- 1/2 pound flying fish roe (Tobiko)
- 10 pounds boneless pork shoulder
- 2 1/2 pounds pork fatback
- 5 pounds green-tail shrimps (Mexican, peeled and deveined)
- 1/2 cup soy sauce (light)
- 1 cup dry sherry
- 1 teaspoon white pepper
- 1/4 cup sesame oil
- 3/4 pound corn starch
- 2 tablespoons salt
- 6 ounces shrimp powder (dried, See note)
- 1/4 cup garlic (minced)
- 1 1/2 tablespoons sugar
- 120 won ton wrappers
- 1. Trim and slice pork shoulder for grinding. Wash pork in cold water for one hour under running water or soak in several changes of cold water.
- 2. Grind pork shoulder, shrimp and fatback separately using a ¼” grinder plate.
- 3. Mix remaining ingredients until cornstarch, sugar and salt are fully dissolved.
- 4. Transfer ground pork, fat and shrimp into bowl of a large mixer with paddle attachment. Mix on low until just mixed through. Add seasoning base, mix on low for three minutes and then on medium for three minutes. Transfer mixture to a hotel pan and chill for at least one hour.
- 5. Cut corners off your wonton wrappers. Place 1¼ oz. filling in center of wrapper and use a butter knife to press down the filling while holding the wrapper in a pocket shape. Bring edges of wrapper up alongside the siu mai, the final shape should be a short cylinder with an open top.
- 6. Transfer siu mai to a freezer for four hours. Remove from freezer one hour before steaming. Place in steamer basket and steam for six to seven minutes until cooked through.