Siu My Dumplings

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{40 g} Approx 50

pieces.

Steam for 15 minutes.

Beat in stand mixer until nicely blended.

Shell,de-vein, dice shrimp into 8 mm (just under 1 cm chunks)

454 g

lean ground pork

120 ml {120 g}

water

1/2 tsp {2.3 g}

baking soda (optional)

 
Group B

180 g

shrimp, diced 8mm

1 tsp {3.0 g}

salt

2 TBL {20 g}

potato flour/starch, corn

2 tsp {8.3 g}

sugar

 
Group C

1/2 tsp {1.2 g}

white pepper

1/2 tsp {2.3 g}

sesame oil (optional)

{32 g} 1

pkg Wonton Wrappers

1

pkg. Fish Roe(optional)

Add Group B and mix well, firm and elastic. 5 -10 minutes Add Group C mix well.

Trim edge of square wonton wrappers, to make circles, it doesn’t have to perfect.

Spread filling thinly but COMPLETELY over the entire surface of the wonton, this helps ensure that it won’t separate from the wrapper when steamed.

From ring with thumb and forefinger to use as a "mold" to push dumpling through so it starts to assume a cylindrical shape, use knife to help pack filing in and smooth top of Siu My.

After forming all dumplings, add roe on top as garnish.

Steam for 15 minutes.

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