燒賣‭S‬ iu‬‭Mai‬

‭https://www.madewithlau.com/recipes/siu-mai‬

‭
‭ he quintessential dim sum dish, right at home!‬
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‭ rep Time‬‭240 min‬
P ‭Total Time‬‭260 min‬ ‭Yields‬‭4 servings‬

‭ ain Ingredients‬
M ‭ arinade‬
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‭794 g‬‭pork shoulder butt‬ ‭3.5 tbsp‬‭light soy sauce‬
‭397 g‬‭shrimp (peeled and deveined)‬ ‭7 tbsp‬‭oyster sauce‬
‭14 pieces‬‭dried shiitake mushroom‬ ‭1.8 tsp‬‭salt‬
‭70 pieces‬‭siu mai wrappers (can also use wonton‬ ‭7 tsp‬‭sugar‬
‭wrappers, more on this later)‬ ‭7 tbsp‬‭cornstarch‬
‭49.6 g‬‭carrot (minced for garnish)‬ ‭1.8 tsp‬‭baking soda‬
‭3.5 tsp‬‭chicken bouillon‬
‭7 tbsp‬‭water‬
‭1.8 tsp‬‭white pepper‬
‭3.5 tsp‬‭olive oil‬
‭3.5 tbsp‬‭sesame oil‬

I‭nstructions‬
‭Step 1: Chop and prepare ingredients‬
‭We'll be mincing and preparing:‬
‭Pork shoulder butt:‬‭(794 g)‬
‭Cut into slices, strips, then into fine bits. Soak in water and massage the pork for 1 to 2 minutes. Let itsit for‬
‭10 to 15 minutes. Afterward, drain in a colander and squeeze out as much water as you can.‬

‭ hrimp:‬‭(397 g)‬
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‭Wrap in a paper towel and squeeze out as much moisture as you can. Mince into fine bits.‬
‭Dried shiitake mushrooms‬‭(14 pieces)‬‭:‬
‭Reconstitute in hot water for 10 to 15 minutes. Then, squeeze out as much water as you can. Slice the‬
‭mushroom in half, lengthwise. Cut into strips, then mince into fine bits.‬

‭ arrot‬‭(49.6 g)‬‭:‬
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‭Cut into slices, strips, then very fine bits.‬

‭ hef’s Tip:‬‭Similar to our Steamed Spare Rib recipe,‬‭we want to soak the pork in water to remove some of‬
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‭the redness and pork-y taste by getting rid of some of the myoglobin.‬
‭In general, with our meats, to avoid a soggy siu mai, we want to extract as much water as we can before we‬
‭wrap them.‬

‭ tep 2: Make marinade‬

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‭In a bowl, we'll mix:‬ ‭ ornstarch‬‭(7 tbsp)‬
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‭light soy sauce‬‭(3.5 tbsp)‬ ‭baking soda‬‭(1.8 tsp)‬
‭oyster sauce‬‭(7 tbsp)‬ ‭chicken bouillon‬‭(3.5 tsp)‬
‭salt‬‭(1.8 tsp)‬ ‭water‬‭(7 tbsp)‬
‭sugar‬‭(7 tsp)‬ ‭white pepper‬‭(1.8 tsp)‬
‭ tep 3: Marinate ingredients‬
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‭We'll be creating our siu mai fillings in a few steps:‬
‭Mix the sauce and pork in a bowl for about‬‭2 to 3‬‭minutes‬‭. This is important in helping the pork become‬
‭more tender.‬
‭Let the pork absorb the sauce for about 10 minutes.‬
‭Then, add in the minced shrimp and mushrooms, along with olive oil‬‭(3.5 tsp)‬‭and sesame oil‬‭(3.5 tbsp)‬‭.‬
‭Mix again for another 1 to 2 minutes.‬
‭Cover with plastic wrap, and let everything marinate in the refrigerator for 4 to 8 hours.‬

‭ tep 4: Fold dumplings‬

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‭This is a lot easier to conceptualize by watching our video (and also much easier with practice), but here are‬
‭the steps to stuff and fold the dumplings:‬
‭Lay out a wrapper in your palm (my dad prefers his left/non-dominant hand).‬
‭Scoop about 1 oz of meat filling onto the wrapper, and loosely flatten it.‬
‭Make a circle by pressing your index finger and thumb together, and place the wrapper over the circle. Make‬
‭a funnel-like shape with your other fingers.‬
‭With the opposite end of a spoon, push into the center of the wrapper, into the hole you made with your‬
‭fingers.‬
‭Compress the meat into the dumpling wrapper by pressing with your spoon, squeezing with your fingers on‬
‭all sides. Rotate the dumpling with your fingers a few times.‬
‭Squeeze the bottom half of the dumpling to force some of the meat to rise, and flatten that with your spoon.‬
‭If there's not enough meat, you can add some more and repeat.‬

‭ reezing large batches for later‬

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‭If you are planning on making a bunch of siu mai at once, you can freeze them to steam for later.‬
‭Lay out the siu mai on a tray, making sure that they're not touching one another.‬
‭Put them in the freezer for 1 to 2 hours.‬
‭This should dry them enough so that you can place all of them in an airtight zip top bag.‬
‭Definitely DO NOT steam them and then freeze them.‬
‭You can freeze them for at least a month. When you're looking to cook them, just let them thaw completely‬
‭before steaming.‬

‭ tep 5: Steam dumplings‬

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‭Fill a steamer with about 2 cups of water. Lay out the siu mai on a steamer rack (with holes on the tray) so‬
‭they're not touching.‬
‭Bring the water to a boil, then carefully set the siu mai in the steamer. Cover, and steam for 10 minutes.‬
‭If you don't have a dedicated steamer or this kind of steamer rack, you can also use a wok/pan with a lid, a‬
‭wire steamer rack, and a plate. With this setup, steam for about 12 minutes.‬
‭Once they're done, carefully lift the steamer rack out (my dad used chopsticks). Garnish with the minced‬
‭carrots, and you're ready to eat!‬

‭It's best if you eat it immediately at peak moistness and juiciness :)‬