Shrimp and Pork Siu Mai
Delicate, open-topped dumplings filled with shrimp, pork, and water chestnuts, steamed until tender. A dim sum classic that's elegant enough for entertaining yet simple enough for a weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 218
- Protein
- 22g
Ingredients
- ½ lb large shrimp, peeled and deveined
- ½ lb ground pork
- ½ cup fresh water chestnuts, finely diced
- 2 stalks green onions, light parts only
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp ginger, fresh, finely minced
- 1 clove garlic, minced
- ¼ tsp white pepper
- 20 pieces wonton wrappers
- 20 pieces whole roasted peanuts or shrimp roe, for garnish
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- ½ tsp chili oil (optional)
Instructions
- 1
Pat 8 oz of large shrimp completely dry with paper towels, then roughly chop them into small, bite-sized pieces — you want some texture, not a paste. Set aside in a small bowl.
- 2
Peel back the outer skin from 0.5 cup of fresh water chestnuts and finely dice them into 1/8-inch pieces — keep them uniform so they distribute evenly through the filling.
- 3
Trim 2 green onions down to just the light green and white parts. Slice them very thinly on a bias so you have roughly 2 tablespoons.
- 4
Peel a 1/2-inch piece of fresh ginger and finely mince it until you have 1 teaspoon. Peel and mince 1 garlic clove.
- 5
In a medium bowl, combine the chopped shrimp, 0.5 lb of ground pork, diced water chestnuts, green onions, minced ginger, minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch, and 0.25 teaspoon of white pepper.
- 6
Using chopsticks or a fork, gently stir the filling together in one direction (like folding, not smashing) for about 30 seconds until everything just combines — overworking it will make the dumplings dense and rubbery. The mixture should feel slightly sticky but hold together.
- 7
Lay a damp kitchen towel on your work surface to keep the wonton wrappers pliable. Place one wonton wrapper in front of you (keep the rest covered with another damp towel).
- 8
Spoon 1 tablespoon of filling into the center of the wrapper. Wet your fingertip with water and run it around all four edges — this acts as an adhesive.
- 9
Fold the wrapper in half to form a triangle, pressing gently to seal and release air bubbles. Then bring the two bottom corners toward each other and press them together firmly — the dumpling should look like a small, open-topped purse with the filling visible at the top.
- 10
Press one peanut or a small piece of shrimp roe onto the top of each dumpling as a garnish and to help it stay sealed. Place the finished siu mai seam-side down on a parchment-lined plate or bamboo steamer tier. Repeat with remaining wrappers and filling — you should have about 20 dumplings.
- 11
Fill a large pot with 2 cups of water and set it over medium-high heat. Place a bamboo steamer basket (or metal steamer insert) into the pot, making sure the water level is just below the basket — the water should simmer gently, not vigorously, or the dumplings will be soggy.
- 12
Working in batches if needed, arrange the siu mai on parchment paper in the steamer basket, leaving a 1/2-inch gap between each dumpling so steam circulates freely. Cover with the bamboo lid (or a pot lid).
- 13
Steam for 8-10 minutes until the wrappers turn translucent and the filling is cooked through. The filling will feel firm when you gently press it with a chopstick, and any liquid in the dumpling will be clear, not pink or cloudy.
- 14
While the dumplings steam, make the dipping sauce: in a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 0.5 teaspoon of sesame oil, and 0.5 teaspoon of chili oil if using.
- 15
Carefully transfer the steamed siu mai to a serving platter using a small spoon or chopstick — they are delicate. Serve immediately with the dipping sauce on the side and extra soy sauce if guests prefer a milder flavor.
Tools you’ll need
- chef's knife
- cutting board
- medium bowl
- small bowl
- whisk
- chopsticks or fork
- small spoon
- damp kitchen towels
- parchment paper
- large pot
- bamboo steamer basket
- bamboo steamer lid
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