Pork Siewmai
Delight your taste buds with Pork Siewmai, a traditional Cantonese dim sum classic that's as beautiful as it is flavorful. These steamed pork and shrimp dumplings are encased in delicate wonton wrappers and brimming with the savory richness of ground pork, juicy shrimp, and finely chopped water chestnuts for a delightful crunch. Infused with soy sauce, oyster sauce, sesame oil, and fragrant ginger, the filling is perfectly balanced with aromatic green onions and a touch of white pepper for just the right kick. Topped with a colorful garnish of grated carrot and peas, each bite of Siewmai is a feast for both the palate and the eyes. Whether served as an appetizer or part of a dim sum spread, this recipe is an irresistible crowd-pleaser that’s ready in under an hour. Pair these tender dumplings with soy sauce or spicy chili-garlic sauce to elevate the flavors even further!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 250 grams Shrimp, peeled and deveined
- 30 pieces Wonton wrappers
- 50 grams Water chestnuts, finely chopped
- 2 stalks Green onions, finely chopped
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.5 teaspoon White pepper
- 1 large Egg
- 1 teaspoon Ginger, finely grated
- 30 grams Carrot, finely grated
- 30 grams Peas
Instructions
In a large mixing bowl, combine the ground pork, chopped shrimp, water chestnuts, green onions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, white pepper, egg, and ginger. Mix thoroughly until all ingredients are well incorporated.
Prepare a clean working surface and have wonton wrappers ready. Take one wrapper and place about a tablespoon of filling in the center.
Gather the edges of the wrapper up around the filling to form a cup or basket shape. Gently press the filling down to fit snugly.
Decorate the tops of each dumpling with a pinch of grated carrot and one or two peas.
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
Arrange the siewmai in the steamer, making sure to leave space between each one to ensure even cooking.
Fill a wok or a large pot with water and bring to a boil. Once boiling, reduce heat to medium-high and place the steamer over the pot.
Cover the steamer and steam the siewmai for approximately 15-20 minutes or until the pork is fully cooked (internal temperature should reach 70°C or 160°F).
Carefully remove the steamer from the pot. Serve the pork siewmai hot with soy sauce or chili-garlic sauce on the side.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 5057 mg | 220% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 8.3 g | ||
| Protein | 224.3 g | 449% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 430 mg | 33% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
