Back to 24 servings Filling 3 dried shiitake mushrooms, soaked in hot water until soft, then squeezed dry and finely minced 1 pound ground pork, fatty, about 20% fat 8 ounces shrimp, peeled, deveined and finely chopped (or minced) 2 tablespoons green onions, white parts, finely minced 1 tablespoon cornstarch 1 tablespoon Shaoxing rice wine, dry sherry can replace it 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 teaspoon fresh ginger, finely grated 1 teaspoon sugar 0.75 teaspoon salt 0.25 teaspoon white pepper Assembly 24 round or square wonton wrappers, thin Hong Kong style or egg wrappers; trim to round if needed 1 tablespoon carrot, very finely minced, for garnish (orange fish roe is traditional) Serving chili garlic sauce, chili oil or soy sauce, for serving
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1 Step 1: Soak the dried shiitake in hot water for 20 minutes to 2 hours until soft, then squeeze dry, trim off the stems and finely mince.2 Step 2: Toss the shrimp with a pinch of the sugar and a pinch of baking soda if you have it, rest 10 minutes, then rinse and pat dry; chop finely.3 Step 3: Combine the pork, shrimp, mushrooms, green onions, cornstarch, wine, soy sauce, oyster sauce, sesame oil, ginger, sugar, salt and white pepper in a large bowl. Stir or beat in one direction for 3 to 5 minutes until the mixture is sticky, paste-like and springy.4 Step 4: Hold a wrapper in your palm or in a ring of thumb and finger. Add about 1 tablespoon of filling, level it to the rim, and gently press the base flat on the counter so the dumpling stands upright with the top open.5 Step 5: Top each dumpling with a tiny pinch of minced carrot. Keep unused wrappers covered with a damp towel so they do not dry out.6 Step 6: Line a bamboo steamer with parchment or cabbage leaves and arrange the siu mai with space between them. Set over a wok of fully boiling water, cover and steam over high heat for 8 to 10 minutes, until the filling is firm and cooked through and the pork reaches 160°F (71°C) inside. Work in batches if needed.7 Step 7: Serve hot with chili garlic sauce, chili oil or soy sauce.getsaucepan.com/r/9d6e1665-c113-5ca8-9fcc-afbd4937c29d
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