The great Cantonese dim sum classic: an open yellow dough purse revealing a generous steamed filling of pork, shrimp, and mushrooms.
Ingredients
- 250 g Ground pork shoulder
- 150 g Peeled raw shrimp
- 15 g Dried shiitake mushrooms
- 100 g Canned water chestnuts
- 1 bunch Scallion
- 10 g Fresh ginger
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Toasted sesame oil
- 1 tsp Granulated sugar
- 1 pinch White pepper
- 1 tbsp Cornstarch
- 1 piece Egg white
- 20 sheets Yellow wonton wrappers
- 1 piece Carrot
Method
- Rehydrate the shiitake mushrooms in very hot water until they are soft to the touch, then squeeze out the excess moisture.
- Finely chop the mushrooms, water chestnuts, scallion, and ginger. Coarsely chop the shrimp to retain a chunky texture.
- In a bowl, combine the ground meat, shrimp, mushrooms, water chestnuts, scallion, and ginger.
- Stir in the soy sauce, oyster sauce, sesame oil, sugar, white pepper, cornstarch, and egg white. Vigorously knead the filling in one direction until it becomes sticky and homogenous.
- Place some filling in the center of the wonton wrappers. Shape the siu mai by bringing the edges of the wrapper up around the filling to form cylinders that are open at the top.
- Finely grate the carrot and place a pinch on top of each dumpling for a pop of color.
- Line a bamboo steamer basket with perforated parchment paper. Arrange the siu mai in the basket, spacing them out so they do not touch.
- Steam over boiling water. Cooking is complete when the wrapper becomes translucent and the filling is firm to the touch.
Nutrition
Per serving
- Energy
- 300.8 kcal
- Protein
- 25.43 g
- Carbohydrate
- 22.06 g
- Fat
- 12.49 g
- Fibre
- 2.35 g
- Calcium
- 69.09 mg
- Iron
- 1.97 mg
- Magnesium
- 42.75 mg
