Siu Mai (Shumai, 烧卖)

Step 1

Add all the ingredients for the filling to a large mixing bowl. Use chopsticks or a spatula to stir the mixture vigorously in one direction for 5 minutes or so until everything is combined into a sticky mass. You may use a stand mixer to speed up the process (with a flat beater on medium speed).

Step 2

Take the wrappers out of the package. Remember to cover them if not used immediately as they dry out easily.

Step 3

Put a tablespoonful of the filling in the middle of a wrapper. Then let the wrapper securely sit in the hole formed by the thumb and index finger of your non-dominant hand.

Step 4

Top up with more filling. Level with a frosting spatula or the handle of a spoon so that the wrapper is generously filled to the rim (watch the video below for reference).

Step 5

Scatter the carrot slices in the steamer basket. Then place the assembled siu mai over the carrot (see note 4 for alternative methods). Garnish each siu mai with a pinch of finely minced carrot.

Step 6

Add 2 cups (500ml) of water to the wok/pan you plan to use for steaming. Bring it to a full boil then place the steamer baskets over (you may stack up multiple baskets and cook all at once).

Step 7

Leave to steam over high heat for 7 minutes. Serve immediately, on their own, or with a sauce of your choice (such as chili oil, black rice vinegar etc.).

Step 8

Right after assembly, place uncooked siu mai on a tray in a single layer. Put into the freezer. Once completely frozen, transfer them to air-tight containers/bags. Store in the freezer for up to three months.

Step 9

Steam frozen siu mai for 10-12 minutes (without defrosting).