Cantonese-Style Siu Mai 烧卖

Step 1

In a large bowl (or stand mixer bowl), combine the ground pork, shrimp (if using), sea salt, soy sauce, black pepper, sugar, tapioca starch, and ice water.

Step 2

If using a large bowl, use a pair of chopsticks to stir the pork mixture around in one direction.

Step 3

If using a stand mixer bowl, attach the paddle attachment and let it beat for about 5 minutes on low-medium speed.

Step 4

Add in the Chinese mushrooms, water chestnut and sesame oil and continue to beat for another 2-3 minutes, until strands form in the meat mixture.

Step 5

Cover and store in the fridge until ready to assemble.

Step 6

If using store-bought wonton wrappers, place a round disc on top of the wrappers.

Step 7

Use a sharp knife to trim the edges to make it a round circle shape.

Step 8

You may need to do this in small batches.

Step 9

Cover the wrapper skins with a damp paper towel and set aside.

Step 10

With one hand, touch the index and middle finger to your thumb to make a hole or "O" shape.

Step 11

Take a wrapper in the other hand and place it over top of the "hole" and make a slight divot.

Step 12

Use an offset spatula or butter knife and place a scoop (about 2 teaspoons) of pork filling into the divot.

Step 13

Use your fingers to shape the dumpling by gently squeezing it so it forms a short cylinder.

Step 14

If there is not enough pork filling, continue to fill up to the top of the wrapper.

Step 15

If the siu mai is lopsided, use your fingers to shape and straighten it.

Step 16

In the case the edges of the wrapper doesn't stick, dab a little water to seal.

Step 17

Place onto a lightly oiled tray or plate.

Step 18

Garnish the top with a small dollop of crab roe (tobiko), diced carrot or a green pea.

Step 19

Continue with the remainder.

Step 20

At this point in time, you can freeze a tray of siu mai in the freezer until frozen (a few hours), or go ahead with steaming.

Step 21

Arrange the dumplings onto a steaming rack or bamboo steamer and fill with enough water.

Step 22

Cover with a lid and steam dumplings on high heat for 10 minutes (add additional 5 minutes if steaming from frozen), until cooked through.

Step 23

Enjoy while hot and juicy with mustard or chili oil/sauce.