shao mai

Delicious Cantonese style Siu Mai dumpling recipe made with minced prawns/shrimp, chicken, spring onions, shiitake, garlic, soy sauce, and simple seasonings. Learn how to make it perfectly at home with our clear instructions and simple ingredients.

Cantonese Siu Mai ( Shumai ) Prawn & Chicken Dumplings

Prawns (About 70z

shiitake mushroom (Pre-soak warm water

3-4 Spring onions (Finely chopped)

20-25 Wonton paper (Or Siu Mai pastry, Defrosted

¼ Carrot (Cut fine dices for garnish

tbsp Light soy sauce

tbsp Shao Xing Wine (Or Japanese mirin)

Sesame oil

Salt

Sugar (Optional)

tsp Garlic

tbsp Corn starch

White pepper

tbsp Chinkiang vinegar (Chinese black rice vinegar or rice vinegar)

Sugar

tsp Chilli oil (Optional)

Place all the filling ingredients, ground chicken, minced prawns, shiitake mushrooms, spring onions, and garlic in a large mixing bowl. Season the fillings with salt, light soy, Shao Xing cooking wine, white pepper, sugar, corn starch, and sesame oil. Combine everything well until it becomes a thick sticky paste.

Place the wonton wrapper on one hand. Scoop about one heap tablespoon of fillings with a butter knife or spoon and place it in the middle of the wrapper. Then gently squeeze it with your hand to form a cylinder shape.

Flatten the top by using a butter knife and flatten the bottom part by using your hand and finger. ( See the videos and photos for clear visual instructions. )  Garnish with carrots and place them over the lined steamer. Leave enough space between each dumpling to prevent them from sticking to each other.Repeat the process until the fillings or wrappers runs out.

Prepare Fillings &amp; Wrapping

Fill the large pot/wok with water and bring it to a boil. Place the bamboo steamer over it. Close the lid and steam for 8-9 minutes over medium-high heat. ( Do not overcrowd the steamer and steam two to three batches if needed. )

Remove from heat and serve immediately while warm. Delicious on its own or serve it with dipping sauce.

Steaming Siu Mai

Combine soy sauce, vinegar, sugar, and chilli oil in a small bowl and mix until sugar dissolved.

Dipping Sauce

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