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Pork dim sum served
Delicious Asian dim sum with pork filling

Steamed Pork Siu Mai (Dim Sum)

Author: Flavelo
Recipes Appetizers
Dim Sum translates to 'touch the heart'. These small steamed delicacies were originally served to travelers in teahouses along the Silk Road. Pork Siu Mai is iconic: a thin wrapper barely containing a juicy, bouncy meatball. The secret lies in working the filling: mixing until it becomes a sticky paste creates that signature springy texture.
🕒 Prep Time 40 mins
🍳 Cook Time 12 mins
⌛ Total Time 52 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Chinese (Cantonese)

Ingredients

Equipment Needed

  • Bamboo steamer (or metal steamer basket)
  • Parchment paper (perforated)
  • Mixing bowl

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Place the pork in a bowl. Add salt, cornstarch, and the egg. Begin mixing in one direction vigorously for at least 3-4 minutes until the meat turns pale and sticky threads appear.

Tip: This technique realigns the proteins, creating the signature 'bouncy' texture.
2 ✓

Now add the flavorings: soy sauce, sesame oil, ginger, garlic, pepper, onion, and scallions. Mix thoroughly.

Tip: Add flavorings only after the texture is developed so they don't interfere with the protein bonding.
3 ✓

Hold a wrapper in your palm. Place a heaping teaspoon of filling in the center. Gently squeeze the wrapper around the sides of the meat, leaving the top open (like a little cup).

Tip: If the wrapper is dry, dab edges with water. Tap the bottom on the counter to flatten it so it stands upright.
4 ✓

Line the steamer with perforated parchment paper (or lettuce leaves). Arrange the dumplings so they don't touch.

Tip: Oil works too, but paper makes cleanup easier.
5 ✓

Steam over boiling water, covered, for 10-12 minutes.

Tip: Keep the lid closed to maintain steam temperature.
6 ✓

Serve immediately with a soy-chili dipping sauce.

Tip: Dim sum is best hot; the wrappers harden as they cool.

Recipe FAQ

Why did the filling fall apart?
You didn't mix it enough. The meat must be mixed vigorously until proteins break down and it becomes a sticky paste.
Where do I get wrappers?
Look in the freezer section of Asian markets for 'Wonton wrappers' or 'Dumpling pastry'. Use the round or square yellow (egg) ones.

Ingredients

  • 1 lb Ground Pork (fatty, e.g., shoulder)
  • 24 pieces Wonton Wrappers (round or square)
  • 1 large Egg (for filling)
  • 2 cloves Garlic (minced)
  • 1 tsp Fresh Ginger (grated)
  • 2 stalks Scallions (finely chopped)
  • 1 whole Onion (finely diced)
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Salt
  • 0.5 tsp White Pepper
  • 1 tbsp Cornstarch