Cantonese Siu Mai

Ingredients

• Ground pork 200g
• Shrimp 150g, peeled and deveined
• Shiitake mushrooms 3, finely diced
• Bamboo shoots 50g, finely diced
• Wonton wrappers 20 pieces
• Egg 1 (yolk only)
• Soy sauce 1 tablespoon
• Oyster sauce 1 tablespoon
• Sesame oil 1 teaspoon
• Cornstarch 1 tablespoon
• White pepper 1/2 teaspoon

Cooking Steps

1. 1. Finely chop the shrimp into small pieces, leaving a few larger chunks for texture.
2. 2. In a large bowl, combine ground pork, chopped shrimp, diced mushrooms, and bamboo shoots.
3. 3. Add soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and egg yolk. Mix vigorously in one direction until sticky.
4. 4. Place a wonton wrapper in the palm of your hand and add about 1 tablespoon of filling to the center.
5. 5. Gather the edges of the wrapper around the filling, forming an open-topped cup shape. Lightly press to seal the base.
6. 6. Smooth the top of the filling and garnish with a small dot of orange roe or a green pea.
7. 7. Set up a steamer and line with cabbage leaves or parchment paper.
8. 8. Place the siu mai in the steamer, leaving space between each piece.
9. 9. Steam over high heat for 8-10 minutes until the filling is cooked through and the wrapper is translucent.

Cultural Tips

Siu Mai is one of the most iconic dim sum dishes in Cantonese cuisine. Its distinctive open-top appearance, resembling a small flower basket, makes it instantly recognizable. Originating from the teahouses of Guangzhou, siu mai has become a symbol of Cantonese dim sum culture worldwide. The combination of pork and shrimp creates a delicate balance of flavors.