Pork And Shrimp Siu Mai Recipe

Name: Pork And Shrimp Siu Mai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound flying fish roe Tobiko; 10 pounds boneless pork shoulder; 2 1/2 pounds pork fatback; 5 pounds green-tail shrimps Mexican, peeled and deveined; 1/2 cup soy sauce light; 1 cup dry sherry; 1 teaspoon white pepper; 1/4 cup sesame oil; 3/4 pound corn starch; 2 tablespoons salt; 6 ounces shrimp powder dried, See note; 1/4 cup garlic minced; 1 1/2 tablespoons sugar; 120 won ton wrappers

Servings: persons

1/2 pound flying fish roe Tobiko
10 pounds boneless pork shoulder
2 1/2 pounds pork fatback
5 pounds green-tail shrimps Mexican, peeled and deveined
1/2 cup soy sauce light
1 cup dry sherry
1 teaspoon white pepper
1/4 cup sesame oil
3/4 pound corn starch
2 tablespoons salt
6 ounces shrimp powder dried, See note
1/4 cup garlic minced
1 1/2 tablespoons sugar
120 won ton wrappers

1
["1. Trim and slice pork shoulder for grinding. Wash pork in cold water for one hour under running water or soak in several changes of cold water.", "2. Grind pork shoulder, shrimp and fatback separately using a 1/4"" grinder plate.", "3. Mix remaining ingredients until cornstarch, sugar and salt are fully dissolved.", "4. Transfer ground pork, fat and shrimp into bowl of a large mixer with paddle attachment. Mix on low until just mixed through. Add seasoning base, mix on low for three minutes and then on medium for three minutes. Transfer mixture to a hotel pan and chill for at least one hour.", "5. Cut corners off your wonton wrappers. Place 11/4 oz. filling in center of wrapper and use a butter knife to press down the filling while holding the wrapper in a pocket shape. Bring edges of wrapper up alongside the siu mai, the final shape should be a short cylinder with an open top.", "6. Transfer siu mai to a freezer for four hours. Remove from freezer one hour before steaming. Place in steamer basket and steam for six to seven minutes until cooked through."]

4551

kcal

Calories

214

Fat

Carbs

532

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound flying fish roe Tobiko, 10 pounds boneless pork shoulder, 2 1/2 pounds pork fatback, 5 pounds green-tail shrimps Mexican, peeled and deveined, and more.

Yes, Pork And Shrimp Siu Mai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Shrimp Siu Mai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions