Truffle Pork and Shrimp Siu Mai
Ready for the second Lunar New Year recipe of the week?! Today I’m presenting Truffle Pork and Shrimp Siu Mai! Gosh, they are so good. I describe Siu Mai as open face dumplings. The tops are typically left open and topped with some tobiko (or fish roe). No fancy pleats means they are incredibly easy to make! I did dress these dumplings a little bit with a homemade beet dyed wrapper. The deep red wrappers remind me of red envelopes (or Hongbao), which are gifted to children and unmarried adults (I think that’s the rule??) during the new year! As a kid it was always so exciting to receive the red envelopes from all the “grown ups”. My brother was notorious for saving up every dollar he ever got for years, while I would spend my red envelop money within a few weeks on something generic at the mall. NOTHING HAS CHANGED. I feel like my days of receiving red envelopes are coming to end… eventually I’ll have to start gifting them!
Back to the dumplings. I added just a wee bit of La Tourangelle White Truffle Infused Oil to the filling and it simply takes the flavors to a whole other level. The truffle flavor enhances the earthy notes coming from the shiitake mushrooms in the filling and isn’t too overpowering with the shrimp and pork. I’ve also been loving adding a light drizzle of the truffle oil to my popcorn… it feels so luxurious! I love everything from La Tourangelle! I had the pleasure of working with them last year and I’m so excited to be collaborating with them again this year and developing even better recipes! Actually, I should be seeing them today at the San Francisco Fancy Food Show! Have you been? I sort of skipped breakfast this morning so I fit all the free samples in my belly!
I hope to see a few of these open top beauties on your LNY table! Tune back in on Thursday for another festive recipe!
How to Form Siu Mai
Forming Siu Mai is super easy, you probably don’t need an explanation!
You can either purchase siu mai wrappers at a grocery store, make sure they are at least 3” in diameter. Or you can make them yourself. My recipe for homemade siu mai wrappers can be found here. I just added a little bit more beet root powder for a deeper red color.
Once you have your wrappers secured, place a heaping tablespoon of filling in the center of your dumpling wrapper. Fold up the side of the wrapper, but leave the top of the dumpling open. Form the dumpling in the crook of your hand (when your touch your index finger to your thumb), this helps make sure the dumpling is round. Flatten the bottom of the dumpling by gently tapping on it. Ta da! Siu Mai!
Pork and Shrimp Truffle Siu Mai
makes 32 dumplings
Materials:
1 lb shrimp - peeled and deveined
½ lb ground pork
6oz fresh shiitake mushrooms - finely chopped
2 green onions - chopped
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp La Tourangelle White Truffle Infused Oil
2 tsp white sugar
½ tsp salt
½ tsp white pepper
2 tbsp cornstarch
32 store bought or homemade siu mai wrappers (about 3” diameter)
Slice baby portobello mushrooms - for optional topping
Small bay shrimp - for optional topping
Steps:
Finely chop up shrimp until the texture resembles a thick and chunky paste. Alternatively, blend shrimp in a food processor for 30 seconds. Place shrimp in a mixing bowl. Add the rest of the filling ingredients into the bowl. Mix for 20 seconds until evenly combined.
Place a heaping tablespoon of filling in the center of your dumpling wrapper. Fold up the side of the wrapper, but leave the top of the dumpling open. Place on a lined baking sheet and repeat with remaining wrappers and filling. For an optional topping, place a small bay shrimp or seared mushroom slice on each dumpling.
Set up your steamer. Bring a pot of water (the same diameter as your bamboo steamer) to a rapid boil. Line the bamboo steamer with perforated parchment or spray with nonstick spray. Arrange dumplings in the steamer, cover, and steam for 7-8 minutes.
Remove dumplings from the steamer and enjoy with dark soy sauce and chili oil.