Pork Siu Mai

Instructions

1. Prepare the filling
   In a large bowl, combine the ground pork, chopped shrimp, diced shiitake mushrooms, and green onions. Add grated ginger, sesame oil, soy sauce, Shaoxing wine, sugar, and white pepper. Mix thoroughly until well combined.
2. Add binding ingredients
   Add the egg white and cornstarch to the mixture. Stir in one direction for about 2 minutes until the filling becomes sticky and well-bound. This creates the signature bouncy texture of siu mai. Cover and refrigerate for 30 minutes to allow flavors to meld.
3. Form the dumplings
   Place a wonton wrapper flat on your palm or work surface. Scoop about 1 tablespoon of filling onto the center of the wrapper. Bring the sides of the wrapper up around the filling, pleating as you go, while leaving the center open to create the characteristic siu mai shape. The filling should be visible from the top.
4. Garnish the dumplings
   Press a few green peas or a small amount of flying fish roe onto the exposed filling of each dumpling for color and flavor. This traditional garnish adds visual appeal and a pop of texture.
5. Prepare the steamer
   Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the siu mai in the steamer, leaving space between each dumpling as they will expand slightly during cooking.
6. Steam the siu mai
   Bring water to a boil in a wok or pot that can accommodate your steamer. Place the steamer over the boiling water, ensuring the water doesn't touch the dumplings. Cover and steam for 8-10 minutes until the filling is cooked through and the wrappers are translucent.
7. Serve
   Carefully transfer the hot siu mai to a serving plate. Serve immediately with a dipping sauce made of soy sauce, vinegar, and chili oil if desired. These dumplings are best enjoyed hot while the filling is juicy and the wrapper is tender.