Prepare to embark on a culinary journey that will transport you straight to the bustling streets of Hong Kong with these irresistible Siu Mai Pork and Shrimp dumplings! Imagine delicate, steamed parcels bursting with juicy ground pork, succulent shrimp, and a tantalizing kick of chili garlic oil that will make your mouth water. Whether you're a dim sum enthusiast or a curious home cook, this recipe promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 24 pieces
Ingredients
- 1 cup ground pork
- 1 cup shrimp, chopped
- 1/4 cup diced green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 24 siu mai wrappers
- Chili garlic oil for drizzling
Instructions
- Begin by preparing all your ingredients. Gather 1 cup of ground pork, 1 cup of chopped shrimp, 1/4 cup of diced green onions, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Ensure the shrimp is chopped into small pieces for even distribution in the filling.
- In a large mixing bowl, combine the ground pork, chopped shrimp, diced green onions, soy sauce, and sesame oil. Use your hands or a spatula to mix the ingredients thoroughly until they are well combined. The mixture should be sticky and hold together when pressed.
- Once the filling is mixed, set it aside to marinate for about 10 minutes. This allows the flavors to meld together.
- While the filling is marinating, prepare your steaming setup. Fill a large pot or steamer with water and bring it to a simmer over medium heat. If you are using a bamboo steamer, line it with parchment paper or cabbage leaves to prevent sticking.
- After the filling has marinated, take a siu mai wrapper and place it in the palm of your hand. Spoon about 1 tablespoon of the filling mixture into the center of the wrapper.
- Gently gather the edges of the wrapper and pinch them together to form a cup shape around the filling. Leave the top exposed to showcase the filling. Repeat this process with the remaining wrappers and filling until all siu mai are assembled.
- Once all the siu mai are formed, carefully place them in the steamer basket, ensuring they are not touching to allow for even cooking. You may need to steam them in batches depending on the size of your steamer.
- Steam the siu mai for about 10-12 minutes, or until the pork is cooked through and the shrimp is opaque. You can check for doneness by cutting one open to ensure the filling is no longer pink.
- While the siu mai are steaming, prepare the chili garlic oil. In a small saucepan, heat a few tablespoons of oil (such as vegetable or canola) over medium heat. Add minced garlic and red pepper flakes to taste. Sauté until the garlic is golden brown and fragrant, being careful not to burn it. Remove from heat and set aside.
- Once the siu mai are cooked, carefully remove them from the steamer and arrange them on a serving platter. Drizzle the chili garlic oil over the top for added flavor and spice.
- Serve the siu mai warm, garnished with additional diced green onions if desired. Enjoy your homemade Siu Mai Pork and Shrimp with Chili Garlic Oil!
Tips
- Chop your shrimp finely to ensure an even texture in the filling and prevent large chunks from disrupting the dumpling's delicate structure.
- Don't overfill the wrappers - about 1 tablespoon of filling is perfect to maintain the classic siu mai shape.
- Use cold ingredients when mixing the filling to help the mixture bind together more effectively.
- Invest in a good bamboo steamer if possible, as it provides more even steaming and authentic flavor.
- Make sure your steamer doesn't touch the water - steam should cook the dumplings, not direct water contact.
- For extra flavor, let the filling marinate for 15-20 minutes before assembling to allow the seasonings to meld.
- If you're new to shaping siu mai, practice makes perfect - don't get discouraged if the first few look imperfect!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
