Craving authentic Cantonese dim sum without leaving your home? Look no further! This recipe for Shrimp Siu Mai delivers the delicate, flavorful dumplings you love, all made from scratch with simple ingredients. Forget complicated techniques and expensive ingredients – this recipe simplifies the process, making it achievable even for beginner cooks. You’ll be surprised at how easy it is to create these elegant and delicious bites, perfect for a weekend brunch, a special occasion, or simply a satisfying weeknight meal. These shrimp siu mai are bursting with juicy shrimp and aromatic ginger, wrapped in a delicate wonton wrapper.
The result is a delightful balance of textures and flavors – tender shrimp, fragrant ginger, and a subtle sweetness that complements the savory notes. This recipe provides a foolproof guide, perfect for mastering the art of making siu mai at home. Ready to get started and create your own delicious batch of shrimp siu mai? Let’s dive into the step-by-step instructions!
Tools Needed
- Heavy-duty cleaver or meat tenderizer
- Mixing bowl
- Steamer
- Pasta roller or rolling pin
- Cookie cutter
- Small bowl
Ingredients
- Peeled and deveined shrimp: 14 ounces
- Salt: 1/2 teaspoon
- White pepper: to taste
- Skinless pork belly
- Shiitake mushrooms (dry): 3 pieces
- Egg: 1 whole
- Scallions: 1/4 cup, diced
- Cornstarch: 1 1/2 tablespoons
- Soy sauce: 2 1/2 teaspoons
- Oyster sauce: 2 1/2 teaspoons
- Sugar: 1/2 teaspoon
- Garlic: 1 1/2 tablespoons, diced
- Ginger: 1 1/2 teaspoons, diced
- Sesame oil: 2 teaspoons
- All-purpose flour
- Turmeric: a pinch
- Water
- Wonton wrappers
- Chinese black vinegar: 1 1/2 tablespoons
- Ginger (julienned): 1 tablespoon
- Minced carrot
Step-by-Step Instructions
Step 1. Prepare the Shrimp and Filling
- Season shrimp with salt and pepper. Reserve half for garnish; finely smash the rest into a paste.
- Dice pork belly and finely chop shiitake mushrooms (after soaking).
- Combine the smashed shrimp, pork, mushrooms, egg, scallions, cornstarch, soy sauce, oyster sauce, sugar, garlic, ginger, and sesame oil in a bowl. Mix until sticky.
- Refrigerate the filling to firm up.
Step 2. Assemble the Siu Mai
- Make the wrapper (or use wonton wrappers). Mix flour, turmeric, salt and water to form a dough. Roll out using a pasta machine or rolling pin to desired thickness. Cut into circles.
- Place filling in the center of each wrapper, flatten, and pleat the edges to create the siu mai shape. Garnish with a reserved shrimp.
Step 3. Cook and Prepare the Sauce
- Steam for 6-8 minutes.
- Make dipping sauce by combining ginger, black vinegar, and soy sauce.
Step 4. Serve and Enjoy
- Serve and enjoy!
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- Use a meat tenderizer if you don't have a cleaver.
- Using pork belly adds juiciness; you can substitute lean ground pork or omit it entirely.
- Fresh mushrooms or other vegetables can be used in place of shiitake mushrooms.
- Use wonton wrappers as a shortcut if you don't want to make your own wrappers.
- Use small shrimp and consider splitting larger ones in half for garnish.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 50-60g
- Protein: 35-45g
FAQs
1. Can I substitute the shrimp with other seafood?
Yes! You can use crab meat, scallops, or even a mixture of seafood for variation.
2. What if my wonton wrappers tear?
Don't worry! Gently patch any small tears with a bit of water before filling. Small imperfections won't affect the taste.
3. How do I store leftover siu mai?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave before serving.
Making delicious Cantonese Shrimp Siu Mai at home is easier than you think! With this recipe, you can enjoy restaurant-quality dim sum anytime, impressing your friends and family with your culinary skills. So grab your ingredients and start creating these delectable dumplings – happy cooking!