Shrimp and Pork Siu Mai
Tender pork and shrimp dumplings wrapped in crispy wonton skins, steamed until delicate and juicy. A classic dim sum favorite that's surprisingly quick to assemble and cook at home.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 28g
Ingredients
- ½ lb ground pork
- ½ lb shrimp, peeled and deveined
- 20 pieces wonton wrappers
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons scallions, green parts only, chopped into pieces smaller than a grain of rice
Instructions
- 1
Chop the shrimp into pieces the size of small peas by cutting each shrimp into quarters with a sharp knife, cutting across the length of the shrimp.
- 2
In a medium bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, and scallions; stir together in circular motions for 1 minute until the mixture looks slightly sticky and well blended.
- 3
Place one wonton wrapper on a clean, dry cutting board in front of you with one corner pointing toward your body.
- 4
Spoon 1 teaspoon of the pork-shrimp mixture into the center of the wrapper — about the size of a large pea.
- 5
Fold the left and right corners of the wrapper up and inward toward the center of the filling so they overlap slightly, creating a peaked shape like a small crown or sack.
- 6
Repeat steps 3–5 with the remaining wrappers and filling until all 20 dumplings are assembled; set them on a plate.
- 7
Fill a steamer basket or pot with 1 inch of water and bring it to a boil over high heat — you'll see large, rolling bubbles breaking the surface, about 4 minutes.
- 8
Lightly oil the steamer tray or rack with a small amount of oil on a paper towel so dumplings won't stick.
- 9
Arrange the assembled dumplings on the steamer tray in a single layer without touching; place the tray into the steamer basket above the boiling water.
- 10
Cover the steamer and keep the heat on high for 8 minutes until the wonton skins turn translucent and slightly glossy, with the edges beginning to look a little darker.
- 11
Remove the steamer tray from the basket using tongs or thick oven mitts, lifting straight up and away from the steam.
Tools you’ll need
- sharp knife
- cutting board
- medium mixing bowl
- spoon for stirring
- steamer basket or bamboo steamer
- steamer tray or rack
- large pot or wok
- tongs or thick oven mitts
- paper towel
- plate
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