Ground pork and shrimp are wrapped as open-faced dumplings and steamed to perfection. It’s hard to resist homemade pork and shrimp siu mai. Can be made with steamer and Instant Pot
If you ever wonder why it is called “cook and sell” dumplings, well, it is a direct translation from the Cantonese dialect siu mai. Siu 燒 means to cook and mai 賣 means to sell. Like I mentioned before, the Chinese like to name the dishes that convey good messages/meanings. To be able to “siu mai” is a good thing. It means your business is running smoothly, you cook and it is sold immediately 😉
I’m almost certain that you’ve probably seen or heard of siu mai before. Siu mai is one of the most popular and common dim sum dishes. The fillings of the dumplings can vary from chicken, turkey, beef, pork, seafood, or combination of any.
It always makes me feel a bit giddy when I’m about to open up the basket filled with something yum like siu mai. I really like the lighting in this photo for some reason 🙂
The smoke that gushes out is just beautiful! How grateful I am to have a set of working eyes! Really!! It’s the little detail in life!
I made these siu mai with the classic filling: pork, shrimp, and mushrooms. Feel free to change the fillings to suit your preference. You’ll find that it’s a no brainer to make siu mai. Even if you have never made it before 😉
Ohhh….I can eat this thing forever!!! I’ve made them with a regular steamer with or without bamboo basket and also Instant Pot. They are all just as good! Instant Pot just save me a little more time
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*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I suggest to half the recipe and use the same amount of time to cook*
Pork and Shrimp Siu Mai (Cook and Sell Dumplings)
- About 35-40 store-bought thin round dumpling wrappers white or yellow wrappers are fine
For garnishing (optional):
Mix all the ingredients for filling in a large mixing bowl. Use a spoon to stir in one direction until they come together (paste-like). Cover and place in the refrigerator for 30 minutes
Mix all the ingredients in a small sauce pan and bring to a boil until the sugar is melted. Let it cool down before serving
Get your steamer ready by bringing the water to a boil. Place one of the wrappers on your palm and then scoop about 2-3 Tbsp or more of the filling into the center of the wrapper and the tail of the shrimp peeking out. Shape the wrapper to surround the filling. Smooth the filling on top with wet fingers and add more filling to top it up all the way to the top and smooth again to make sure they are fully packed. Kinda a little overflowing is fine because they will shrink a bit after steaming. Give the wrapper one last gentle squeeze to make sure everything holds up together. Garnish with some 1 peas and 1 corn if using. Place them in a steamer basket or plate lined with parchment paper
Using Instant Pot:
Place the steaming basket/plate in instant pot. Press high pressure and set the timer to 3 minutes. If your instant pot can fit in another stack of a bamboo basket, you may do so. Once the 3 minutes is up, release pressure and open the lid carefully. Serve immediately once cooked
Using steamer with bamboo basket:
Fill up a large pot/wok with water (not higher than the trivet that you are going to put in)and bring them to rolling boil. Place a trivet or collapsible veggie steamer and place the bamboo basket on top of this. You may stack another 2 basket on top and then close with the lid of the basket. Steam them in batches for 10 minutes on high heat. Serve immediately once cooked
Using steamer without bamboo basket:
Fill up a large pot/wok with water (not higher than the trivet that you are going to put in) and bring them to rolling boil. Place a heat-proof plate inside the steamer and steam for 10 minutes. You can only steam one plate at a time. Serve immediately once cooked