Shrimp and Pork Siu Mai

Step 1

Chop the shrimp into pieces the size of small peas by cutting each shrimp into quarters with a sharp knife, cutting across the length of the shrimp.

Step 2

In a medium bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, and scallions; stir together in circular motions for 1 minute until the mixture looks slightly sticky and well blended.

Step 3

Place one wonton wrapper on a clean, dry cutting board in front of you with one corner pointing toward your body.

Step 4

Spoon 1 teaspoon of the pork-shrimp mixture into the center of the wrapper — about the size of a large pea.

Step 5

Fold the left and right corners of the wrapper up and inward toward the center of the filling so they overlap slightly, creating a peaked shape like a small crown or sack.

Step 6

Repeat steps 3–5 with the remaining wrappers and filling until all 20 dumplings are assembled; set them on a plate.

Step 7

Fill a steamer basket or pot with 1 inch of water and bring it to a boil over high heat — you'll see large, rolling bubbles breaking the surface, about 4 minutes.

Step 8

Lightly oil the steamer tray or rack with a small amount of oil on a paper towel so dumplings won't stick.

Step 9

Arrange the assembled dumplings on the steamer tray in a single layer without touching; place the tray into the steamer basket above the boiling water.

Step 10

Cover the steamer and keep the heat on high for 8 minutes until the wonton skins turn translucent and slightly glossy, with the edges beginning to look a little darker.

Step 11

Remove the steamer tray from the basket using tongs or thick oven mitts, lifting straight up and away from the steam.