Shrimp dumpling (Siu Mai)

By Vanessa Gianfrancesco
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  • 5 dried shiitake mushrooms, reconstituted and chopped
  • 3 scallions, chopped
  • 1-inch piece ginger, peeled and chopped
  • 4 tablespoons (60 ml) chopped water chestnuts
  • 12 ounces (340 g) pork belly, 1/2-inch (1 cm) cubes
  • 6 ounces (170 g) shrimp, de-shelled and cleaned, chopped
  • 1 egg, white only
  • 2 teaspoons (10 ml) cornstarch
  • 1 tablespoon (15 ml) Shaoxing wine (or dry sherry)
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon (5 ml) salt
  • White pepper
  • 2 teaspoons (10 ml) sesame oil
  • 30 wonton wrappers, cut into circles (try to find the yellow Japanese style for an authentic look)
  • Tobiko (flying fish roe), to garnish (optional)
  • Vinegar dipping sauce (optional)
  • Thick chili sauce (optional)
  • Napa cabbage, thick shreds


  1. In a food processor, combine mushroom, scallions, ginger, and water chestnuts and pulse to a rough chop.  Add pork, shrimp, egg white, and cornstarch to the food processor continue to pulse until the ingredients form a coarse paste.
  2. Transfer to a large mixing bowl and add the wine, soy, salt, white pepper, sesame oil, and mix, stirring in one direction, with a spatula or a wooden spoon until the mixture turns smooth.   Cover and refrigerate for 30 minutes or up to overnight.
  3. Place a round wonton wrapper into a 1/8 cup (30 mL) measuring cup (or similar ramekin/shot glass) and press down to form a cup.  Spoon or use a piping bag (a Ziploc bag with a cut corner works fine) to fill the wrapper and form cup shaped dumpling filled level to the brim with the pork-shrimp mixture.
  4. Remove the dumpling from the measure and repeat the process to form all of the dumplings.  Line a steamer basket with cabbage to prevent sticking and steam dumplings in batches for eight to ten minutes or until cooked through.  
  5. Transfer to a serving dish, garnish with tobiko and serve hot with dipping sauces on the side.

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