dim sum dumplings

One of the most popular Cantonese dim sum dishes, siu mai with pork and shrimp filling can be easily made at home. Learn the tips and tricks!

Siu Mai (Shumai, 烧卖)

oz pork

oz raw, peeled shrimp (cut into cubes)

mushrooms

water (in which the mushrooms are soaked)

tsp minced ginger

cornstarch

Shaoxing rice wine

tsp light soy sauce

½ tsp sesame oil

salt

sugar

white pepper

siu mai wrappers (or thin wonton wrappers (see note 3))

carrot (for lining)

carrot (for garnishing)

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).

Prepare the filling

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

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.

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).

Assemble the siu mai

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.

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).

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.).

Steam the siu mai

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.

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

Make ahead &amp; store

https://www.youtube.com/watch?v=6bjnVypCl9o

A dim sum must-have dish, Cantonese style Siu Mai (Shumai, 烧卖) with pork and shrimp filling can be easily made at home.

Ingredients:
- 8 oz (230g) ground pork
- 7 oz (200g) raw, peeled shrimp, cut into cubes
- 3 large dried shiitake mushrooms, rehydrated and minced
- 3 tbsp water in which the mushrooms are soaked
- 1 tsp minced ginger
- 1 tbsp cornstarch
- 1 tbsp Shaoxing rice wine
- 1 tsp light soy sauce
- ½ tsp sesame oil
- ½ tsp salt
- 1 pinch sugar
- 1 pinch ground white pepper
- 20 siu mai wrappers, or thin wonton wrappers
- 20 slices carrot, for lining
- Finely minced carrot, for garnishing
.
🔎 Full recipe: https://redhousespice.com/shrimp-pork-shumai/
🎵 Music: Tender Wind by Ikson: https://youtu.be/A9oZpJI_E8Y

0:00 Prepare the filling
0:34 Assemble the Siu Mai
0:56 Steam the Siu Mai

Siu Mai with Pork & Shrimp Filling | 猪肉鲜虾烧卖

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Siu Mai (Shumai, 烧卖)

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