Chinese · Lunch
Steamed Shrimp and Pork Dumplings
Har Gow and Siu Mai
Around 35% fewer calories and significantly lower fat, extra lean pork mince replacing fatty pork and steamed throughout rather than pan-fried in oil, with the authentic delicate prawn filling, translucent wrapper, and the characteristic dim sum texture and depth of the classic.
$
45 minsPrep
15 minsCook
60 minsTotal
HardLevel
Nutrition per serving
385Calories
28gProtein
12gFat
38gCarbs
2gSugar
1gFiber
720mgSodium
115mgChol
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Instructions
1
Prep
Mix wheat starch, tapioca starch, and salt. Pour boiling water over, stir quickly, knead to smooth dough, cover with damp cloth. Mix har gow filling ingredients. Mix siu mai filling ingredients until combined. Mix dipping sauce ingredients together.
2
Wrap 1
Pinch off small dough pieces, roll into thin circles. Place 1 tsp har gow filling in centre, fold and pleat firmly to seal. Repeat to make 10–12 har gow pieces with characteristic pleated texture.
3
Wrap 2
Place wonton wrapper in palm, add 1 tsp siu mai filling to centre. Gather wrapper around filling leaving top open, press filling down firmly. Repeat to make 10–12 siu mai pieces with open tops.
4
Steam
Line bamboo steamer with parchment paper with holes pierced through. Arrange dumplings with space between each. Steam over vigorously boiling water for 8–10 minutes until cooked through and wrappers turn translucent.
5
Plate
Transfer steamed har gow and siu mai to a serving plate. Serve alongside dipping sauce in a small bowl. Serve immediately while dumplings are hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g (4.25 oz) wheat starch
- 40g (1.4 oz) tapioca starch
- 180ml (3/4 cup) boiling water
- 1 pinch salt
- 300g (10.6 oz) raw shrimp
- 1 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 0.5 tsp white pepper
- 1 tsp cornflour
- 12 round wonton wrappers
- 200g (7 oz) extra lean pork mince
- 1 tsp Shaoxing wine
- 2 water chestnuts
- 1 tbsp rice vinegar
- 1 tsp chilli oil
- 1 tsp fresh ginger