siu mai

Recipe video above. Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha. And now you can get your Siu Mai fix on demand!  These Chinese steamed dumplings are filled with a classic pork and prawn filling. Serves 2 - 3 as a main meal, or more as part of a larger spread. Also see Japanese Shumai (smaller, topped with peas!)

Siu Mai (Shumai - Chinese Steamed Dumplings)

mushrooms

pork

salt

sugar

tsp light soy sauce ((Note 4))

flying fish roe ((Note 8 for alternatives))

Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.

Add mushrooms, prawns and green onions, mix until just dispersed (don't crush the prawn meat).

Filling:

Form an "O" with your forefinger and thumb.

Place a wonton wrapper over the "O". Push in 1 heaped teaspoon of Filling and push down into the "O" hole.

Use a butter knife to smear more Filling into until level with edge of wonton.

Place on work surface and push down to flatten base and use fingers to shape into a round.

Making Siu Mai (process steps and video helpful!):

Line a 30cm/12&quot; bamboo steamer (or stove steamer) with baking paper with holes in it (Note 9)

Fill a wok big enough to hold steamer with about 2 cups of water (Note 10). Bring to rapid simmer over medium high heat.

Place Siu Mai in steamer (20 - 25 fits). Place lid on, place on wok over simmering water.

Steam 8 minutes, or until internal temperature of dumplings is 75°C/165°F. (If yours are bigger due to larger wonton wrappers are bigger, they will take longer).

Remove steamer from wok. Remove lid and place a tiny bit of roe in the middle of each dumpling.

Serve immediate with dipping sauce!

Steaming Dumplings:

Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).

Siu Mai Dipping Sauce:

Siu mai (a.k.a. shumai, shaomai, xiu mai) is a famous Cantonese cuisine usually served as a dim sum. According to Chef Paul, the essence of making crunchy siu mai lies in how you knead the meat paste. Watch the recipe video to find out how it’s done!

Siu Mai 烧卖皇

pork shoulder (diced)

100 g pork lard (diced)

300 g white prawn (diced)

pc white prawn (sliced

g shiitake mushroom (soaked u0026 minced)

g dried scallop (soaked u0026 minced)

g potato starch

g pepper

g fined sugar

g salt

g shaoxing wine

g sesame oil

50-60 pc wonton skin (cut 4 corners off)

Add diced pork shoulder and salt into a big mixing bowl, use the palm to press and knead until it turns stickiness

Add sugar, continue kneading it for around 7 minutes

Add diced prawn, mix well and knead it for around 2 minutes

Add diced pork lard, mix well and knead it

Add potato starch, mix well and knead it

Add the remaining Ingredients A (except for the white prawn), continue kneading it until it turns into a sticky dough

Add white prawn to the side

Move mixture to a big bowl, use cling wrap to seal it, store it in the fridge overnight to marinate

Steps (for meat paste)

Place a rolling pin in the middle of the wonton skin to expand the skin size, then cut off the 4 corners

Place a wonton skin on your palm

Use a cake spatula to scoop a portion of meat paste

Insert the cake spatula in the middle of the meat paste, then turn it upside down

Stuff it into a hole made by your fingers, with your ring and little finger acting as a base to hold the siu mai, then press and stuff the meat paste with the cake spatula

Place the sliced prawn on top of the siu mai, press lightly to seal

Repeat the steps above until you are done with all the meat paste

Heat the bamboo steamer, steam the siu mai with high heat for 8 minutes

Retrieve the siu mai and ready to serve!

Steps (for wrapping)

https://www.youtube.com/watch?v=a7HQq8grc7k

Classic Cantonese siu mai filled with juicy pork, prawns (shrimp) and shiitake mushrooms. This dish is a labour of love. Give yourself plenty of time to practice the first couple of dumplings and before you know it, you&#39;ll fly through them like a pro!Watch my quick how-to video just above for how to fold siu mai!

Siu Mai (Shumai 燒賣)

wonton wrappers (or siu mai wrappers (note 1))

carrot (or fish roe)

pork mince

250 g / ½ pound prawns (deveined, peeled)

shiitake mushrooms

ginger

cornstarch

soy sauce

oyster sauce

tsp sugar

oil oil

½ tbsp sesame oil

½ tsp white pepper

Rehydrate shiitake mushrooms by soaking with hot water for about 20 minutes, covered. Once rehydrated, with a hand, squeeze out as much liquid from the mushrooms as possible then, finely chop.

Whilst the mushrooms are rehydrating, finely chop half of the prawns to mince and roughly chop the other half in chunks.

To bring the filling together, combine all filling ingredients in a large mixing bowl. Mix well with your (clean!) hand or fork/chopsticks. The filling is done when a thick, paste-like consistency is achieved.

Prepare the filling

Watch my video above on exactly how to wrap! It&#39;s very hard to explain in words without being confusing! This recipe makes about 25 dumplings.

With a grater, grate half a carrot then finely chop into mince. Top each wrapped siu mai with a small pinch of minced carrot right in the middle. This step can be omitted as its purpose is more of an aesthetic one (but sure look impressive and like the real deal!)

