Shu Mai

• portions: 4 servings
• temps actif: 1 hour
• temps total: 1 hour 15 minutes

Ingrédients

1 cup flour

30 ml water

1 egg

1/4 tsp. salt

2 tbsp. cornstarch for dusting

200 g ground pork

100 g fresh shrimp (diced)

50 g carrots (diced)

1 piece ginger (shredded)

1 scallion (cut into pieces)

50 ml water

1/2 tsp. salt

3 tbsp. cornstarch

1 tbsp. light soy sauce

1 tsp. oyster sauce

2 tsp. sesame oil

2 tsp. sugar

dashes white pepper

1 tbsp. soy sauce

1 tbsp. rice vinegar

1 thumb ginger (, shredded)

Instructions

Making Siu Mai Wrappers

In a bowl, add flour and mix with salt. Then, add the egg and mix. Gradually add water to the mixture while stirring.

Cover the bowl with a damp cloth or plastic wrap and let it rest for 10 minutes. After that, knead the dough until it becomes smooth, cover it again with a damp cloth or plastic wrap, and let it rest for another 30 minutes.

Roll out the dough and fold it in half. Roll it out again, dusting it with cornstarch as needed. Repeat the process until the dough is very thin and translucent.

Cut out round shapes for the Siu Mai wrappers using a mold. Then roll out to a larger one once again. This can help to make the siu mai wrapper even thinner. Re-cut with a round mold.

Preparing the Siu Mai Filling

Soak the scallion and ginger in water for 10 minutes to make scallion ginger water.

In a large bowl, mix the ground pork, shrimp, and diced carrots.

Add 2 tbsp of scallion ginger water and mix well. Add the light soy sauce, oyster sauce, salt, sesame oil, sugar, pepper, and cornstarch.

Mix in one direction for several minutes until the filling has a sticky texture and lighter color. Set aside.

Assembling the Siu Mai

Place a wrapper in your hand. Recommend in the left hand.

Add a spoonful of filling in the center. Then shape your hand to a O shape.

Pinch the wrapper at the top to create pleats around the filling, leaving the center exposed. You can use the other hand to help flat the filling and shape the siu mai. Finish all of them.

Steam the Siu Mai

Place a carrot slice under each Siu Mai before placing it in the steamer.

Steam the Siu Mai in a steamer for about 10 minutes after the water boils.

Making a Siu Mai Dipping Sauce

Mix everything together for the dipping sauce.

Serve

Top with fish roles and serve with dipping sauces.

Nutrition

• Calories: 355 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 117 mg
• Sodium: 1195 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 20 g