The Siu Mai My Dad's Made 100,000 Times

Method5 steps

1. 1

   Step 1: Finely mince the pork shoulder butt (8 oz). For the source flavour/texture soak, immerse in a bowl of cold water, massage gently without splashing for 1–2 minutes and let sit for 10–15 minutes, keeping chilled. Drain and squeeze out excess water. Dry the shrimp (4 oz) thoroughly with paper towels and finely mince. Soak the dried shiitake separately in hot water for 10–15 minutes until fully rehydrated, squeeze dry and finely mince. Finely mince the carrot (1/2 oz) separately and reserve for garnish. Clean hands, utensils and surfaces after handling raw meat/seafood.

   Check mushrooms after 10–15 minutes; continue until soft · 15 minUses 8 oz pork shoulder butt · 4 oz shrimp · 4 dried shiitake mushrooms · 1/2 oz carrot, finely minced for garnish · Water, for the separate pork and mushroom soaks, as needed

2. 2

   Step 2: Mix the filling sauce: 1 tbsp light soy sauce, 2 tbsp oyster sauce, 1/2 tsp salt, 2 tsp sugar, 2 tbsp cornstarch, 1/2 tsp baking soda, 1 tsp chicken bouillon, the separate 2 tbsp filling water and 1/2 tsp white pepper.

   Uses 1 tbsp light soy sauce · 2 tbsp oyster sauce · 1/2 tsp salt · 2 tsp sugar · 2 tbsp cornstarch · 1/2 tsp baking soda · 1 tsp chicken bouillon · 2 tbsp water, for filling

3. 3

   Step 3: Mix the prepared minced pork from step 1 with the sauce from step 2 for about 2–3 minutes, then let it absorb the sauce for about 10 minutes. Add the prepared minced shrimp and shiitake from step 1, 1 tsp olive oil and 1 tbsp sesame oil; mix for another 1–2 minutes. Cover and refrigerate the raw filling for 4–8 hours as the source directs.

   Marinate filling · 480 minUses Prepared minced pork · Mixed filling sauce · Prepared minced shrimp and rehydrated minced shiitake · 1 tsp olive oil · 1 tbsp sesame oil

4. 4

   Step 4: Lay a wrapper in your palm and add about 1 oz filling from step 3 as a guide, distributing the filling across the 20 wrappers without forcing that amount into each. Make a thumb/index-finger circle and rest the wrapper over it, supporting it like a funnel with your other fingers. Use the opposite end of a spoon to push filling into the centre, gently squeeze and rotate the wrapper to compact it, and flatten the exposed top. Reserve any unused raw filling refrigerated for another fully cooked use. To make ahead, freeze the raw formed dumplings separately on a tray for 1–2 hours until firm, then place in an airtight freezer bag. Thaw completely in the refrigerator before following the steaming step.

   Uses 20 siu mai wrappers · Refrigerated pork/shrimp/shiitake filling, divided among wrappers; reserve unused raw filling

5. 5

   Step 5: Fill a steamer with about 2 cups water, keeping the level below the food; top up with extra hot water as needed so it does not run dry. Arrange the formed siu mai from step 4 apart on a perforated steamer tray. Bring the water to a boil, set in the tray, cover and steam for about 10 minutes. Alternatively, use a covered wok/pan with a raised rack and a plate and steam for about 12 minutes. Whichever setup is used, continue until the minced pork filling reaches 71°C/160°F and the shrimp is fully opaque/cooked. Carefully remove the tray and garnish with the minced carrot reserved in step 1. Serve promptly while moist.

   Steam siu mai: 10 minutes on perforated tray OR about 12 on a plate; check filling endpoint · 10 minUses About 2 cups water, for steaming · Extra hot water, for topping up steamer as needed · Formed raw siu mai, freshly made OR fully refrigerator-thawed · Reserved finely minced carrot garnish