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Shrimp And Pork Siu/Shao Mai



Siu Mai is one of the most popular item served at Dim Sum restaurants. My home-style version consists of shrimp and pork, and they are tasty, juicy, with springy like texture. Check out my video tutorial and learn how to make it at home.




Shrimp And Pork Siu/Shao Mai

Ingredients

24 Pieces of Wonton Wrappers
Shrimp or Fish Roe
Fresh or Frozen Green Peas

Filling
250 g Ground Pork (preferably with 15% fat)
½ tsp Sea Salt
2 tsp Potato Starch
A few dashes of White Pepper
1 Tbsp Cold Water
180 g Peeled White Shrimps, minced
3 Dried Shitake Mushrooms, soaked and finely chopped
1 tsp Anchovy Granules or Sugar
1 tsp Sesame Oil

Method

Mix the filling: Combine ground pork, sea salt, potato starch, white pepper, and water in a mixing bowl. Mix well, using a pair of chopstick or your hand to stir the stuffing in one direction until well combined. Then mix in the shrimps, mushrooms, sugar, and sesame oil. Continue to stir and hit the mixture against the bowl until sticky and well combine. Refrigerate filling mixtures for at least 4 hours or overnight.

Cut the wonton wrapper with a cookie cutter or trim the edges with a small knife.

Place about 1 Tbsp of stuffing in the center of the wonton wrapper. Gather the edges of the wrapper with your thumb and index finger to make a waist. Press down so that the filling is compact.

Use your finger or small knife to smooth the surface. Then place fish roe and green pea on top of the surface.

Place the dumplings in a steamer lined with greaseproof paper and steam for about 12 to 15 minutes. Serve immediately.

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