King’s Pork Hash (siu Mai) Recipe

Prepare mushrooms and shrimp

If using dried shiitake, soak in warm water for 20–30 minutes until soft, squeeze out excess water and finely chop. Finely chop raw shrimp into small pieces; set both aside.

Mix filling

In a large bowl, combine ground pork, chopped shrimp, chopped mushrooms, and sliced green onion. Add grated ginger, light soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt.

Bind the mixture

Add cornstarch and egg white to the meat mixture. Using a spatula or your hand, mix in one direction for 1–2 minutes until the mixture becomes sticky and cohesive. Taste a small spoonful (optional: cook quickly in a skillet) and adjust seasoning with additional soy or salt if needed.

Prepare work station

Arrange wonton wrappers on a clean surface with a small bowl of water for sealing, a small bowl of diced carrot and blanched peas for topping, and a spoon or small cookie scoop for portioning filling.

Portion filling

Scoop about 1½ tablespoons (roughly a heaping tablespoon) of the pork mixture and place it in the center of each wonton wrapper. The quantity makes about 24 siu mai; adjust scoop size for desired count.

Form siu mai

Hold the wrapper in your non-dominant hand. Gather the sides up around the filling, pressing down slightly so the top remains exposed. Pinch the wrapper gently to shape the sides so the filling is tall and cylindrical (traditional siu mai look). Leave the top open.

Top each siu mai

Press a few small diced carrot pieces and/or one blanched pea into the exposed top of each siu mai for color and presentation.

Prepare steamer

Line a bamboo or metal steamer basket with parchment paper with holes, cabbage leaves, or a light layer of oil to prevent sticking. Bring about 1–2 inches of water to a simmer in a wok or pot large enough for the steamer.

Steam siu mai

Arrange siu mai in the steamer leaving a little space between each. Cover and steam over simmering water for 8–10 minutes, until the pork is cooked through (internal temperature about 160°F / 71°C) and shrimp are opaque. Avoid over-steaming to keep texture tender.

Finish and rest

Turn off heat and let the siu mai rest in the covered steamer for 1 minute to settle. Carefully transfer to a platter.

Mix soy sauce and vinegar in a small bowl. Add chili oil and sesame seeds if using. Serve alongside warm siu mai for dipping.