cantonese siu mai

This recipe for Cantonese-Style Siu Mai (烧卖) features a savoury ground pork mixture that is partially enclosed in a thin wheat and egg wrapper and steamed until cooked. It is a classic staple in Chinese dim sum restaurants.

Cantonese-Style Siu Mai 烧卖

pork

tsp fine sea salt

soy sauce (or adjust to your taste)

tsp black pepper pepper

sugar

tsp tapioca starch

Tbsp ice cold water

mushrooms

water chestnuts (diced, optional)

tsp sesame oil (plus additional for greasing)

pcs wonton wrappers (20 pcs if adding shrimp)

crab fish roe (tobiko)

carrot

green peas

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.

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

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

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.

Cover and store in the fridge until ready to assemble.

Make the pork filling:

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

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

You may need to do this in small batches.

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

Prepare the wrappers:

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

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

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

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

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

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

In the case the edges of the wrapper doesn&#39;t stick, dab a little water to seal.

Place onto a lightly oiled tray or plate.

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

Continue with the remainder.

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.

Assemble:

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

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

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

Steam:

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