Pork and Shrimp Siu Mai
Siu mai or shumai can be made in a variety of ways. It is also referred to as shumai, siomai, or shaomai. I like to keep my delightful little dim sum as simple and yummy as possible, however. This recipe can be made up in about an hour. They are great served up at parties with a simple dip which, of course, we show you how to make.There are a few tips to making siu mai. First, I usually buy my wonton wrappers at the supermaket. They come in a couple of different shapes, but I find the round ones are the easiest to work with. If they are not available in the supermarket, most Asian stores will carry them. We usually leave the tops of our sui mai open. You can, however, use a little less of the mixture and seal them up. You can add extra ingredients if you like, as well. For example, if you’re a ginger lover, add a little more. If garlic is your spice of choice, you could even add it. If you have a bamboo dim sum steamer on hand, by all means use it. Lastly, a trick I have learned the hard way is to steam one sui mai first and sample it. If you have any adjustments to make, you can go ahead and do them.
- 1/2 kilo of ground pork
- 2 tsp of all purpose flour
- 1 egg white
- 1 tsp of soy sauce
- 1 thumb size ginger, minced
- 3 tbsp of spring onions, finely chopped
- 1/2 small onion, chopped
- 1/2 cup shrimp, chopped and deveined
- 1tsp of mirin (optional)
- 1/4 cup of carrots, finely chopped (reserve about 1 tbsp of topping the siu mai)
- 1/2 tsp of salt
- pepper to taste
For the Sauce:
- 3 tbsp of soy sauce
- 1/4 tsp of chili sauce
- 2 drops of sesame oil
- Yield: 15
- Time: 40 minutes
- Level: Easy
- Cuisine: Chinese
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- Add the ground pork, ginger, onion, carrots, spring onions, shrimp, egg white, flour, soy sauce, and mirin to a mixing. bowl. Season it with salt and pepper. Mix until everything is well combined.
- Place a wonton wrapper in the palm of your hand. Scoop up a tablespoon of the mixture and place it in the center. Fold and tuck the outside edges around the mixture. Place the siu mai between your thumb and index finger. Gently flatten out the top of the mixture while you are rotating it. Set it aside on a plate and repeat the process for the remaining mixture. Sprinkle the remaining carrots over the top of the sui mai.
- Prepare you steamer by placing 3 or 4 cabbage leaves into the bottom. This will absorb any excess water. Wrap of towel or rag over the underside of the lid. This will prevent water from gathering on the lid and dripping back onto the siu mai. Bring the water to a boil. Place about 6 of the sui mai in and allow them to steam over medium heat for 10 minutes.
- While they are steaming, make the sauce by combining the soy sauce, chili sauce, and sesame oil in a bowl. Mix until it’s well combined.
- After 10 minutes, remove the sui mai and steam the rest of the batches.
- Serve and enjoy your sui mai.
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