Siu Mai

Name: Siu Mai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound shrimp (peeled and deveined); 1 teaspoon kosher salt; ½ teaspoon baking soda; 1 pound ground pork (80% lean / 20% fat); 1 tablespoon sugar (13g); ½ tablespoon white pepper (5g); 1 teaspoon chicken bouillon powder; ¼ teaspoon MSG (optional) (omit if chicken bouillon includes msg); 2 tablespoons light soy sauce (30ml); 2 tablespoons cornstarch (16g); ½ cup shiitake mushroom (minced); 1 package yellow hong kong style wonton wrappers; Minced carrot (optional garnish)

5 steps

Prep:20minCook:15min

Siu Mai is a classic Dim Sum dumpling that is widely popular in Chinese cuisine! I have so many memories of ordering this off of the dim sum push carts when my family would go to dim sum. After many iterations, I've finally landed on a version that can stand up to any dim sum restaurant!

Updated at: Thu, 28 Mar 2024 07:01:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories90.5 kcal (5%)

Total Fat3.2 g (5%)

Carbs8.2 g (3%)

Sugars0.6 g (1%)

Protein6.9 g (14%)

Sodium236.1 mg (12%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

1 poundshrimp peeled and deveined

1 teaspoonkosher salt

½ teaspoonbaking soda

1 poundground pork

80% lean, 20% fat

13gsugar

5gwhite pepper

1 teaspoonchicken bouillon powder

¼ teaspoonMSG

optional, omit if chicken bouillon includes msg

30mllight soy sauce

16gcornstarch

½ cupshiitake mushroom

minced

1 packagewonton wrappers

yellow

carrot

Minced, optional garnish

Instructions

Step 1

Season shrimp with baking soda and salt and let marinate for 10 minutes. Mince the shrimp into fine pieces.

Step 2

In a bowl, mix ground pork with the minced shrimp and add the kosher salt, sugar, white pepper, MSG optional, chicken bouillon powder, light soy sauce, and shiitake mushrooms and cornstarch. Stir in one direction until combined and streaks appear on the bowl.

Step 3

Slam the mixture down 5-10 times to create a bouncy texture.

Step 4

Use a flat wooden spoon or spatula and take about 2 tablespoons of filling and place in the center of the wonton wrapper. Using your thumb and index finger, hold it in place while pressing down the filling into the base of the wrapper using the wooden spoon while squeezing with your hand to form the siu mai. Top the siu mai with a few pieces of minced carrot.

Step 5

Steam for 10 minutes in a bamboo steamer and top and enjoy! I love serving this with sriracha and spicy chinese mustard, or with my homemade chili oil!

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