Siu Mai

Actually, I used the same recipe for wonton to put into siumai, except the skin is different and there is actually more shrimp than pork which gives it a "bouncy" feel in the mouth. I also used har gau skins instead of the wonton skins.

Dough:
3/4 cup wheat starch
2 teaspoons tapioca starch
1/2 cup boiling water, or as needed

6 ounces raw shrimp
2 ounces ground pork
1 tablespoon oyster sauce (optional)
1 teaspoon granulated sugar
1 tablespoon finely chopped green onion (optional)
1/4 teaspoon sesame oil

Blend the dough until it becomes a little stiff, then roll out thinly. For this I used the pinch method and took just a little ball then rolled that out with a plastic wrap covered rolling pin to avoid sticking. I used oil on the rolling surface rather than starch, but you can use either really.

Mince up the shrimp and pork together, add the green onions if you'd like. Then roll out circular pieces of the dough as thinly as possible, place a dollop of the meat mixture into the dough and form a "cup". Then place in the steamer until cooked.

Some people sprinkle bits of cooked preserve duck egg on the top. Yech. Hehe ... I served it with the SriRacha chili sauce.