Surefire Siu Mai Dim Sum
Experience the irresistible flavors of "Surefire Siu Mai Dim Sum," a perfect blend of tender ground pork, juicy shrimp, and earthy shiitake mushrooms, enhanced with the crunch of water chestnuts and aromatic green onions. This classic dim sum recipe brings authentic Cantonese flavors to your kitchen with a savory seasoning of soy sauce, oyster sauce, and sesame oil, all wrapped in thin wonton wrappers. Topped with a touch of grated carrot and optional bright green peas, these bite-sized treats are as visually stunning as they are delicious. Steamed to perfection in just 15 minutes, this recipe is ideal for dinner parties, family gatherings, or a special dim sum feast at home. Serve these handmade dumplings with soy sauce or chili oil for an unforgettable appetizer or main course!
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Recipe Information
Ingredients
- 300 g ground pork
- 150 g shrimp (peeled, deveined, and finely chopped)
- 3 pieces shiitake mushrooms (rehydrated and finely chopped)
- 4 pieces water chestnuts (finely chopped)
- 2 stalks green onion (finely chopped)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 0.5 tsp sugar
- 1 tbsp cornstarch
- 0.25 tsp white pepper
- 25 pieces store-bought wonton wrappers (round or square)
- 1 medium carrot (finely grated, for garnish)
- 25 pieces peas (for garnish, optional)
Instructions
In a large mixing bowl, combine the ground pork, chopped shrimp, shiitake mushrooms, water chestnuts, and green onion. Mix thoroughly.
Add soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and white pepper to the mixture. Stir until fully combined and the mixture becomes slightly sticky.
Prepare a clean surface for assembling the siu mai. Take one wonton wrapper and place it on your palm or a flat surface.
Spoon about 1 to 1.5 tablespoons of the filling into the center of the wrapper.
Gently gather the edges of the wonton wrapper upward to partially enclose the filling, leaving the top open. Slightly press the filling to ensure it is tightly packed.
Repeat with the remaining filling and wonton wrappers, arranging the siu mai on a parchment-lined tray to avoid sticking.
Garnish the top of each siu mai with a small pinch of grated carrot and, if desired, a pea for a decorative touch.
Bring water to a boil in a steamer pot or wok. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.
Arrange the siu mai in the steamer, ensuring they are not touching each other to allow for even cooking.
Cover the steamer and steam over high heat for 10-12 minutes, or until the filling is fully cooked through.
Carefully remove the siu mai from the steamer and serve immediately, accompanied by soy sauce or chili oil for dipping.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.9 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1614 mg | 34% | |
*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.
