Siu Mai

Appetizers
Chinese
Fish & Shellfish
Game Night
Pork
Summer Picnic
PREP TIME:
45 minutes

SERVES:

2-4

TOTAL COOKING TIME:

1 hour
Image
INGREDIENTS
  • 1 lb boneless pork (shoulder butt)
  • 8 oz raw shrimp, peeled and deveined
  • 8 pieces dried shiitake mushroom
  • Wonton or Siu Mai wrappers (Kim Hong Noodles Co.)
  • 1 oz carrot, minced (For garnish)

DIRECTIONS

  1. 1.
    Soak shiitake mushroom in hot water for 10-15 minutes. Drain and squeeze out water as much as possible. Minced mushroom into small bits. Set aside.
  2. 2.
    Rinse pork and shrimp in cold water. Squeeze out water as much as possible. Finely chop pork, shrimp into tiny bits. Set aside.
  3. 3.
    Using a small bowl, mix all marinade ingredients: ginger, soy sauce, oyster sauce (optional), salt, sugar, cornstarch, baking soda, chicken bouillon, chicken broth, white pepper, mushroom seasoning, onion powder.
  4. 4.
    Using a large bowl, mix minced pork and shrimp with marinade and let it sit for 10 minutes. Add mushrooms, 1 tsp olive oil, 1 tbsp sesame oil. Mix well. Refrigerate the marinaded filling for at least 4 hours or overnight.
  5. 5.
    Roll Siu Mai dumplings using marinaded filling.
  6. 6.
    Fill steamer with approximately 4 cups of water. Bring water to boil. Set Siu Mai into steamer and cook for 10 minutes. Top dumplings with minced carrot for garnish. Ready to serve with dumpling sauce.
Siu Mai Marinade
INGREDIENTS
  • 1 tbsp low sodium soy sauce
  • 2 tbsp oyster sauce (optional)
  • 1/2 tbsp Chinese cooking wine (Shaoxing wine)
  • 1/2 tsp garlic salt
  • 2 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1 tsp chicken bouillon
  • 2 tbsp chicken broth
  • 1/2 tsp white pepper
  • 1 tsp olive oil
  • 1 tbsp sesame oil
  • 1 tsp mushroom seasoning
  • 1 tsp onion powder
  • 1/2 tbsp ginger, minced
  • 2 tsp sugar

DIRECTIONS

  1. 1.
    Marinade pork and shrimp Siu Mai filling using specified ingredients for at least 4 hours or overnight in refrigerator.