Shiitake Pork & Shrimp Siu Mai | Recipe

Before I met my husband, I had only tried dim sum a couple of times, but, over the years together, I got to see what dim sum meant to him, and now what it means to me. 

Dim sum is a meal that always brings the family together; usually on Sundays, to rehash their week, joke around and check up on one another. When we moved away, I think one of the meals we missed the most was family dim sum. So, we would gather our friends to go grab dim sum when the mood struck, usually also on Sundays — to share food and catch up. And later, it turned into sharing dim sum videos, what to order, or sometimes making dim sum recipes at home. 

I love how meals like this can bring people together, so don't forget to plan that Sunday dim sum for yours— whether at a restaurant or at home!

You’re siu mai type

obviously.

There a few staple dishes that we always order at dim sum; siu mai, har gow, bbq pork buns, and turnip cake. Siu mai is one of the easiest of these to whip up and you can freeze a batch for later.

You can use either ground pork or pork belly for the filling, the pork belly will result in richer, more savory siu mai, but we would recommend using a KitchenAid Stand Mixer to mix the pork belly into a finer paste if doing so. The pork belly route is inspired after seeing Adam Liaw use it for his siu mai— he is a fantastic chef with many wonderful recipes and we definitely recommend following him. The ground pork is a bit more standard, but either your siu mai will be delicious!

What’s In It:

  • 1 lb ground pork (80% lean) OR 1 lb lean pork belly, chopped

  • 5-6 shrimp, de-shelled, de-veined, chopped

  • 2 scallions, minced

  • 2-3 slices ginger, minced

  • circular yellow wonton wrappers (or cut into circles if square with a dough cutter)

  • 2 tsp oyster sauce

  • 1 tsp sesame oil

  • 1 tbsp soy sauce

  • 1 tbsp shao xing wine

  • 1 tbsp chicken stock

  • 2 tsp corn starch

  • 5-6 shiitake mushrooms (fresh or dried + rehydrated)

  • 1/2 tsp white pepper

  • 1/4 tsp salt

  • 1/2 tsp sugar

  • masago to top or use a carrot diced up

  • small bowl of water

How to do it:

  1. If using pork belly, chop it into small pieces and add into a KitchenAid Stand Mixer and mix together on low at first, this will help to make a nice rich, savory filling with the fat content from the pork belly. If using ground pork, do the same process here, but a Stand Mixer isn’t necessary to use, you can simply stir everything together.

  2. Add in the sauces; soy, sesame oil, oyster sauce, salt + sugar. If using a Stand Mixer, bring your speed to low/medium here.

  3. Turn off the mixer and add in the mushrooms, bamboo shoots, scallions, + ginger and mix well. If using the mixer, bring back to a low/medium speed here.

  4. Add in the chicken stock, mixing in until blended. Add oyster sauce and corn starch. If the filling is still looking running from the stock, add in additional corn starch. You don’t want the filling to be runny as some of the fat content from the pork will steam out and you don’t want the filling to leak out of the siu mai.

  5. Add in the shrimp pieces until evenly mixed.

  6. Place a spoonful of filling in the middle of the wonton wrapper, wetting the edge of the wrapper with water. Bring the edges in and close them in next to the meat to make the siu mai shape. It doesn’t need to look perfect! Try to close any gaps by bringing the folds forward into the center.

  7. You can top the roe on top and steam it with the siu mai or you can place it on after you’ve steamed it. You can also use a carrot, finely chopped here if you want to omit roe on top.

  8. Steam the siu mai in a rice cooker in a steamer tray or on a stove top in bamboo steamers over water + a lid on top for about 8-10 minutes. Top with roe (if you didn’t put it on earlier).

  9. Dip with dumpling sauce or chili oil and enjoy with tea!

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