Servings: 4 servings
Calories: 192kcal
Ingredients
- 300 g ground pork
- 150 g raw shrimp peeled and chopped
- 4 dried shiitake mushrooms rehydrated and finely diced
- 2 scallions finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine or dry sherry
- 1/2 tsp white pepper
- 1 tsp glucomannan powder
- 1 small carrot finely diced, for garnish
Instructions
- In a bowl, combine pork, shrimp, shiitake, scallions, soy sauce, sesame oil, wine, white pepper, and glucomannan powder. Mix vigorously in one direction until sticky and well combined.
- Using two spoons, shape the mixture into small open-topped mounds (traditional siu mai shape, no wrapper needed) and place on a lightly oiled steaming tray.
- Press a few pieces of diced carrot into the top of each for color.
- Steam over high heat for 12-15 minutes until firm and cooked through.
- Serve hot with a small dish of soy sauce and chili oil.
Notes
Chef's Tip: Mixing the filling vigorously in one direction is what gives siu mai its classic springy bite - don't skip this step. Keto Swaps: skipping the traditional wheat wrapper entirely turns this into a naturally low-carb open dumpling, no substitution needed.
Nutrition
Calories: 192kcal | Protein: 18g | Fat: 11g
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About This Dish
Siu mai is one of the great teahouse workhorses — the little open-topped dumpling that shows up on every dim sum cart, made from a pork-and-shrimp filling mixed until springy and steamed until firm.
Skipping the wrapper entirely turns this into a naturally low-carb bite, with all the same bounce and flavor the original is loved for.