Ingredients with Measurements:
- 1 lb ground pork
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup water chestnuts, finely chopped
- 1/4 cup green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 package siu mai wrappers (about 24 pieces)
Special equipment needed:
- Bamboo steamer
- Parchment paper
Step-by-step instructions:
1. In a large bowl, combine ground pork, shrimp, water chestnuts, green onions, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt, and white pepper. Mix well until all ingredients are evenly distributed.
2. Take a siu mai wrapper and place about 1 tablespoon of the filling in the center. Gather the edges of the wrapper around the filling, leaving the top exposed. Repeat with the remaining filling and wrappers.
3. Cut parchment paper into small squares to fit the bottom of the bamboo steamer. Place the siu mai on top of the parchment paper, leaving some space between each piece.
4. Fill a wok or large pot with water and bring to a boil. Place the bamboo steamer on top of the wok or pot, making sure the water does not touch the bottom of the steamer.
5. Cover the steamer with a lid and steam the siu mai for about 8-10 minutes or until cooked through.
6. Remove the steamer from the wok or pot and let the siu mai cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes about 24 pieces
Nutritional information:
Calories per serving: 82
Fat: 4g
Carbohydrates: 5g
Protein: 7g
Sodium: 232mg
Sugar: 1g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Bamboo shoots or jicama can be used instead of water chestnuts.
- Chives or shallots can be used instead of green onions.
Variations:
- Add chopped mushrooms or cabbage to the filling for extra flavor and texture.
- Use wonton wrappers instead of siu mai wrappers for a different shape.
- Make a vegetarian version by using tofu or seitan instead of meat.
Tips and tricks:
- Make sure the filling is well-mixed to ensure even flavor in each siu mai.
- Use a small spoon or scoop to measure the filling for each siu mai to ensure consistent size.
- If the siu mai sticks to the parchment paper, lightly grease the paper with cooking spray or oil.
Storage instructions:
- Store leftover siu mai in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the siu mai in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to 2 months.
Reheating instructions:
- To reheat, steam the siu mai for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the siu mai on a platter with a dipping sauce on the side.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Suggested side dishes:
- Chinese broccoli with oyster sauce
- Fried rice
- Hot and sour soup
Troubleshooting advice:
- If the siu mai falls apart during steaming, the filling may be too loose. Add more cornstarch to the filling to help bind it together.
- If the siu mai is too dry, add more water chestnuts or a splash of water to the filling.
Food safety advice:
- Make sure the pork and shrimp are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Wash your hands and all surfaces thoroughly before and after handling raw meat and seafood.
Food history:
- Siu mai is a traditional Chinese dumpling that originated in Guangdong province.
- It is often served as a dim sum dish in Cantonese cuisine.
Flavor profiles:
- Savory
- Umami
- Salty
- Sweet
Serving suggestions:
- Serve hot as a snack or appetizer.
- Can be served as part of a dim sum spread.
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Region: Chinese