Siu Mai (Cantonese Open-Top Steamed Pork and Shrimp Dumpling)
Siu mai is a Cantonese dim sum dumpling that wraps a seasoned filling of ground pork and chopped shrimp inside a thin wheat wrapper left open at the top. The filling is mixed vigorously with soy sauce, sesame oil, minced ginger, and cornstarch until it develops a sticky, springy texture that holds together when steamed. Shaped into small cylinders with the tops exposed, each dumpling reveals its filling like a tiny cup. A ten-to-twelve-minute stint in a bamboo steamer turns the wrappers translucent and lets the pork and shrimp meld their flavors-earthy pork fat meeting clean, briny sweetness. The cornstarch traps the juices inside so each bite releases a burst of savory liquid. Siu mai is a cornerstone of the yum cha table, eaten alongside tea and other small plates in an unhurried, communal style of dining.
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Instructions
- 1
Chop shrimp and combine with ground pork in a bowl.
- 2
Add soy sauce, sesame oil, ginger, and cornstarch; mix until sticky.
- 3
Place filling on wrappers and shape into open-top cylinders.
- 4
Arrange dumplings in a steamer with space between each.
- 5
Steam over high heat for 10 to 12 minutes until fully cooked.
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