Siu Mai Dumpling
20-30 siu mai
- 8 ounces of ground pork
- 4 ounces of peeled shrimp
- 3 ounces of baby bamboo shoots
- 1 tbsp of soy sauce
- 1 large egg white
- 1.5 tsp of cornstarch
- 1/2 tsp of sugar
- 1 tsp of ground ginger
- 1 tsp of ground garlic
- 1/2 tsp of salt
- 1.5 tsp of sesame oil
- small peeled shrimp for topping the siu mai
- siu mai skin [you can use wonton skin]
- shrimp/fish egg for garnish
FOR THE SIU MAI FILLING
For the filling, you will need 8 ounces [226 grams] of ground pork. 4 ounces [113 grams] of peeled shrimp, roughly cut it into small pieces. Don’t grind it because you want to taste the small bites of shrimp when you eat it.
- 3 ounces [85 grams] of baby bamboo shoots, finely minced. This will provide a nice crunchy texture. You can switch this ingredient with water chestnut or carrot.
- Next is our seasoning. 1 tbsp of soy sauce, 1 large egg white, 1.5 tsp of cornstarch, 1.5 tsp of sesame oil, 1/2 tsp of sugar, 1 tsp of ground ginger, 1 tsp of ground garlic and 1/2 tsp of salt or to taste.
- Mix that together until it's well combined. Our filling is done.
- Prepared some peeled shrimps and some fish egg. We will put that on the top later!
- Now we can start making our siu mai. Just put some filling into the middle of a wrapper. I use about 2 tsp. Then push the edges up. Use your forefinger and thumb to slightly squeeze it so it can keep the shape. Put a small shrimp on the top and add some fish egg as garnish.
- Place your siu mai in the steamer. Put 1 piece of carrot under it to make sure the sui mai will be easy to take out later.
- Put it above boiling water and steam it on high heat for 6 minutes and you are done.