Main ingredients 🥩
shrimpporkpork fatstarch powderbamboo shootsoyster saucechicken powder
Jung Ji-sun's Xiao Mai
A classic authentic dim sum featuring chewy shrimp, tender pork filling, and crisp bamboo shoots for added crunch, shaped into a flower-like form with a fully visible center.
🙋 Recommended for
- ⭐ Those who want to enjoy the full flavor of chewy shrimp and rich pork in every bite
- ⭐ People looking for visually striking and unique Chinese dishes perfect for entertaining guests
- ⭐ Home cooks who want to make authentic-style Xiao Mai with the appealing crunch of bamboo shoots
Ingredients needed 🛒2 servings
- appropriate amount of shrimp
- ground pork appropriate amount
- pork fat appropriate amount
- starch appropriate amount
- bamboo shoots appropriate amount
- a little chicken powder
- a little sugar
- a little black pepper
- a little oyster sauce
- round dim sum wrappers appropriate amount
Recipe 🍳
- Using a machine or kitchen tool, combine shrimp, pork fat, and starch, then crush the shrimp just enough—about 70%—to preserve its chewy texture.
- Add the ground pork to the crushed shrimp mixture and mix thoroughly until all ingredients are well incorporated and no chunks remain on the surface.
- To add a crisp texture, finely chop dried bamboo shoots that have had their moisture removed and mix them into the filling.
- Add chicken powder, seasonings, sugar, black pepper, and oyster sauce one at a time, mixing thoroughly until the flavors and color are evenly distributed throughout the filling.
- After completing the filling, press out air, flatten the top surface, cover with plastic wrap, and refrigerate for cold aging.
- Remove the chilled filling and place a generous amount in the center of a round wrapper, shaping it neatly into a cylinder with an open top.
- Steam the shaped Xiao Mai in a steamer until fully cooked through and moist inside.
- Combine shrimp, fat, and starch, crushing just enough—about 70%—to keep the texture chewy.
- Add ground pork, chopped bamboo shoots, and seasonings one by one, mixing until the filling becomes sticky, then chill for aging.
- Fill the round wrapper with the filling, shape it into a neat cylinder with the top open, and steam until done.
Cooking tips 💡
- Do not grind the shrimp too finely, as this will lose its signature chewy texture; always leave small bits that provide a satisfying bite.
- Chef Jung Ji-sun’s tip: when adjusting seasoning, rely on the aroma and color of the sauce that seeps out rather than tasting directly.
- Chilling the filling before wrapping enhances its stickiness, making it much easier to shape and wrap in the wrapper.
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