Pork and Shrimp Siu Mai

A firm, juicy filling encased in a thin pastry that turns translucent when steamed. The toasted aroma of sesame oil wafts out as the basket opens, with meat juices glistening on top.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 311
• Protein: 21 g
• Carbs: 19 g
• Fat: 15 g

Ingredients

• 20 piece wonton wrappers ( whole )
• 250 g Ground pork ( fresh )
• 150 g Shrimp ( peeled and minced )
• 4 piece shiitake mushroom ( finely minced )
• 1 tbsp Corn starch
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 1 tsp White sugar
• 1 pinch White pepper ground
• 0.5 piece Carrot ( tiny cubes for garnish )
• 1 tbsp rice wine optional

Instructions

1. Preparing the filling

   Finely mince the shrimp and shiitake mushrooms. In a mixing bowl, vigorously mix the ground pork with shrimp, mushrooms, cornstarch, sugar, white pepper, soy sauce, and sesame oil. The filling must become sticky and homogeneous.

2. Shaping the dumplings

   Place a wonton wrapper in the palm of your hand. Spoon a dollop of filling into the center. Fold the edges upward, leaving the top open. Squeeze gently to form a regular cylinder. The pastry should hug the filling without trapping air.

3. Garnish and basket prep

   Very finely mince a small piece of carrot to get tiny cubes. Place a tiny bit of carrot in the center of each dumpling. Arrange them in a steamer basket lined with perforated parchment paper to allow heat circulation.

4. Steaming

   Place the basket over a pot of boiling water. Cover and cook for 10 minutes. When ready, the pastry is translucent and the filling feels firm to the touch.

Chef's tips

• Always mix the filling in one direction to develop proteins for that signature bouncy texture.
• Don't crowd the dumplings in the steamer, they expand slightly during cooking.
• If the wonton skins are dry, lightly dampen the edges with a brush dipped in water to help them stick.

Storage

Best consumed immediately after steaming. Freezes perfectly before cooking: place on a tray without touching, then bag them once frozen solid.