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Pork and Shrimp Siu Mai
Created by: Howcan Team
Ingredients
- 1/2 pound ground pork
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup water chestnuts, finely chopped
- 2 tablespoons green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 24 round siu mai wrappers
- 24 small pieces of carrot or green peas for garnish
Instructions
- In a food processor, combine 1/2 pound ground pork, 1/2 pound shrimp, 1/4 cup water chestnuts, 2 tablespoons green onions, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pulse until well combined but still slightly chunky.
- Place a siu mai wrapper in the palm of your hand. Spoon 1 tablespoon of the pork and shrimp mixture into the center of the wrapper. Gather the edges of the wrapper up around the filling, leaving the top of the filling exposed. Pinch the edges to seal and create a pleated effect around the top. Place a small piece of carrot or green pea on top for garnish. Repeat with the remaining wrappers and filling.
- Arrange the siu mai on a parchment paper-lined steamer basket, leaving space between each siu mai to prevent sticking. Steam over boiling water for 12-15 minutes, or until the filling is cooked through.
- Serve the siu mai hot with soy sauce or chili oil for dipping. Enjoy!
Pork and Shrimp Siu Mai is a traditional Chinese dumpling that originated in the Guangdong province. This popular dim sum dish is believed to have been created during the Ming Dynasty and has since become a staple in Cantonese cuisine. The combination of succulent pork and fresh shrimp, seasoned with traditional Chinese flavors, is what makes this dish so irresistible. Chefs in Hong Kong and Guangzhou are renowned for their expertise in crafting the perfect Siu Mai, using a delicate balance of ingredients and precise folding techniques. Today, the best versions of this dish can be found in authentic Cantonese restaurants around the world. The key to a great Siu Mai lies in the quality of the ingredients, especially the freshness of the shrimp and the right balance of seasoning. Some alternative methods for making this dish include using different types of wrappers or adding unique ingredients to the filling, such as shiitake mushrooms or water chestnuts, to create a personalized twist on the classic recipe.
45 min
24 siu mai
120 per siu mai calories
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