Dinner for 4

Steamed Pork Siu Mai

Name: Steamed Pork Siu Mai
Total time: 38 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 dried shiitake mushrooms; 350 g / 13oz pork mince; 3/4 tsp salt; 2 1/2 tsp sugar; 1 tsp light soy sauce; 1 1/2 tbsp chinese cooking wine; 150 g /5oz prawns/shrimp; 2 tbsp white part of green onions; 22 1/2 wonton wrappers / egg wrappers; 50 g /1.5oz flying fish roe

Pork, shrimp, mushrooms, and seasonings fill wonton wrappers before steaming until tender and safely cooked.

Typical price

$12.07for 4 servings

$3.02 per serving$12.07 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: recipetineats.com

38 minstart to table
Mediumdifficulty
4servings (the source says 20, which counts pieces)
$$typical cost tier

Chinese Dairy-free Budget Family Appetizers Dinners Snacks

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Mushrooms$0.40/oz typical	2 oz	$0.84Typical price
Ground pork$4.49/lb typical	0.75 lb	$3.47Typical price
Shrimp$7.99/lb typical	0.35 lb	$2.64Typical price
Green onions$1.19 each typical	a little	$0.15Typical price
Pie crust, puff pastry, wonton wrappers$3.49 each typical	1.25	$3.93Typical price
White fish (tilapia, cod, haddock)$6.99/lb typical	0.1 lb	$0.77Typical price
Total for the servings shown		$12.07

Pantry staples you likely have

Sugar and brown sugarSoy sauceWine, beer and spirits

Not included in the cost.

Ingredients

3 dried shiitake mushrooms
350 g / 13oz pork mince
3/4 tsp salt
2 1/2 tsp sugar
1 tsp light soy sauce
1 1/2 tbsp chinese cooking wine
150 g /5oz prawns/shrimp
2 tbsp white part of green onions
22 1/2 wonton wrappers / egg wrappers
50 g /1.5oz flying fish roe

Steps

Soak the dried mushrooms in hot water for 10 minutes, then drain, remove the stems, and chop them finely.
Mix the pork, mushrooms, salt, sugar, soy sauce, cooking wine, shrimp, and green onion until well combined.
Place a small spoonful of filling in each wrapper, gather the edges around it, and top with fish roe.
Arrange the dumplings in a lined steamer basket with space between them.
Steam over boiling water for 12 minutes, until the filling reaches 160 F.