Siu Mai

Name: Siu Mai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 24 wonton wrappers; 250 g minced pork; 150 g shrimp; 4 shiitake mushrooms; 1 tbsp soy sauce; 1 tsp sesame oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Siu Mai, a staple of Cantonese dim sum, is traditionally enjoyed as part of a leisurely brunch shared with family and friends. Originating from southern China, this dish captures the essence of communal dining, where each small steamer of dumplings is meant to be passed around a bustling table. In its home-cooked version, Siu Mai embodies a casual, yet lovingly crafted family meal.

Each bite of Siu Mai should reveal a succulent blend of minced pork and shrimp, accented by the earthiness of shiitake mushrooms. The wrappers hold the filling snugly, releasing savory soy and fragrant sesame oil with every mouthful. Salted by instinct, this dish delivers a harmonious balance of flavors, inviting diners to savor its comforting and familiar taste.

Ingredients

24wonton wrappers
250 gminced pork
150 gshrimp
4shiitake mushrooms
1 tbspsoy sauce
1 tspsesame oil
to tastefine sea salt

Method

Start by soaking the shiitake mushrooms in warm water for about 20 minutes until they become soft and pliable. Once softened, squeeze out any excess water and finely chop them. This will ensure they blend well with the other filling ingredients.
In a large mixing bowl, combine the minced pork, chopped shrimp, and the prepared shiitake mushrooms. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix everything together thoroughly using your hands or a spatula, ensuring the ingredients are evenly distributed throughout the mixture.
Lay out the wonton wrappers on a clean, dry surface. Place about a tablespoon of the filling in the center of each wrapper. Gently gather the edges of the wrapper around the filling, leaving the top exposed, and lightly press to form a cup shape. Repeat this process for all 24 wrappers.
Prepare a steamer by filling the bottom with water and bringing it to a boil over medium-high heat. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the Siu Mai in the steamer basket, ensuring they do not touch each other to allow even cooking.
Place the steamer basket over the boiling water and cover with a lid. Steam the Siu Mai for about 8-10 minutes, or until the pork is cooked through and the shrimp turns pink and opaque. The wrappers should become slightly translucent and the filling should be firm to the touch.
Once cooked, carefully remove the Siu Mai from the steamer using tongs or a spatula, being cautious of the hot steam. Finish with a light sprinkling of fine sea salt to taste, enhancing the flavors of the filling. Serve immediately while hot, ideally with soy sauce or chili oil on the side for dipping.