Siu Mai Dumplings

Steps

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1. 1
   Prepare the pork belly and prawns. Rather than mincing very finely, keep the meat in relatively large pieces.
   ▶ ≈0:50
2. 2
   Place the pork pieces into a stand mixer and add soy sauce, Shaoxing wine, sugar, and salt.
   ▶ ≈1:32
3. 3
   Start on low speed and gradually increase to higher speeds. Beat for about 10–15 minutes until the meat becomes tenderised and develops a sticky, springy texture.
   ▶ ≈2:24
4. 4
   Add the prawns and mix on low speed only, to preserve their integrity.
   ▶ ≈2:57
5. 5
   Add a small amount of stock. The moisture will be trapped by the protein network we've created, keeping the dumplings lighter and more moist.
   ▶ ≈3:03
6. 6
   Add spring onions, shiitake mushrooms, and ginger on low speed, just until combined. Verify the texture looks right.
   ▶ ≈3:18
7. 7
   Take the wonton wrappers and use a rolling pin to gently flatten them. Make light indentations along the length, rotate 90 degrees, and repeat to make them slightly thinner and more suitable for siu mai.
   ▶ ≈4:04
8. 8
   Use a circular cutter to cut the wrappers into round shapes. Save the trimmings for other uses like adding to soup.
   ▶ ≈4:31
9. 9
   Place a small amount of filling in the centre of a wrapper. Cup it in your palm, using your thumb and forefinger to shape the ring, gradually adding more filling and letting natural folds form at the top.
   ▶ ≈4:52
10. 10
    Give the top of each siu mai a gentle tap to set the shape, place on a tray, and repeat with the remaining filling and wrappers.
    ▶ ≈5:18
11. 11
    Top each siu mai with a small amount of roe for garnish.
    ▶ ≈5:43
12. 12
    Steam the siu mai at 100°C for about 12 minutes using a steam oven, or use a traditional bamboo steamer on the stovetop.
    ▶ ≈6:27
13. 13
    Once steamed, transfer the siu mai to a plate or bamboo steamer for serving.
    ▶ ≈6:40