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Pork and Shrimp Suimai
Recipe

15 INGREDIENTS • 22 STEPS • 1HR 30MINS

Pork and Shrimp Suimai

5.0
2 ratings
Sui Mai is a type of Dim Sum that is traditionally for breakfast. Sui Mai is often made with pork, shrimp and shiitake mushrooms but nowadays, various meats and seafoods are also used.
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The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Sui Mai is a type of Dim Sum that is traditionally for breakfast. Sui Mai is often made with pork, shrimp and shiitake mushrooms but nowadays, various meats and seafoods are also used.
1HR 30MINS
Total Time
$4.71
Cost Per Serving
Ingredients
Servings
4
US / Metric
Shrimp
12 oz
Shrimp, peeled
Corn Starch
2 Tbsp
Corn Starch
or Potato Starch
Water
1/2 Tbsp
Water
Salt
1/2 Tbsp
Lean Pork
10 oz
Ground White Pepper
1/4 tsp
Ground White Pepper
Chicken Bouillon Powder
1/2 tsp
Chicken Bouillon Powder
Soy Sauce
1 Tbsp
Sesame Oil
1 tsp
Sesame Oil
Fish Roe
to taste
Fish Roe
or Peas
Wonton Wrappers
35
Wonton Wrappers
or Dumpling Wrappers
Soy Sauce
to taste
Soy Sauce
or Black Vinegar
Nutrition Per Serving
VIEW ALL
Calories
1328
Fat
44.1 g
Protein
60.0 g
Carbs
169.7 g
Add to plan
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Pork and Shrimp Suimai
Save
author_avatar
The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
Cooking InstructionsHide images
step 1
Soak the Dried Shiitake Mushrooms (3) overnight or soak in hot water for 30 minutes to an hour.
step 1 Soak the Dried Shiitake Mushrooms (3) overnight or soak in hot water for 30 minutes to an hour.
step 2
Devein the Shrimp (12 oz). Use the freshest shrimps you can get.
step 2 Devein the Shrimp (12 oz). Use the freshest shrimps you can get.
step 3
In a large bowl, add the deveined shrimp, Salt (3/4 tsp), Corn Starch (1 Tbsp), Water (1/2 Tbsp), and mix.
step 3 In a large bowl, add the deveined shrimp, Salt (3/4 tsp), Corn Starch (1 Tbsp), Water (1/2 Tbsp), and mix.
step 4
Let it sit for 10 to 15 minutes. This will make the shrimp crunchy in texture.
step 4 Let it sit for 10 to 15 minutes. This will make the shrimp crunchy in texture.
step 5
Cut the Lean Pork (10 oz) into 1/4-inch cubes. Start by slicing the pork lengthwise, then slicing the strips into cubes.
step 5 Cut the Lean Pork (10 oz) into 1/4-inch cubes. Start by slicing the pork lengthwise, then slicing the strips into cubes.
step 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.
step 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.
step 7
Cut the Pork Fat (5 oz) into 1/4 inch cubes. Start by cutting the fat lengthwise, then slicing the strips into cubes.
step 7 Cut the Pork Fat (5 oz) into 1/4 inch cubes. Start by cutting the fat lengthwise, then slicing the strips into cubes.
step 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.
step 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.
step 9
Using your hands, wash the shrimp with water, drain then set aside.
step 9 Using your hands, wash the shrimp with water, drain then set aside.
step 10
Cut the soaked shiitake mushrooms into small pieces.
step 10 Cut the soaked shiitake mushrooms into small pieces.
step 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.
step 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.
step 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.
step 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.
step 13
Add in the shrimp.
step 13 Add in the shrimp.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 20
Transfer the Siu Mai pieces into the steamer and garnish with some Fish Roe (to taste) on top.
step 20 Transfer the Siu Mai pieces into the steamer and garnish with some Fish Roe (to taste) on top.
step 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.
step 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.
step 22
Serve immediately with some Soy Sauce (to taste) or Black Vinegar.
step 22 Serve immediately with some Soy Sauce (to taste) or Black Vinegar.
Tags
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Appetizers
Dairy-Free
Comfort Food
Chinese
Pork
Seafood
Shellfish
Side Dish
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