Get ready to transport your kitchen into the heart of Chinese culinary tradition with these mouthwatering Steamed Pork Dumplings! Imagine delicate, plump parcels bursting with savory ground pork and succulent shrimp, each bite a perfect harmony of textures and flavors that will make you feel like a master chef. Whether you're a dim sum enthusiast or a curious home cook, these shiu mai will revolutionize your dining experience and impress everyone at your table.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hrs
Cuisine: Chinese
Serves: 24 dumplings
Ingredients
- 300g ground pork
- 100g shrimp, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon ginger, minced
- 24 round dumpling wrappers
Instructions
- In a large mixing bowl, combine ground pork, chopped shrimp, minced ginger, soy sauce, oyster sauce, cornstarch, and sesame oil. Mix thoroughly until well blended and the mixture becomes slightly sticky.
- Prepare a clean work surface and lay out the round dumpling wrappers. Keep a small bowl of water nearby for sealing the dumplings.
- Place a dumpling wrapper in your palm and add approximately 1 tablespoon of the pork and shrimp mixture in the center of the wrapper.
- Gather the edges of the wrapper around the filling, creating pleats and leaving the top open. Gently squeeze the sides to form a small cup-like shape, ensuring the filling is exposed at the top.
- Lightly wet the edges of the wrapper with water to help seal and maintain the shape.
- Prepare a bamboo steamer or a steamer basket lined with parchment paper or cabbage leaves to prevent sticking.
- Arrange the formed dumplings in the steamer, leaving space between each dumpling to prevent them from sticking together.
- Fill a wok or large pot with water, ensuring it doesn't touch the bottom of the steamer. Bring the water to a boil.
- Place the steamer on top of the boiling water and steam the dumplings for 8-10 minutes, or until the pork and shrimp are fully cooked.
- Carefully remove the steamer from heat and let the dumplings rest for 2-3 minutes before serving.
- Serve hot with traditional dipping sauces like soy sauce, chili oil, or black vinegar.
Tips
- For the most tender and flavorful filling, mix the meat mixture thoroughly and let it rest for 15-20 minutes before wrapping to enhance the flavors.
- Keep your dumpling wrappers covered with a damp cloth to prevent them from drying out while you're working.
- Don't overfill the dumplings - about 1 tablespoon of filling is perfect to ensure they steam evenly and maintain their delicate shape.
- Use cold, fresh ingredients for the best texture and flavor integration.
- If you don't have a bamboo steamer, a metal steamer with parchment paper works just as well.
- Practice your pleating technique - it gets easier with each dumpling you make!
- Serve immediately after steaming for the most authentic and delicious experience.
Nutrition Facts
Calories: 45kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
