lunch · dairy-free
Pork and shrimp shu mai
Open-topped dim sum dumplings packed with a springy pork and shrimp filling and steamed until juicy.
- Time
- 60min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, sesame, fish, crustacean shellfish and molluscs.
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Shopping list
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Equipment
You'll need: Steamer.
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Method
-
1
Beat the pork with the salt, sugar, soy, oyster sauce, sesame oil, white pepper and cornstarch for 2-3 minutes until sticky.
-
2
Fold in the shrimp, mushrooms, scallions and ginger.
-
3
Hold a wrapper in a loose fist, add a heaped tablespoon of filling and squeeze gently to form an open cup. Flatten the top and tap the base flat.
-
4
Top each with a pinch of grated carrot or roe.
-
5
Steam on lined racks over boiling water for 8-10 minutes until the filling is cooked through.
-
6
Serve hot with chili oil and soy.
