Homemade Siu Mai (Open-Topped Pork & Shrimp Dumplings)

烧卖

Plump, juicy siu mai with springy shrimp and savory pork — learn to pleat and steam this dim sum basket classic at home in about an hour.

Ingredients

• ground pork
• shrimp
• water chestnuts
• light soy sauce

Instructions

1. Combine pork, shrimp, water chestnuts, light soy sauce, 1/4 tsp white pepper, and 1 tsp sesame oil in a bowl. Stir vigorously in one direction for 2 minutes until sticky and glossy.
2. Wrap 1 tbsp filling in a round wonton wrapper (9 cm diameter), pressing edges to form a cup shape with open top. Do not seal — leave center exposed. (Wrapper stands upright with firm base; filling fills 3/4 of cup height.)
3. Top each siu mai with a 3-mm cube of carrot (for color) and a tiny pinch of minced scallion greens.
4. Steam over high heat for 8 minutes until pork is cooked through and internal temperature reaches 71°C (160°F).
5. Serve immediately with light soy sauce for dipping. Optional: drizzle with 1/2 tsp toasted sesame oil.