Cherry & Dennis Helper Habitat

Cantonese Pork and Shrimp Siu Mai

廣東鮮蝦豬肉燒賣

Cantonese Pork and Shrimp Siu Mai — finished dish

Total time: 42 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Cantonese siu mai uses coarsely chopped pork and shrimp in open-topped yellow wrappers, steamed until juicy.

01

Ingredients

Main ingredients

400 g semi-fatty pork
250 g peeled shrimp
24 pieces siu mai wrappers
4 pieces dried shiitake mushrooms
60 g carrot

Filling seasoning

1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp cornstarch
1 tsp sugar
1 pinch white pepper

Cantonese Pork and Shrimp Siu Mai — ingredients

02

Tools

cutting board
knife
large bowl
teaspoon
steamer basket

Cantonese Pork and Shrimp Siu Mai — tools

03

Steps

Cantonese Pork and Shrimp Siu Mai — Soak shiitake until soft, squeeze dry and dice; finely dice carrot

Step 1

Soak shiitake until soft, squeeze dry and dice; finely dice carrot

Soak shiitake until soft, squeeze dry and dice; finely dice carrot.

Cantonese Pork and Shrimp Siu Mai — Mix soy sauce, oyster sauce, sesame oil, cornstarch, sugar and pepper

Step 2

Mix soy sauce, oyster sauce, sesame oil, cornstarch, sugar and pepper

Mix soy sauce, oyster sauce, sesame oil, cornstarch, sugar and pepper.

Cantonese Pork and Shrimp Siu Mai — Coarsely mince pork; paste half the shrimp and dice the rest

Step 3

Coarsely mince pork; paste half the shrimp and dice the rest

Coarsely mince pork; paste half the shrimp and dice the rest.

Cantonese Pork and Shrimp Siu Mai — Stir pork with the seasoning in one direction until tacky

Step 4

Stir pork with the seasoning in one direction until tacky

Stir pork with the seasoning in one direction until tacky.

Cantonese Pork and Shrimp Siu Mai — Fold in shrimp paste, diced shrimp and shiitake

Step 5

Fold in shrimp paste, diced shrimp and shiitake

Fold in shrimp paste, diced shrimp and shiitake.

Cantonese Pork and Shrimp Siu Mai — Place a wrapper over the hand and add a heaped spoonful of filling

Step 6

Place a wrapper over the hand and add a heaped spoonful of filling

Place a wrapper over the hand and add a heaped spoonful of filling.

Cantonese Pork and Shrimp Siu Mai — Gather the sides into an open cylinder and flatten the base

Step 7

Gather the sides into an open cylinder and flatten the base

Gather the sides into an open cylinder and flatten the base.

Cantonese Pork and Shrimp Siu Mai — Top with a little carrot and keep every piece evenly sized

Step 8

Top with a little carrot and keep every piece evenly sized

Top with a little carrot and keep every piece evenly sized.

Cantonese Pork and Shrimp Siu Mai — Line the steamer and leave space between the dumplings

Step 9

Line the steamer and leave space between the dumplings

Line the steamer and leave space between the dumplings.

Cantonese Pork and Shrimp Siu Mai — Set over rapidly boiling water and steam on high for 12 minutes

Step 10

Set over rapidly boiling water and steam on high for 12 minutes

Set over rapidly boiling water and steam on high for 12 minutes.

Cantonese Pork and Shrimp Siu Mai — Cut one from the centre to confirm pork and shrimp are fully cooked

Step 11

Cut one from the centre to confirm pork and shrimp are fully cooked

Cut one from the centre to confirm pork and shrimp are fully cooked.

Cantonese Pork and Shrimp Siu Mai — Rest for one minute and serve hot in the basket or on a plate

Step 12

Rest for one minute and serve hot in the basket or on a plate

Rest for one minute and serve hot in the basket or on a plate.

Common mistakes

Do not skip doneness and texture checks; prevent condensation dripping during steaming and keep frying oil at a steady temperature.

Tips

Measure accurately, portion consistently and keep raw and cooked utensils separate; cut smaller for children or older adults.