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RECIPE
15 INGREDIENTS22 STEPS1hr 30min

Pork and Shrimp Suimai

5.0
1 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.
Pork and Shrimp Suimai Recipe | SideChef
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.
theartofcooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
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theartofcooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
http://www.theartofcooking.org/
1hr 30min
Total Time
$4.71
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3
Dried Shiitake Mushrooms
12 oz
Shrimp , peeled
2 Tbsp
or Potato Starch
1/2 Tbsp
Water
1/2 Tbsp
10 oz
5 oz
1/4 tsp
Ground White Pepper
1/2 tsp
Chicken Bouillon Powder
1 Tbsp
1 tsp
Sesame Oil
to taste
Fish Roe
or Peas
35
Wonton Wrappers
or Dumpling Wrappers
to taste
or Black Vinegar
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Nutrition Per Serving

VIEW ALL
CALORIES
1328
FAT
44.1 g
PROTEIN
60.0 g
CARBS
169.7 g

Cooking Instructions

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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 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 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 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 9
Using your hands, wash the shrimp with water, drain then set aside.
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 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 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 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 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 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 22
Serve immediately with some Soy Sauce (to taste) or Black Vinegar.
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Nutrition Per Serving
Calories
1328
% Daily Value*
Fat
44.1 g
57%
Saturated Fat
15.6 g
78%
Trans Fat
0.0 g
--
Cholesterol
236.5 mg
79%
Carbohydrates
169.7 g
62%
Fiber
5.3 g
19%
Sugars
3.2 g
--
Protein
60.0 g
120%
Sodium
3091.0 mg
134%
Vitamin D
0.1 µg
0%
Calcium
199.5 mg
15%
Iron
10.7 mg
59%
Potassium
714.6 mg
15%
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