Shrimp and Pork Siu Mai
Steamed pork and shrimp dumplings with a savory filling wrapped in delicate wonton skins. Ready in 25 minutes with minimal hands-on time.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
- ½ lb ground pork
- ½ lb shrimp, peeled and deveined
- 24 pieces wonton skins
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 stalks green onion, white and light green parts
- 2 cups water
Instructions
- 1
Chop the shrimp into pieces smaller than a grain of rice by laying each shrimp flat on a cutting board, placing your knife on top, and pressing down firmly, then chopping the paste into fine crumbles.
- 2
Slice the green onion crosswise into paper-thin rings, separating white sections from the light green sections.
- 3
In a small bowl, add the ground pork, minced shrimp, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and all the white onion pieces; stir with a fork until the mixture is smooth and the ingredients are evenly distributed throughout.
- 4
Place one wonton skin in your palm, positioned like a diamond with one corner pointing toward you; add 1 teaspoon of filling in the center.
- 5
Gather all four corners of the skin upward around the filling and pinch them together at the top, creating a small pouch shape; press down gently on the top so the open edges fan outward like a flower.
- 6
Repeat steps 4 and 5 until all filling is used and you have 24 dumplings; set them on a clean plate.
- 7
Fill a large pot with 2 cups water and place a steamer basket or metal colander inside so the bottom sits 1 inch above the water; bring to a boil over high heat, watching until the water rolls at a steady boil, about 5 minutes.
- 8
Arrange the dumplings in a single layer inside the steamer basket, leaving a pinch of space between each one so steam can circulate; cover the pot with the lid.
- 9
Steam over high heat for 10 minutes, until the wonton skins turn translucent and slightly glossy, and the filling is cooked through and no longer pink when you cut one open to peek.
- 10
Remove the steamer basket carefully and transfer the dumplings to a serving plate; scatter the light green onion pieces on top.
Tools you’ll need
- cutting board
- chef's knife
- small mixing bowl
- fork
- large pot with lid
- steamer basket or metal colander
- serving plate
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