Siu Mai

Updated at: Thu, 17 Aug 2023 04:47:35 GMT

Step 1

Pork shoulder butt: cut into slices, strips, and then into fine bits. Soak in water and massage the pork for 1-2 minutes. Let it sit for 10-15 minutes. Drain in colander and squeeze out as much water as you can.

Step 2

Shrimp: wrap in a paper towel and squeeze out all moisture. Mince into fine bits.

Step 3

Dried shiitake mushrooms: reconstitute in hot water for 10-15 minutes. Squeeze out all water. Slice mushroom in half, lengthwise. Cut into strips and mince into fine bits.

Step 4

Carrots: cut into slices, strips, and then fine bits.

Step 5

In a bowl, mix light soy sauce, oyster sauce, salt, sugar, cornstarch, baking soda, chicken bouillon, water, and white pepper.

Step 6

Mix sauce and pork in a bowl for 2-3 minutes. Let pork absorb sauce for 10 minutes.

Step 7

Add in minced shrimp, mushrooms, olive oil, and sesame oil. Mix again for 1-2 minutes.

Step 8

Cover with plastic wrap and let everything marinate in refrigerator for 4-8 hours.

Step 9

Lay out wrapper in your palm. Scoop 2 tbsp of meat filling onto wrapper, and loosely flatten it.

Step 10

Make a funnel-like shape by pressing your index finger and thumb together, and place wrapper over circle. With opposite end of spoon, push center of wrapper into the hole you made with your fingers. Compress the meat into dumpling wrapper by pressing with your spoon. Rotate dumpling with your fingers.

Step 11

Squeeze bottom half of dumpling to force some of meat to rise, and flatten with your spoon.

Step 12

Bring water to boil and carefully set siu mai in steamer. Cover and steam for 10-12 minutes

Step 13

Garnish with minced carrots (or when 1-2 minutes remaining).

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