Equipment
Ingredients
Dumpling Filling
- 300 g ground pork shoulder, minced, 70/30 lean-to-fat ratio
- 50 g rehydrated shiitake mushrooms, finely chopped
- 50 g water chestnuts, peeled and finely minced
- 15 g scallions, finely minced
- 5 g fresh ginger, grated or microplaned
Seasonings & Liquids
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 15 ml oyster sauce
- 10 ml toasted sesame oil
- 5 g granulated sugar
- 2 g white pepper, finely ground
- 10 g cornstarch
- 30 ml water, cold
Wrappers & Garnish
- 24 siu mai wrappers, round, or square wonton wrappers with trimmed corners
- 15 g carrot, brunoise (very finely diced)
Nutrition (per serving)
Method
In a large mixing bowl, combine the ground pork, shiitake mushrooms, water chestnuts, scallions, and ginger.
Add the soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, cornstarch, and cold water to the pork mixture. Mix vigorously in one continuous direction for 3 to 5 minutes until the mixture develops a sticky, paste-like consistency.
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the fat to firm up, making assembly easier.
Hold a wrapper in the palm of your non-dominant hand. Place about 15g (1 tablespoon) of filling in the center. Gently squeeze the sides of the wrapper upward around the filling, leaving the top exposed. Tap the bottom on a flat work surface to flatten the base.
Gently press a small pinch of finely diced carrot into the center of the exposed filling on top of each dumpling.
Line a bamboo steamer basket with perforated parchment paper. Bring 5 centimeters of water to a vigorous boil in a wok or large pot. Place the dumplings in the steamer, leaving at least 1 centimeter of space between each.
Cover the bamboo steamer and steam over boiling water (100°C/212°F) for 8 to 10 minutes until the pork is fully cooked. The internal temperature of the dumplings must reach 74°C/165°F.
Carefully remove the steamer basket from the wok. Let the dumplings rest for 2 minutes before transferring them to a serving platter to prevent the wrappers from tearing.
Chef's Notes
- Stirring the pork mixture vigorously in one single direction is crucial. This develops the myosin proteins, creating the signature bouncy Q texture of authentic dim sum.
- Always use pork shoulder or belly for dim sum. A 70/30 lean-to-fat ratio ensures the filling remains incredibly juicy during the steaming process.
- If using square wonton wrappers, use kitchen shears to trim the four corners off. This creates an improvised circular wrapper, resulting in a more traditional and uniform appearance.
- The addition of cold water to the filling during the mixing phase is a restaurant technique called 'da shuei' (beating water), which incorporates extra moisture directly into the meat matrix.
Storage
Refrigerator: 3 days — Store cooked dumplings in an airtight container.
Freezer: 2 months — Freeze uncooked dumplings on a baking sheet before transferring to a freezer bag.
Reheating: Steam directly from frozen for 12 to 15 minutes. Do not thaw before steaming.
