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Steamed Pork Siu Mai

Steamed Pork Siu Mai

Cantonese teahouse classic — juicy pork-and-shrimp dumplings steamed to a bouncy finish, wrapper-free and keto.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: Cantonese, Dim Sum, Pork
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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