Homemade Siu Mai (Open-Topped Pork & Shrimp Dumplings)
烧卖
Homemade Siu Mai (Open-Topped Pork & Shrimp Dumplings) — Dim SumShenzhen home cooking.
Ingredients
- ground pork
- shrimp
- water chestnuts
- light soy sauce
Instructions
- Combine pork, shrimp, water chestnuts, light soy sauce, 1/4 tsp white pepper, and 1 tsp sesame oil in a bowl. Stir vigorously in one direction for 2 minutes until sticky and glossy. (Mixture clings to bowl sides and forms ribbons when lifted.)
- Wrap 1 tbsp filling in a round wonton wrapper (9 cm diameter), pressing edges to form a cup shape with open top. Do not seal — leave center exposed. (Wrapper stands upright with firm base; filling fills 3/4 of cup height.)
- Top each siu mai with a 3-mm cube of carrot (for color) and a tiny pinch of minced scallion greens. (Carrot cube sits centered, bright orange against pale filling.)
- Steam over high heat for 8 minutes until pork is cooked through and internal temperature reaches 71°C (160°F). (Filling is firm and opaque; no pink juices seep out.)
- Serve immediately with light soy sauce for dipping. Optional: drizzle with 1/2 tsp toasted sesame oil. (Siu mai glisten faintly; carrot stays vivid, not faded.)
