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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Tags
VIEW MORE TAGS VIEW LESS TAGSCrispy Roasted Pork Belly 脆皮燒肉
Siu Mai
Sichuan Kung Bao Chicken 宫保雞丁
Seaweed Salad (Wakame Salad)
Orange Chicken
Pan-Fried Dumplings
Egg Drop Soup
Walnut Shrimp
Pork Mei Fun (Rice Noodles)
Shrimp and Pork Spring Rolls
Beef with Broccoli
Ma Po Tofu
Honey Chicken
Yellow Fried Rice
Hot and Sour Soup
Fujianese Wonton Soup (Fujian Bian Rou)
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