Wrap the siu mai

Bring about 3 - 4 cups of water to boil in a medium-sized pot (one that the steamer baskets can sit on top).

Line steaming baskets with baking paper. I always like to cut small holes in the paper to help with steam distribution. You&#39;ll need 2 medium-sized baskets.

Neatly place siu mai in the baskets. Make sure there is wiggle room in between each dumpling.

Stack the steaming baskets, top with a lid and place on top of the pot with boiling water. Steam on high heat for 8 minutes or until fully cooked.

As soon as the siu mai is cooked, immediately remove the steamer lid and allow excess water to evaporate. This will make sure the wrappers remain stuck on the filling! (see note 2)

Serve as is or with your favourite dipping sauce (such as a homemade Sichuan chilli oil).

To steam siu mai

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647414697/zt4sjzfrffnrn5khnph2.mp4

A classic Cantonese dim sum (aka yum cha) dumpling dish that's nothing short of flavour, juiciness and generosity! Don't be fooled by its impressive appearance, siu mai are actually quite simple to make once you get the hang of wrapping them.

Siu Mai (Shumai)

Make one of the most popular types of dim sum, siu mai. They're traditionally topped with fish roe, but we've opted for goji berries for a pop of colour

Siu mai (dim sum)

water chestnuts,

tbsp ginger, grated

spring onion, finely chopped

1½ tbsp light soy sauce

Shaoxing rice wine

tsp sesame oil

prawns, finely chopped

tbsp potato flour

wonton wrappers,

goji berries,

Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.

Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don’t squeeze the top together – you should still be able to see the filling.

Add more filling if needed until it’s reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.

Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.

This recipe for Cantonese-Style Siu Mai (烧卖) features a savoury ground pork mixture that is partially enclosed in a thin wheat and egg wrapper and steamed until cooked. It is a classic staple in Chinese dim sum restaurants.

Cantonese-Style Siu Mai 烧卖

tsp fine sea salt

soy sauce (or adjust to your taste)

tsp black pepper pepper

tsp tapioca starch

Tbsp ice cold water

water chestnuts (diced, optional)

tsp sesame oil (plus additional for greasing)

pcs wonton wrappers (20 pcs if adding shrimp)

crab fish roe (tobiko)

carrot

green peas

In a large bowl (or stand mixer bowl), combine the ground pork, shrimp (if using), sea salt, soy sauce, black pepper, sugar, tapioca starch, and ice water.

If using a large bowl, use a pair of chopsticks to stir the pork mixture around in one direction.

If using a stand mixer bowl, attach the paddle attachment and let it beat for about 5 minutes on low-medium speed.

Add in the Chinese mushrooms, water chestnut and sesame oil and continue to beat for another 2-3 minutes, until strands form in the meat mixture.

Cover and store in the fridge until ready to assemble.

Make the pork filling:

If using store-bought wonton wrappers, place a round disc on top of the wrappers.

Use a sharp knife to trim the edges to make it a round circle shape.

You may need to do this in small batches.

Cover the wrapper skins with a damp paper towel and set aside.

Prepare the wrappers:

With one hand, touch the index and middle finger to your thumb to make a hole or "O" shape.

Take a wrapper in the other hand and place it over top of the "hole" and make a slight divot.

Use an offset spatula or butter knife and place a scoop (about 2 teaspoons) of pork filling into the divot.

Use your fingers to shape the dumpling by gently squeezing it so it forms a short cylinder.

If there is not enough pork filling, continue to fill up to the top of the wrapper.

If the siu mai is lopsided, use your fingers to shape and straighten it.

In the case the edges of the wrapper doesn&#39;t stick, dab a little water to seal.

Place onto a lightly oiled tray or plate.

Garnish the top with a small dollop of crab roe (tobiko), diced carrot or a green pea.

Continue with the remainder.

At this point in time, you can freeze a tray of siu mai in the freezer until frozen (a few hours), or go ahead with steaming.

Assemble:

Arrange the dumplings onto a steaming rack or bamboo steamer and fill with enough water.

Cover with a lid and steam dumplings on high heat for 10 minutes (add additional 5 minutes if steaming from frozen), until cooked through.

Enjoy while hot and juicy with mustard or chili oil/sauce.

Steam:

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

My medley includes deep-fried fish balls, pork balls, white radish, fish siu mai, baby octopus, mini wieners, beef omasum, wheat gluten balls, and chicken hearts.The ingredients you can use are endless but here are some others that you can consider:  squid, beef tripe, wontons, quail eggs, noodles, beef brisket and potatoes.Serve using bamboo skewers and paper cups to enhance the experience!

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Top 9 siu mai recipes from across the web

The most viewed siu mai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Siu Mai (Shumai - Chinese Steamed D...

Siu Mai 烧卖皇

Siu Mai (Shumai 燒賣)

Siu mai (dim sum)

Cantonese-Style Siu Mai 烧卖

Cantonese Siu Mai ( Shumai ) Prawn ...

Hong Kong Curry Fish Balls 街邊咖哩魚蛋

Siu Mai

Andrew McConnell's chicken and praw...

The most viewed siu mai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine