Cooking Instructions
1.
Soak the
Dried Shiitake Mushrooms (3)
overnight or soak in hot water for 30 minutes to an hour.
2.
Devein the
Shrimp (12 oz)
. Use the freshest shrimps you can get.
3.
In a large bowl, add the deveined shrimp,
Salt (3/4 tsp)
,
Corn Starch (1 Tbsp)
,
Water (1/2 Tbsp)
, and mix.
4.
Let it sit for 10 to 15 minutes. This will make the shrimp crunchy in texture.
5.
Cut the
Lean Pork (10 oz)
into 1/4-inch cubes. Start by slicing the pork lengthwise, then slicing the strips into cubes.
6.
Run your knife across it a couple of times to further chop it. If the pork is too big, it will not taste good.
7.
Cut the
Pork Fat (5 oz)
into 1/4 inch cubes. Start by cutting the fat lengthwise, then slicing the strips into cubes.
8.
Run your knife across it a couple of times to further chop it. If the pork is too big, it will not taste good.
9.
Using your hands, wash the shrimp with water, drain then set aside.
10.
Cut the soaked shiitake mushrooms into small pieces.
11.
Using the paddle attachment in a mixer, add the cubed lean pork,
Salt (1 tsp)
,
Ground White Pepper (1/4 tsp)
, and
Corn Starch (1 Tbsp)
. Beat the pork at low speed.
12.
Gradually increase the speed to medium. Beat the pork until it sticks to sides of the bowl. Beating the pork makes a firm Siu Mai and further reduce the size of the pork.
14.
Beat the meat, starting at low and gradually increasing to medium. The shrimp will be broken into smaller pieces and the meat will be very sticky.
15.
Add the shiitake mushrooms,
Granulated Sugar (1 Tbsp)
,
Chicken Bouillon Powder (1/2 tsp)
,
Soy Sauce (1 Tbsp)
, and continue to mix until ingredients are incorporated.
16.
Add the pork fat and
Sesame Oil (1 tsp)
and mix at medium low speed. The lean pork will not form a sticky paste if you add the pork fat at the beginning.
17.
Take a
Wonton Wrappers (35)
at the palm of one hand, using a butter knife place 1 tablespoon of the filling in the middle of the wrapper. Form the wrapper into a cup shape by spinning the wrapper in your hand and pressing down on the filling.
18.
Pack the Siu Mai firmly, adding more filling to make a flat top filled to the brim. Each Siu Mai should be roughly the same size and height.
19.
Place a parchment paper with some holes on the bottom of your steamer. You may also use a cabbage or napa cabbage leaf. This prevents the Siu Mai from sticking.
20.
Transfer the Siu Mai pieces into the steamer and garnish with some
Fish Roe (to taste)
on top.
21.
In a steamer or a pot with boiling water, cover and steam the Siu Mai for 10 minutes. Smaller Siu Mai can be steamed for 9 minutes.
22.
Serve immediately with some
Soy Sauce (to taste)
or Black Vinegar.