Pork and Shrimp Siu Mai

PORK FOODSERVICE
14Ingredients
65Minutes

Ingredients

US|METRIC
  • 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
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    Directions

    1. 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. 2. Grind pork shoulder, shrimp and fatback separately using a ¼” grinder plate.
    3. 3. Mix remaining ingredients until cornstarch, sugar and salt are fully dissolved.
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