Name: Siu Mai
Yield: Makes 20 or serves 6 as an appetizer, snack, or dim sum
Cuisine: Chinese
Ingredients: 1 teaspoon cornstarch; 20 store-bought siu mai or wonton wrappers; 1 teaspoon Chinese rice wine or sherry; 1 teaspoon chicken bouillon powder; 1 big dried shiitake mushroom; 8 oz (250 g) pork butt or pork neck, cut into small strips; 1 tablespoon egg white; 4 oz (100 g) shelled and deveined medium-sized raw shrimp; ¾ teaspoon sesame oil; ¼ heaping teaspoon salt; 1 teaspoon sugar; Frozen green peas

Preparation info

Makes 20 or serves
6
as an appetizer, snack, or dim sum

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

When it comes to Cantonese dim sum, Siu Mai is the epitome of goodness and a must-have item on your dim sum menu. Made with pork and shrimp and neatly folded up in a nice parcel, Siu Mai is a mouthful of pure gastronomical bliss—fresh, juicy, and delightful. To create the best homemade Siu Mai recipe, I studied and scrutinized the texture of the siu mai served at all my favorite dim sum restaurants. There is one thing my recipe has in common with them all: using shredded pork in smal