Servings: 20 dumplings
Calories: 15kcal
Equipment
Ingredients
Main Ingredients
- 20 siu mai wrappers or use wonton wrappers
- 227 g pork
- 113 g shrimp peeled and deveined
- 4 dried shiitake mushrooms (pieces)
- 15 g carrot finely chopped for garnish
Marinade
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 0.5 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons cornstarch
- 0.5 teaspoon baking soda
- 2 tablespoons water
- 0.5 teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- 1 tablespoon sesame oil
- 1 teaspoon sunflower oil
Siu Mai Dough
- 100 g wheat flour
- 50 ml hot water
- 1 egg yolk
- cornstarch for dusting
Procédé
Siu Mai Dough
- In a mixing bowl, gradually stir the water into the flour.100 g wheat flour, 50 ml hot water
- Add the egg yolk and knead until a smooth dough forms.1 egg yolk
- Let rest, covered, for 30 minutes.
- Divide into pieces of about 5g.
- Roll into balls, flatten them, and roll out to make discs about 7.5cm. Dust well with cornstarch to keep them from sticking to one another.cornstarch
- While you form the remaining discs, cover with a damp towel.
Ingredient Preparation
- Rehydrate the mushrooms in hot water for 10–15 minutes. Squeeze out as much water as possible, then finely mince.4 dried shiitake mushrooms (pieces)
- Slice the pork into strips, then mince. Soak in water and massage for 1–2 minutes. Let sit for 10–15 minutes. Drain in a colander and squeeze out as much water as possible by pressing firmly. Tip: bundle everything in a towel to make it easier.227 g pork, 2 tablespoons water
- Wrap the shrimp in a paper towel and press to remove as much moisture as possible. Mince into small pieces.113 g shrimp
- Slice the carrots, cut into strips, then into very fine pieces.15 g carrot
The Famous Marinade
- In a bowl, combine the pork with the marinade ingredients and mix well for 2–3 minutes. Let rest for 15 minutes.1 tablespoon light soy sauce, 2 tablespoons oyster sauce, 0.5 teaspoon salt, 2 teaspoons sugar, 2 tablespoons cornstarch, 0.5 teaspoon baking soda, 0.5 teaspoon white pepper, 1 teaspoon chicken bouillon powder, 1 tablespoon sesame oil, 1 teaspoon sunflower oil
- Add the mushrooms and shrimp. Mix well for a few minutes, cover, and refrigerate for 4–8 hours. Yes, really.
The Folding From Hell
- Lay a wrapper flat in your palm.20 siu mai wrappers
- Spoon about 1 teaspoon of filling onto the wrapper and gently flatten it.
- Make a circle by pressing your index finger and thumb together, and place the wrapper on the circle. Shape your other fingers into a funnel.
- Using the handle end of a spoon, push down into the center of the wrapper, into the hole made by your fingers.
- Compress the filling in the wrapper by pressing with your spoon while supporting the sides with your fingers. Rotate the dumpling several times.
- Squeeze the bottom half of the dumpling to push some of the filling upward, then flatten the top with your spoon.
- If there isn't enough filling, add more and start over. I know it's hard to explain in writing, and I do plan to release a video eventually, but for now you'll have to make do.
- Top each dumpling with a few small pieces of carrot.
- Steam for about 12 minutes.
Notes
Can I freeze my siu mai?
Yes, BEFORE COOKING. They keep for about 1 month in the freezer. The process is simple:
- Spread the siu mai out on a large tray, spacing them well, and freeze for 2 hours.
- Once frozen, transfer them to a plastic bag. This prevents them from sticking together.
- Let them thaw completely in the fridge before using. In short, take them out of the freezer the night before.
Nutrition
Calories: 15kcal | Féculents: 0.4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 9mg | Sodium: 146mg | Potassium: 19mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg
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