Recipe Image
Servings:
8
Siu Mai
Siu Mai is a type of Dim Sum that is traditionally eaten for breakfast “Yum Cha” but now they also serve it during lunch hours.
Total Time
1hr 30min
4.0
1 Rating
Author: The Art of Cooking
Servings:
8
Ingredients
•
3
Shiitake Mushrooms
•
12
oz
Shrimp
•
1
Tbsp
Corn Starch
or Potato Starch
•
2
tsp
Water
•
2
tsp
Salt
•
10
oz
Lean Pork
•
5
oz
Pork Fat
•
1/4
tsp
Ground White Pepper
•
2
tsp
Potato Starch
•
1
Tbsp
Granulated Sugar
•
1/2
tsp
Chicken Bouillon Powder
•
1
Tbsp
Soy Sauce
•
1
Tbsp
Sesame Oil
•
to taste
Crab Roe
or Fish Roe
•
20
Wonton Wrappers
Cooking Instructions
1.
Soak the
Shiitake Mushrooms (3)
in hot water for 30 minutes to 1 hour.
2.
Devein the
Shrimp (12 oz)
with a toothpick.
3.
Place shrimp in a bowl and add
Salt (1/2 tsp)
,
Potato Starch (2 tsp)
,
Water (2 tsp)
and mix. Let the shrimp sit for 10-15 minutes.
4.
Cut the
Lean Pork (10 oz)
into approximately 1/4-inch cubes or smaller.
5.
Cut
Pork Fat (5 oz)
into 1/8-inch or smaller pieces.
6.
Wash, rinse and set the shrimp aside.
7.
Squeeze excess liquid from the shitake mushrooms and cut into fine pieces.
8.
In a large flat beater mixer, add the pork,
Salt (1 tsp)
,
Ground White Pepper (1/4 tsp)
, and
Corn Starch (1 Tbsp)
.
9.
Start the mixer on the lowest setting first. The gradually increase speed to medium-low and then to medium. Beat the pork until it sticks to the side of the bowl and beater.
10.
Add in shrimp. Start again on lowest speed and gradually increase to medium. Beat until the shrimp is fully incorporated into the meat and the mixture is sticky.
11.
Add shitake mushrooms,
Granulated Sugar (1 Tbsp)
,
Chicken Bouillon Powder (1/2 tsp)
, and
Soy Sauce (1 Tbsp)
. Mix on medium-low speed until ingredients are blended well.
12.
Lastly, add the pork fat and
Sesame Oil (1 Tbsp)
. Mix on low to medium-low speed.
13.
Place the filling in the middle of the
Wonton Wrappers (20)
. Push the side in forming a "C" cup. The filling should stick to the butter knife.
14.
Then use your hand to form into shape and at the same time spinning around. You should also push the filling downward with your butter knife to pack it tightly.
15.
Make sure each Siu Mai is the same height.
16.
Use a parchment paper with holes cut into them to allow steam to enter.
17.
Decorate each Siu Mai with
Crab Roe (to taste)
.
18.
In a pot or wok, bring water to a boil. Steam for about 9-11 minutes.
19.
Enjoy!
Nutrition Per Serving
CALORIES
499
FAT
22.3 g
PROTEIN
24.1 g
CARBS
50.0 g
