Steamed Siu Mai

Name: Steamed Siu Mai
Cuisine: Chinese
Ingredients: 1¼ teaspoons sugar; 2 tablespoons thin soy sauce; 1 pound shelled and deveined small raw shrimp, pat dried and coarsely minced; 2 tablespoons vegetable oil; 1¼ teaspoons salt; 10 medium-sized dried Chinese mushrooms, reconstituted and finely minced; 1-2 teaspoons sesame oil; 1 pound trimmed lean pork, finely minced

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

One of the most basic Cantonese dim sum (hors d’oeuvres) is siu mai, open-topped pork dumplings. It is worth your trouble and expense to get the raw shrimp rather than use just pork, as so many restaurants seem to do these days.

Ingredients

1 pound shelled and deveined small raw shrimp, pat dried and coarsely minced
1¼ teaspoons salt

Asia
China
Starter

Method

Prepare the stuffing. Put the minced shrimp into a large bowl. Add the salt and, using either a pair of chopsticks or a fork, stir vigorously in the same direction for about 2 minutes or until the shrimp has become gelatinous. Add the minced pork and Chinese mushrooms, then add the soy sauce, sugar, and pepper. Stir in the same direction again for another 2-3 minutes, until t