Steamed Pork and Shrimp Siu Mai乾蒸燒賣
A classic Cantonese dim sum featuring a savory filling of seasoned ground pork and succulent shrimp, encased in a thin yellow wrapper and steamed to perfection.
01Ingredients
- 300g ground pork (preferably 70% lean, 30% fat)
- 150g fresh shrimp, peeled and deveined
- 2 dried shiitake mushrooms, rehydrated and finely diced
- 50g water chestnuts, finely diced
- 1 tbsp potato starch
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper powder
- 25-30 sheets yellow siu mai wrappers
Nutrition (per serving)278kcal
- Protein18.2g
- Carbs22.5g
- Fat12.8g
Fiber 0.8 gSodium 385 mg
02Steps
- Coarsely chop the fresh shrimp and pat dry. Dice the rehydrated shiitake mushrooms and water chestnuts finely.
- In a large bowl, combine the ground pork, chopped shrimp, diced shiitake mushrooms, diced water chestnuts, potato starch, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper powder. Mix well in one direction until the mixture is sticky and well combined.
- Place a small amount of filling in the center of each siu mai wrapper. Gently cup the wrapper around the filling, leaving the top open. Lightly press the bottom to flatten and shape.
- Arrange the siu mai in a steamer basket lined with parchment paper, ensuring they don't touch each other. Steam over high heat for 10-12 minutes, or until cooked through.
- Serve the Steamed Pork and Shrimp Siu Mai hot with chili oil or soy sauce.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.