Pork Dumpling with Shrimp (Siu Mai) from Tim Ho Wan features tender ground pork and succulent shrimp wrapped in delicate yellow wonton skins, steamed to perfection and garnished with a bright orange roe for a flavorful and visually appealing bite.
Equipments
- Mixing bowl
- Chef’s knife
- Cutting board
- Spoon
- Steamer basket or bamboo steamer
- Parchment paper or steamer liners
- Plate or tray (for assembling dumplings)
- Small brush (optional, for water or egg wash)
- Measuring spoons
- Tongs or chopsticks (for handling dumplings)
Ingredients
- 10 oz (280g) ground pork
- 6 oz (170g) shrimp, peeled and deveined
- 2 tablespoons water chestnuts, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 scallion, finely chopped
- 1 (12-14 oz) package round yellow wonton wrappers
- Masago (capelin roe) or tobiko (flying fish roe), for garnish
Ground pork should be fresh and well-drained to avoid excess moisture in your dumpling filling. Shrimp must be peeled, deveined, and chopped to blend smoothly with the pork, ensuring tender bites. Use yellow wonton wrappers that are round and thin, allowing for delicate but sturdy dumplings capable of steaming without breaking. Ingredients like soy sauce, oyster sauce, and Shaoxing wine balance the flavor profile, while water chestnuts add a satisfying crunch. Your Pork Dumpling with Shrimp (Siu Mai) copycat menu from Tim Ho Wan will benefit greatly from precise measurement and quality ingredients for an authentic taste.
Instructions
- Finely chop shrimp into small pieces.
- Add ground pork, chopped shrimp, water chestnuts, scallion, soy sauce, oyster sauce, sesame oil, sugar, white pepper, cornstarch, and Shaoxing wine to mixing bowl.
- Mix ingredients thoroughly until well combined.
- Place a wonton wrapper on a plate or tray.
- Spoon about 1 tablespoon of filling into center of wrapper.
- Gather wrapper edges around filling, gently squeezing to form an open-top “cup” shape.
- Repeat with remaining filling and wrappers.
- Prepare steamer basket with parchment paper or steamer liners.
- Arrange dumplings in steamer, leaving space between each.
- Bring water to boil in steamer base.
- Place steamer with dumplings over boiling water.
- Steam for 6–8 minutes, or until filling is cooked through.
- Garnish each dumpling with a small dab of masago or tobiko roe.
- Remove dumplings with tongs or chopsticks.
- Serve immediately.
Substitution
The Pork Dumpling with Shrimp (Siu Mai) from Tim Ho Wan copycat menu blends ground pork and shrimp with water chestnuts and seasonings, wrapped in yellow wonton skins and steamed for a tender, flavorful bite. If yellow wonton wrappers are unavailable, you can substitute square wrappers by cutting them into rounds or use gyoza wrappers, though the texture may vary slightly. In case fresh shrimp is hard to find, frozen shrimp can be thawed and chopped finely without compromising taste. You can replace Shaoxing wine with dry sherry or a splash of rice vinegar as a kitchen-friendly alternative. When assembling, using a small brush or your finger to moisten wrapper edges helps ensure they seal properly and hold their shape during steaming.
Tips
Ensure the filling is thoroughly mixed to evenly distribute flavors and bind ingredients well. When wrapping, avoid overfilling the wonton skins to prevent tearing and maintain the delicate dumpling shape. Use parchment paper or steamer liners to prevent dumplings from sticking to the steamer basket during cooking. Steaming time should be closely monitored; undercooking risks raw filling, while overcooking can dry out the dumplings, so steam for 6-8 minutes as recommended to achieve tender, juicy results.
Nutritions
Pork Dumpling with Shrimp (Siu Mai) from Tim Ho Wan offers a balanced nutritional profile with high-quality protein sourced from both ground pork and shrimp, supporting muscle repair and immune function. The addition of water chestnuts provides dietary fiber and antioxidants, promoting digestive health and reducing inflammation. Low in carbohydrates due to the modest use of wonton wrappers, this dish also contains essential fatty acids from sesame oil, which aid in heart health. Your meal delivers a nutritious combination of protein, fiber, and healthy fats while keeping added sugars and sodium at moderate levels, especially if you control the soy and oyster sauce quantities.
Storage
Store leftover Pork Dumplings with Shrimp in an airtight container lined with parchment paper to prevent sticking. Refrigerate for up to 2 days or freeze for up to 1 month, ensuring you separate layers with parchment to maintain their shape. When reheating, steam dumplings gently to preserve the tender texture and fresh flavors for your next meal.
Variation or Alternatives
You can substitute ground pork with ground chicken or turkey to create a leaner variation of Siu Mai without compromising flavor. For a gluten-free option, try using rice paper wrappers instead of wonton skins, ensuring a different texture but still delicious results. Incorporating finely chopped shiitake mushrooms in the filling adds an earthy depth and enhances umami notes. Steaming the dumplings over a mixture of water and a splash of Shaoxing wine intensifies the aroma during cooking.
Allergies
Pork Dumpling with Shrimp from Tim Ho Wan contains common allergens such as shellfish (shrimp), soy (soy sauce), and sesame (sesame oil), which may trigger allergic reactions in sensitive individuals. If you have allergies to seafood, soy, or sesame, it's important to avoid this dish or consult with the restaurant to ensure your safety. Cross-contamination with other allergens could also be a concern, so informing the staff about your allergies is advisable.
Why this recipe?
Pork Dumpling with Shrimp (Siu Mai) from Tim Ho Wan is renowned for its perfect balance of tender pork and juicy shrimp, wrapped in a delicate, thin dough that delivers an authentic dim sum experience. The combination of fresh ingredients and precise seasoning creates a flavorful bite that melts in your mouth. Tim Ho Wan's meticulous preparation ensures consistent quality, making it a favorite among dim sum lovers worldwide. You'll find that mastering this recipe allows you to enjoy a restaurant-quality dish at home, capturing the essence of traditional Cantonese cuisine.