Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, siu mai. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Siu Mai is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Siu Mai is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook siu mai using 24 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Siu Mai:

1. Take Meat prep
2. Get 1/2 lb ground pork
3. Prepare 1/4 tsp baking soda + 3/4 tsp water
4. Make ready 8 g salt
5. Prepare Shrimp Prep
6. Take 300 g shrimp, peeled and deveined
7. Get 1/4 tsp baking soda + 1/2 tsp salt
8. Prepare Other filling ingredients
9. Make ready 6 rehydrated shiitake mushrooms, squeezed dry and minced
10. Make ready 4 tsp sugar
11. Take 30 g lard, melted
12. Make ready 2 tsp white pepper
13. Prepare 2 tsp soy sauce
14. Make ready 1 tsp Better than Bouillon chicken bouillon
15. Get 1/4 tsp Takii mushroom powder (substitute for bouillon if necessary)
16. Prepare 1/2 tsp MSG
17. Make ready Wrapping/Misc (Toppings all optional)
18. Make ready Frozen green peas
19. Prepare ~30 circular egg-based Hong Kong style wrappers
20. Get Dipping (Scale up as needed)
21. Prepare 1 tsp sugar
22. Get 3 tbsp water
23. Get 2 tbsp soy sauce
24. Make ready 1/2 tsp fish sauce

Steps to make Siu Mai:

1. In a small bowl, put the "shrimp prep" ingredients together: shrimp, salt, and baking soda. Mix and massage the shrimp thoroughly and set in the fridge for 15 minutes to marinate. Once marinated, wash under water for approximately 5 minutes until the shrimp flesh turns milky translucent white and its coloration becomes slightly orange-ish pink, as if slightly cooked.
2. Dry shrimp thoroughly with a clean kitchen towel or paper towels, then mince shrimp with a knife. You can mince to your desired texture, but we generally like having pea-sized (or larger) chunks of shrimp left. Set aside.
3. In a larger bowl, mix your pork and the baking soda and water mixture. Mix thoroughly, then add salt. Give it a slight mix, then add in your shrimp paste. Mix in one direction vigorously for a minute, until the mixture becomes sticky and leaves noticeable white streaks around the edge of your mixing bowl.
4. Take your mixture in one hand, lift it up out of the bowl, and throw it back down into the bowl. This process is known as "dat"-ing, and is done to improve the texture of a variety of Asian pastes/fillings. Do this about ten times.
5. Gently mix in the shiitake mushrooms. Then add in the rest of the seasoning-ingredients (sugar, soy sauce, MSG, bouillon, white pepper, mushroom powder) and mix well until combined. Add the melted lard in last and mix thoroughly. Set aside in the fridge until you are ready to fill.
6. When ready to fill, take a heaping tablespoon and a half of filling, and place onto the center of a wrapper. With your pointer finger and thumb touching, making an OK symbol, place the filling on top of it and use your finger and thumb to push the wrapper up the sides of the fillings. It would be better to head to youtube to see how this is done.
7. Place a green pea on top (optional, this is how it is garnished in Vietnam. Other places may use roe, or an additional whole shrimp), and steam on high heat for 10 minutes. Serve while hot with the dipping! We also eat it with hot sauce.
8. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food siu mai recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!