SIU MAI  

‍~36 pcs(8 pcs for each person)

• Siu Mai/Wonton skin wrappers with corner cut
• 8 oz pork shoulder butt/pork belly
• 4 oz chopped shrimp peeled & deveined

4 pieces chopped shiitake mushroom

• 1 tbsp light soy sauce
• 2 tbsp oyster sauce 
• 0.50 tsp salt
• 2 tsp sugar
• 2 tbsp cornstarch
• 0.50 tsp baking soda
• 2 tbsp water
• 0.50 tsp white pepper
• 1 tsp chicken bouillon (optional)
• 1 tbsp sesame oil 
• 1 tsp oil

Add mixed sauce to below mixed meat.

• 0.50 oz carrot minced for garnish before steaming

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1. Lay out a wrapper in your palm 
2. Scoop about 1 tsp of meat filling onto the wrapper and loosely flatten it.
3. Make a circle by pressing your index finger and thumb together, and place the wrapper over the circle. Make a funnel-like shape with your other fingers.
4. With the opposite end of a spoon, push into the center of the wrapper, into the hole you made with your fingers.
5. Compress the meat into the dumpling wrapper by pressing with your spoon, and pressing with your fingers on all sides. Rotate the dumpling with your fingers a few times.
6. Squeeze the bottom half of the dumpling to force some of the meat to rise, and flatten that with your spoon.
7. If there's not enough meat, add some more and repeat.
8. Steam between 7- 12 mins depending on the amount on the bamboo tray

Recommend Dipping sauce 

Black vinegar 

Soy sauce

Chili oil 

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