiitake mushrooms, rehydrated and minced
• 30 g carrots, finely diced
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon chicken bouillon powder
• 1 teaspoon sesame oil
• 1 teaspoon Shaoxing cooking wine
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch
• 30 pieces siu mai wrappers (wonton skins)

Nutrition (per serving)

Calories

211 kcal

Carbohydrate

25 g

Protein

12 g

Fat

6 g

Fiber

1 g

Sodium

540 mg

Instructions

• Season the ground pork with light soy sauce, dark soy sauce, chicken bouillon, sesame oil, Shaoxing wine, oyster sauce, sugar, white pepper, and cornstarch, then mix well.
• Finely chop the shrimp and set aside.
• Rehydrate and mince the shiitake mushrooms, then dice the carrots.
• Combine the pork, shrimp, mushrooms, and carrots in a bowl and stir until evenly mixed.
• Cover the mixture and refrigerate overnight to allow the flavors to meld.
• Place a wrapper on a flat surface, add about a tablespoon of filling, and gather the edges to form a dome, leaving the top exposed.
• Arrange the wrapped siu mai on a steaming rack, ensuring they do not touch.
• Steam the dumplings over boiling water for 8–10 minutes, until the filling is cooked through.
• Remove from the steamer, drizzle with a little soy sauce if desired, and serve hot.