Siu Mai (Pork Dumplings)
Steamed pork and shrimp dumplings with a sticky-savory glaze, made with wonton wrappers and finished in 20 minutes. Serve with soy sauce and chili oil for dipping.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 18g
Ingredients
- ½ lb ground pork
- ¼ lb shrimp, minced
- 20 pieces wonton wrappers
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, minced
- 3 stalks scallions, chopped (divided)
Instructions
- 1
Mix pork, shrimp, 1 tbsp soy sauce, sesame oil, ginger, and half the scallions in a bowl until just combined.
- 2
Place 1 tsp filling in the center of each wonton wrapper. Gather corners and squeeze gently to form an open-top pouch.
- 3
Fill a steamer basket or pot with 1 inch of water. Bring to a boil, then reduce to medium-high for a rolling steam.
- 4
Arrange dumplings in a single layer on parchment, spacing them an inch apart. Steam for 8 minutes until wrappers turn translucent.
- 5
Mix remaining 2 tbsp soy sauce with 1 tbsp water. Brush the glaze over the hot dumplings and scatter remaining scallions on top.
- 6
Serve immediately with soy sauce and chili oil for dipping.
Tools you’ll need
- mixing bowl
- steamer basket or bamboo steamer
- pot with lid
- parchment paper
- spoon
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