Shrimp and Pork Siu Mai

Step 1

Pat 8 oz of large shrimp completely dry with paper towels, then roughly chop them into small, bite-sized pieces — you want some texture, not a paste. Set aside in a small bowl.

Step 2

Peel back the outer skin from 0.5 cup of fresh water chestnuts and finely dice them into 1/8-inch pieces — keep them uniform so they distribute evenly through the filling.

Step 3

Trim 2 green onions down to just the light green and white parts. Slice them very thinly on a bias so you have roughly 2 tablespoons.

Step 4

Peel a 1/2-inch piece of fresh ginger and finely mince it until you have 1 teaspoon. Peel and mince 1 garlic clove.

Step 5

In a medium bowl, combine the chopped shrimp, 0.5 lb of ground pork, diced water chestnuts, green onions, minced ginger, minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch, and 0.25 teaspoon of white pepper.

Step 6

Using chopsticks or a fork, gently stir the filling together in one direction (like folding, not smashing) for about 30 seconds until everything just combines — overworking it will make the dumplings dense and rubbery. The mixture should feel slightly sticky but hold together.

Step 7

Lay a damp kitchen towel on your work surface to keep the wonton wrappers pliable. Place one wonton wrapper in front of you (keep the rest covered with another damp towel).

Step 8

Spoon 1 tablespoon of filling into the center of the wrapper. Wet your fingertip with water and run it around all four edges — this acts as an adhesive.

Step 9

Fold the wrapper in half to form a triangle, pressing gently to seal and release air bubbles. Then bring the two bottom corners toward each other and press them together firmly — the dumpling should look like a small, open-topped purse with the filling visible at the top.

Step 10

Press one peanut or a small piece of shrimp roe onto the top of each dumpling as a garnish and to help it stay sealed. Place the finished siu mai seam-side down on a parchment-lined plate or bamboo steamer tier. Repeat with remaining wrappers and filling — you should have about 20 dumplings.

Step 11

Fill a large pot with 2 cups of water and set it over medium-high heat. Place a bamboo steamer basket (or metal steamer insert) into the pot, making sure the water level is just below the basket — the water should simmer gently, not vigorously, or the dumplings will be soggy.

Step 12

Working in batches if needed, arrange the siu mai on parchment paper in the steamer basket, leaving a 1/2-inch gap between each dumpling so steam circulates freely. Cover with the bamboo lid (or a pot lid).

Step 13

Steam for 8-10 minutes until the wrappers turn translucent and the filling is cooked through. The filling will feel firm when you gently press it with a chopstick, and any liquid in the dumpling will be clear, not pink or cloudy.

Step 14

While the dumplings steam, make the dipping sauce: in a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 0.5 teaspoon of sesame oil, and 0.5 teaspoon of chili oil if using.

Step 15

Carefully transfer the steamed siu mai to a serving platter using a small spoon or chopstick — they are delicate. Serve immediately with the dipping sauce on the side and extra soy sauce if guests prefer a milder flavor.