Shu Mai (Shui Mai) - Steamed Pork Dumplings
This classic dim sum dish features plump, juicy pork and shrimp wrapped in a wonton wrapper
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Servings: 4
Calories: 402kcal
Equipment
Ingredients
- 12 oz. ground pork
- Pinch of salt
- 1.5 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon corn starch
- 3 dried shiitake mushrooms soaked in warm water to rehydrate, finely chopped
- 6 oz. shrimp peeled and deveined, chopped
- 20-25 wonton wrappers
- Masago fish roe for garnish
Instructions
- In a large mixing bowl, combine pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch and mix well until it turns into a paste. Add mushrooms and shrimp and mix to combine.
- To make the Siu Mai, form an “C” with you index finger and thumb and place a wonton wrapper over it. Add 1-2 teaspoon of filling and push down on the “C” while rotating with your fingers to get a evenly round shape. Then use a knife to smear more filling and level to the edge of the wonton. Push down to flatten the base and shape into a round.
- In a bamboo steamer, add dumplings and steam for 10 mins until dumplings are cooked through. Remove from heat then garnish each Siu Mai with a bit of roe in the middle. Serve with a soy chili sauce.
Nutrition
Calories: 402kcal | Carbohydrates: 26g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 133mg | Sodium: 687mg | Potassium: 411mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg