There’s something undeniably delightful about gathering friends and family around a table filled with steaming, homemade dumplings. The first time I made Pork and Shrimp Siu Mai, I couldn’t help but feel a wave of joy as I watched everyone’s faces light up with each flavorful bite. The blend of succulent pork and tender shrimp, combined with the earthy notes of shiitake mushrooms, creates a taste that’s both comforting and exciting.
Imagine the satisfaction of crafting these little treasures from scratch! This recipe not only satisfies your cravings for authentic Asian cuisine but also allows you to escape the siren call of fast food. With just a handful of ingredients and a bit of folding finesse, you’ll create a dish that impresses even the pickiest eaters. Whether you choose to boil, steam, or fry them, these wontons will steal the spotlight at any gathering. Are you ready to roll up your sleeves and dive into a culinary adventure that will elevate your home cooking game? Let’s get started!
Why will you love Pork and Shrimp Siu Mai?
Unmatched flavors: The harmonious blend of pork, shrimp, and shiitake mushrooms delivers a taste explosion that feels gourmet.
Easy preparation: With a few simple steps, you can impress friends and family with your culinary skills.
Versatile cooking methods: Choose to boil, steam, or fry these wontons based on your preference for a delightful twist!
Crowd-pleaser: These delightful bites are sure to steal the show at any dinner party or family gathering.
Healthy alternative: Ditch the fast food and indulge in a homemade meal that’s both satisfying and wholesome.
Elevate your cooking repertoire with this recipe, and for more inspiration, you might also enjoy our collection of dumplings!
Pork and Shrimp Siu Mai Ingredients
• Get ready to create these delicious dumplings!
For the Filling
- Ground Pork – Adds richness and flavor, making these siu mai wonderfully hearty.
- Shrimp – Provides a delicate and slightly sweet contrast to the pork’s depth, key for authentic Pork and Shrimp Siu Mai.
- Shiitake Mushrooms – Imparts an earthy note to the filling, enhancing the overall umami experience.
- Green Onions – Offers a fresh, vibrant crunch that brightens up the flavors.
- Soy Sauce – A dash of this savory sauce elevates the taste profile with a hint of saltiness.
- Sesame Oil – Infuses a warm, nutty aroma that enhances the siu mai’s overall allure.
- Ginger – A touch of minced ginger adds a lovely zing and freshness to the filling.
- Salt and Pepper – These basics round out the flavor, ensuring every bite is well-seasoned.
For the Wrapping
- Wonton Wrappers – The perfect vessel for your delicious filling, hold all the goodness together with ease.
Get ready to roll, fold, and create something extraordinary that’ll become a favorite in your home!
How to Make Pork and Shrimp Siu Mai
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Combine Ingredients: In a mixing bowl, thoroughly blend together the ground pork, chopped shrimp, shiitake mushrooms, green onions, soy sauce, sesame oil, minced ginger, salt, and pepper. This mixture should be aromatic and well-combined.
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Fill the Wrappers: Take a wonton wrapper and place a small spoonful of the delicious filling at its center. Make sure not to overfill, as this makes folding easier and neater.
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Wet and Fold: Lightly wet the edges of the wonton wrapper with water. Fold the wrapper over the filling to form a triangle, pressing the edges together tightly to seal in all that flavorful filling.
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Repeat: Continue filling and folding the remaining wonton wrappers until all your filling is used up. Each siu mai should be neat and snug, ready for cooking!
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Cook Your Siu Mai: Choose your preferred cooking method! Whether you boil, steam, or fry your siu mai, ensure they are cooked through and heated fully. Aim for about 8-10 minutes if steaming until they are tender and hot.
Optional: Serve with a side of soy sauce or chili oil for an extra kick.
Exact quantities are listed in the recipe card below.
Expert Tips for Pork and Shrimp Siu Mai
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Perfect Filling Ratio: Ensure you don’t overfill the wonton wrappers. Too much filling can make them hard to seal and may cause them to burst while cooking.
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Seal it Tight: Wetting the edges before sealing helps create a better bond. Make sure to press the edges firmly to keep all that delicious Pork and Shrimp Siu Mai filling intact.
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Cooking Method: Experiment with boiling, steaming, or frying. Each method yields a different texture, bringing a delightful twist to your siu mai.
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Keep It Fresh: If preparing ahead, cover the uncooked siu mai with a damp cloth to prevent them from drying out before cooking.
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Garnish for Flair: Add a sprinkle of chopped green onions or sesame seeds on top before serving to enhance visual appeal and flavor.
Make Ahead Options
These Pork and Shrimp Siu Mai are perfect for busy weeknights and meal prep enthusiasts! You can prepare the filling up to 24 hours in advance; just refrigerate it in an airtight container to maintain its freshness. Additionally, you can assemble the siu mai and store them in the fridge for up to 3 days—just ensure they are covered with a damp cloth or plastic wrap to prevent drying. When you’re ready to enjoy, simply steam or fry the siu mai straight from the refrigerator, cooking them for about 8-10 minutes. This way, you’ll have a delicious, homemade meal with minimal effort and just as great taste!
Variations & Substitutions for Pork and Shrimp Siu Mai
Feel free to make these delicious dumplings uniquely yours by exploring some delightful twists on the classic recipe!
- Shrimp Only: Skip the pork and double up on shrimp for a lighter, seafood-focused filling that bursts with flavor.
- Veggie Delight: Swap ground pork for finely chopped mushrooms and carrots for a scrumptious vegetarian option everyone will love.
- Spicy Kick: Add a teaspoon of Sriracha or minced chili peppers to the filling to elevate the heat and tantalize your taste buds.
- Gluten-Free: Use rice paper wrappers instead of wonton wrappers for a gluten-free alternative that still delivers on texture and flavor.
- Add Herbs: Incorporate fresh cilantro or basil into the filling for a refreshing twist and an aromatic boost that brightens the dish.
- Crunchy Texture: Mix in some water chestnuts for a delightful crunch that contrasts the tender filling, adding a fun twist.
- Savory Sauce: Drizzle your siu mai with a tangy soy-ginger sauce before serving to enhance the umami flavors and add an extra zing.
- Baked Option: Try baking the siu mai instead of steaming or frying for a healthier take that allows you to enjoy these dumplings with less oil.
Let your creativity flow and enjoy personalizing your Pork and Shrimp Siu Mai experience!
How to Store and Freeze Pork and Shrimp Siu Mai
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Fridge: Store cooked Pork and Shrimp Siu Mai in an airtight container for up to 3 days. Reheat in a steamer or microwave for a quick meal.
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Freezer: To freeze uncooked siu mai, place them on a baking sheet in a single layer and freeze for about 1-2 hours. Once frozen, transfer to a freezer bag for up to 2 months.
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Reheating: To reheat frozen siu mai, steam directly from the freezer for 10-12 minutes or microwave with a splash of water until hot.
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Thawing: If you prefer, thaw frozen siu mai in the fridge overnight before cooking to ensure even heating.
What to Serve with Pork and Shrimp Siu Mai?
Discover the perfect pairings to elevate your homemade dumpling experience.
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Soy Sauce: A must-have condiment that enhances the umami richness, allowing every bite to burst with flavor.
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Chili Oil: Adds a delightful kick to your siu mai, elevating the taste with a spicy, aromatic touch that spice lovers will adore.
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Steamed Bok Choy: Bright green and tender, this subtle side offers a refreshing contrast and balances the richness of the dumplings beautifully.
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Coconut Rice: The creamy sweetness of coconut rice provides a comforting backdrop to the savory siu mai, creating a harmonious blend of flavors.
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Egg Drop Soup: Light and soothing, this classic soup perfectly complements the textures of siu mai while warming the soul with each spoonful.
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Ginger Tea: A fragrant drink that pairs well with your meal, ginger tea refreshes your palate and complements the zing from the filling.
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Sesame Cucumber Salad: Crisp cucumbers tossed in sesame oil provide a refreshing crunch, enhancing the overall dining experience with their bright flavors.
Each of these pairings not only highlights the delightful flavors of your Pork and Shrimp Siu Mai but also adds varied textures and tastes that will truly elevate your meal!
Pork and Shrimp Siu Mai Recipe FAQs
How do I know if my shrimp is fresh?
Absolutely! Look for shrimp that has a translucent appearance and a mild sea scent. Fresh shrimp should also have a firm texture and a slight bounce when pressed. Avoid shrimp with a strong fishy odor or dark spots, as these can indicate spoilage.
What is the best way to store leftover siu mai?
Very! Store your cooked Pork and Shrimp Siu Mai in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat them in a steamer or microwave, adding a splash of water if microwaving to prevent them from drying out!
Can I freeze siu mai, and how do I do it?
Absolutely! To freeze uncooked Pork and Shrimp Siu Mai, arrange them in a single layer on a baking sheet and freeze for 1-2 hours until firm. Then, transfer them to a freezer bag, separating layers with parchment paper, to avoid sticking. They can be kept frozen for up to 2 months!
What if my siu mai are falling apart while cooking?
No worries! This could be due to overfilling the wrappers or not sealing them tightly enough. Make sure to use a small spoonful of filling and wet the edges of the wrapper before folding. Press the edges firmly to ensure a good seal and reduce the risk of them bursting during cooking.
Are there any dietary considerations I should be aware of?
Yes! If serving to guests or family with allergies, be mindful of the shrimp and soy sauce, as these can trigger reactions. You might consider substituting with mushrooms for a vegetarian version or using gluten-free soy sauce if gluten is a concern. Always check labels for allergens to ensure everyone’s safety.
How can I keep my siu mai from drying out if I prepare ahead?
Absolutely! If making siu mai in advance, cover the uncooked dumplings with a damp cloth or plastic wrap to maintain moisture until you’re ready to cook. This will help keep them fresh and prevent them from drying out, ensuring your siu mai stay delicious.
Savory Pork and Shrimp Siu Mai for Homemade Delight
Ingredients
Equipment
Method
- In a mixing bowl, thoroughly blend together the ground pork, chopped shrimp, shiitake mushrooms, green onions, soy sauce, sesame oil, minced ginger, salt, and pepper.
- Take a wonton wrapper and place a small spoonful of the delicious filling at its center.
- Lightly wet the edges of the wonton wrapper with water. Fold to form a triangle, pressing the edges together tightly.
- Continue filling and folding the remaining wonton wrappers until all the filling is used.
- Choose to boil, steam, or fry your siu mai, ensuring they are cooked through, about 8-10 minutes if steaming.