😋 My dad's delicious Siu Mai recipe (烧卖)!

By Made With Lau · 45 min

Ingredients

Instructions

1. Cut the pork shoulder into slices, then strips, then fine bits. Soak it in water and massage it for 1 to 2 minutes, let it sit for 10 to 15 minutes, then drain and squeeze out as much water as you can.
2. Wrap the shrimp in a paper towel and squeeze out as much moisture as possible, then mince finely.
3. Rehydrate the dried shiitake in hot water for 10 to 15 minutes, squeeze out the water, halve lengthwise, cut into strips and mince finely.
4. Cut the carrot into slices, then strips, then very fine bits.
5. In a bowl, mix the light soy sauce, oyster sauce, salt, sugar, cornstarch, baking soda, chicken bouillon, water and white pepper.
6. Mix the sauce into the pork for 2 to 3 minutes, then let it absorb the sauce for about 10 minutes.
7. Add the minced shrimp and mushroom, the olive oil and the sesame oil, and mix for another 1 to 2 minutes.
8. Cover and refrigerate the filling for 4 to 8 hours.
9. Place a wrapper in your palm, add about 1 oz of filling and flatten loosely. Form a circle with your index finger and thumb, lay the wrapper over it, and shape a funnel with the other fingers.
10. Push the end of a spoon into the center of the wrapper, then press the filling into the wrapper on all sides, rotating the dumpling a few times.
11. Squeeze the bottom half to push some filling up, then flatten that part with the spoon. Add more filling if needed and repeat.
12. To freeze, arrange the siu mai on a tray without touching, freeze for 1 to 2 hours until dry, then move to an airtight bag. Freeze for up to a month; thaw completely before steaming. Do not steam before freezing.
13. Fill a steamer with about 2 cups of water and bring to a boil. Place the siu mai on a rack without touching, cover and steam for 10 minutes. With a wok, lid and wire rack, steam for about 12 minutes.
14. Garnish with the minced carrot and serve immediately.

Summarized from Made With Lau's video. Watch it for the details.

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CarrotMushroomShrimpShiitake mushroomPork shoulderWonton wrapper