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Hong Kong Siu Mai
Siu mai are classic Cantonese dumplings, a staple of dim sum. These open-topped dumplings are typically filled with a mixture of seasoned pork and shrimp, often with the addition of mushrooms and water chestnuts for texture. They are steamed until tender and juicy.
ð§ ææ
- 200 g Ground pork(preferably with some fat)
- 120 g Shrimp(finely chopped)
- 40 g Water chestnuts(drained and finely chopped)
- 2 medium Shiitake mushrooms(dried, rehydrated and finely chopped)
- 1.5 tbsp Light soy sauce
- 0.75 tbsp Shaoxing wine(or dry sherry)
- 1 tsp Sesame oil
- 1 tsp Sugar
- 0.25 tsp White pepper
- 1 tbsp Potato starch(or cornstarch)
- 20 pieces Siu mai wrappers
- 20 Goji berries(for topping (optional))
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the ground pork, chopped shrimp, water chestnuts, and shiitake mushrooms.
- 2
Add the light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and potato starch. Mix thoroughly with your hands until the mixture becomes sticky and well combined. Marinate for at least 20-30 minutes in the refrigerator.
- 3
Prepare your steamer by lining the base with parchment paper or a steamer liner. Bring water to a boil in the wok or pot.
- 4
Place a siu mai wrapper in your palm. Spoon about 1 tablespoon of the filling into the center. Gently pleat the edges of the wrapper around the filling to form an open-topped cup shape, leaving the top exposed. You can use a spoon to press down on the filling to compact it.
- 5
Place the formed siu mai on the prepared steamer liner, ensuring they don't touch each other. Top each siu mai with a goji berry, if using.
- 6
Steam over high heat for 8-10 minutes, or until the pork is cooked through and the wrappers are tender.
- 7
Serve immediately, optionally with sweet soy sauce, chili oil, or other dipping sauces.
ð¡ ããã®ã³ã
- âFor best results, use pork with a good fat content for a juicier filling.
- âDon't overfill the wrappers, as this can make them difficult to seal.
- âEnsure the steamer is producing enough steam before adding the dumplings.
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- Some recipes include a small amount of egg white in the filling for binding.
- Fish siu mai is also popular, using fish paste instead of pork and shrimp.