Classic Pork Siu Mai
Delicate pork and shrimp dumplings wrapped in wonton skins, steamed until tender. A showstopper dim sum dish with savory filling and silky, translucent wrappers.
- Total time
- 50 min
- Servings
- 4
- Calories
- 185
- Protein
- 18g
Ingredients
- ½ lb ground pork
- ¼ lb shrimp, finely minced
- 2 oz shiitake mushrooms, finely chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp ginger, minced
- 1.5 tsp garlic, minced
- 2 tbsp green onion, chopped
- 1 tbsp cornstarch
- 24 count wonton wrappers
- 2 cups water (for steaming)
- 12 count roe or pea for garnish (optional)
Instructions
- 1
Combine pork, shrimp, mushrooms, soy sauce, sesame oil, ginger, garlic, and green onion in a bowl.
- 2
Add cornstarch and stir until the mixture is sticky and holds together. Set aside.
- 3
Place a wonton wrapper on your palm. Add 1 heaping teaspoon of filling to the center.
- 4
Wet your thumb and fingers with water. Bring up all four corners of the wrapper to meet above the filling.
- 5
Gently squeeze the middle so the wrapper cinches at the center, creating a pouch with open top.
- 6
Press the filling lightly so it pushes the wrapper up slightly at the opening, creating a crown shape.
- 7
Top with a single roe or pea if desired. Repeat with remaining wrappers and filling.
- 8
Pour water into a steamer pot or wok; bring to a boil. Line steamer basket with parchment paper.
- 9
Arrange siu mai on parchment, leaving 1 inch between each dumpling. Do not stack or overlap.
- 10
Place basket over boiling water. Cover with a lid and steam for 12–14 minutes until wrapper turns translucent.
- 11
Remove from heat. Let rest 2 minutes before serving with soy sauce and chili oil for dipping.
Tools you’ll need
- mixing bowl
- bamboo or metal steamer basket
- steamer pot or wok with lid
- parchment paper
- kitchen knife
- cutting board
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