Siew Mai (Shrimp and Pork Dumpling)

Method22 steps

1. 1

   Step 1: Coarsely mince all 350 g lean pork with clean equipment, then put it in a clean bowl.

   Uses 350 g lean pork, coarsely minced

2. 2

   Step 2: Mix the pork with all 1 tsp salt, 2 tsp oil, 1 tsp sesame oil, 2 tsp cornstarch, 2½ tsp light soy sauce and a dash of white pepper. Refrigerate for about 15 minutes while preparing the other filling ingredients.

   Marinate the minced pork · 15 minUses All coarsely minced pork · 1 tsp salt for the marinade · 2 tsp oil for the marinade · 1 tsp sesame oil for the marinade · 2 tsp cornstarch for the marinade · 2½ tsp light soy sauce for the marinade · White pepper, a dash

   
3. 3

   Step 3: Soak the 2–3 pieces of dried wood-ear fungus in enough separate water for about 20 minutes, until fully expanded and soft.

   Check the wood-ear hydration · 20 minUses 2–3 pieces dried black wood-ear fungus · Water, enough to soak the wood-ear fungus, discarded

   
4. 4

   Step 4: Drain and discard the fungus soaking water. Wash the softened fungus thoroughly, cleaning the grooves to remove grit, drain well and cut into small squares. Discard the washing water.

   Uses All hydrated fungus, lifted from the soaking water · Water, as needed to wash fungus, water chestnuts and spring onion, discarded

5. 5

   Step 5: Brush and wash all 7–8 water chestnuts, peel them, then cut into tiny cubes. Do not crush them: keep their crunchy texture. Discard the peel and cleaning water.

   Uses 7–8 water chestnuts, to peel and dice · Water, as needed to wash fungus, water chestnuts and spring onion, discarded

6. 6

   Step 6: Shell and devein all 15 prawns without rinsing raw seafood. Cut each prawn into 3–4 pieces, keeping some texture rather than mincing finely. Discard the shells and veins, and keep the prawn pieces cold until mixing.

   Uses 15 medium prawns, to shell and devein

   
7. 7

   Step 7: Wash the two sprigs of spring onion, drain and cut into small pieces. Discard the cleaning water; have all the prepared filling ingredients ready.

   Uses 2 sprigs spring onion, finely chopped · Water, as needed to wash fungus, water chestnuts and spring onion, discarded

   
8. 8

   Step 8: Mix the marinated pork, cleaned diced fungus, diced water chestnuts, prawn pieces and spring onion together in a large clean bowl.

   Uses All cold marinated pork · All cleaned diced fungus, separate from discarded water · All diced chestnuts, separate from peel and water · All shelled, deveined prawn pieces, separate from shells · All drained chopped spring onion, separate from cleaning water

9. 9

   Step 9: Crack in the one egg and mix until it is fully incorporated into the filling.

   Uses All mixed filling · 1 egg

   
10. 10

    Step 10: Cover the filling and refrigerate for 30 minutes to firm it for wrapping. Keep it cold while working with small portions.

    Chill the dumpling filling · 30 minUses All egg-enriched pork and prawn filling

11. 11

    Step 11: Line a heatproof steaming plate with greaseproof paper. Use a plate that fits safely on the rack with space for steam to circulate; prepare additional plates or steam in batches if needed.

12. 12

    Step 12: With your non-dominant hand, form a circle between your thumb and index finger to support one wrapper.

    
13. 13

    Step 13: Keep the remaining wrappers covered. Centre one wonton wrapper over the finger circle and make a small depression in the middle.

    Uses One wonton wrapper from the 100 g allowance

    
14. 14

    Step 14: Spoon about 1 tbsp of cold filling into the centre of that wrapper. Keep the remaining filling refrigerated between shaping batches.

    Uses 1 tbsp of the chilled filling · The single positioned wrapper

    
15. 15

    Step 15: Gently squeeze around the sides to form a waist, supporting the bottom with your other hand so the dumpling has a flat base and can stand.

    Uses The filled wrapper

    
16. 16

    Step 16: Use a spoon to press the filling level with the top of the wrapper and remove air pockets, without packing it too tightly.

    Uses The shaped dumpling

    
17. 17

    Step 17: Put a small amount of shrimp roe in the centre of the dumpling.

    Uses The levelled dumpling · A small amount of shrimp roe from the 3 tbsp topping allowance

18. 18

    Step 18: Stand the dumpling on the lined plate without touching its neighbours. Repeat the wrapper, tablespoon filling, shaping and topping procedure with the remaining wrappers, keeping prepared dumplings and filling refrigerated between batches. The wrapper count and any surplus filling or roe are unknown; do not force extra filling into each wrapper. Promptly refrigerate or freeze any unused raw filling separately, and keep any unused roe cold according to its label.

    Uses The first topped dumpling · Remaining wrappers from the 100 g allowance · Remaining cold filling for repeated 1 tbsp draws · Additional small topping draws from the same roe allowance

19. 19

    Step 19: Set the steaming rack in the wok and add enough water to sit below the rack and plate. Cover and bring the water to a full boil. Keep the lined dumpling plate out of the water.

    Uses Water, enough below the steaming rack, plus hot top-up as needed

20. 20

    Step 20: Lift the lid away from your face and wipe off condensation with a clean cloth, protecting your hands from the hot lid and escaping steam.

    Uses The boiling external steamer water

21. 21

    Step 21: Carefully place the dumpling plate on the rack and cover. Once steady steam resumes, steam over high heat for about 12 minutes, then check: the centre of the pork filling must reach 71°C/160°F, the egg must be fully set and the prawns opaque and firm. Continue steaming until every dumpling is cooked through; larger filling portions take longer. Maintain steam and add hot water below the rack only as needed to prevent boiling dry. Steam further cold assembled batches the same way; the repeat count is unknown.

    Check the steamed dumplings · 12 minUses The assembled dumplings that fit this steaming plate, separate from unused filling and roe · The prepared boiling steamer water · Hot water only if needed below the rack during steaming

22. 22

    Step 22: Serve the cooked dumplings steaming hot, sharing between five side-dish portions, with optional chilli oil for dipping. Do not serve unused raw filling or roe as part of the cooked plate.

    Uses The fully cooked dumplings lifted from the steamer, separate from steaming water · Optional chilli oil from the 3 tbsp dipping allowance, as desired