鲜虾猪肉烧卖
A classic Cantonese dim sum delicacy featuring succulent pork and shrimp filling wrapped in thin wonton wrappers, steamed to perfection in bamboo baskets. Served with a side of soy sauce and chili oil, these siu mai are a must-have for any dim sum brunch.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
60 分钟 min
ground pork
with some fat
raw shrimp
peeled and chopped
water chestnuts
finely diced
light soy sauce
Shaoxing wine
sesame oil
sugar
white pepper
cornstarch
egg white
round wonton wrappers
about 3-inch diameter
carrot
finely grated for garnish
soy sauce
with sliced chili
Combine ground pork, chopped shrimp, water chestnuts, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch, and egg white in a bowl. Mix thoroughly in one direction until the filling becomes sticky and well combined. Cover and refrigerate for 15 minutes.
Place a wonton wrapper on your palm. Spoon about 1 tablespoon of filling into the center. Gently gather the edges of the wrapper around the filling, leaving the top exposed. Squeeze gently to form a cylindrical shape. Tap the bottom on the work surface to flatten slightly. Repeat with remaining wrappers and filling.
Top each siu mai with a small pinch of grated carrot for garnish. Arrange siu mai in a bamboo steamer lined with parchment paper or napa cabbage leaves, leaving some space between each.
Bring water to a boil in a wok or pot. Place the bamboo steamer over the boiling water, cover, and steam over high heat for 8-10 minutes, until the filling is cooked through and the wrappers are translucent.
Serve immediately with soy sauce mixed with sliced chili or chili oil.
Cooking Tips