Ingredients
- 1/2 package wonton wrappers, round*
- 1/2 pound ground pork
- 1/2 pound shrimp, deveined and finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten, for egg wash
- Garnish: 1 small quarter of a carrot, minced
Preparation
Step 1
Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush*If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife.
In a medium-sized bowl, mix together the pork, shrimp, soy sauce, ginger, sesame oil, salt, and pepper.Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with orange roe or chopped carrots.Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the siu mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.