Siu Mai (Shumai – Chinese Steamed Dumplings) Recipe
Introduction
Siu Mai, also known as Shumai, are traditional Chinese steamed dumplings that are flavorful and tender. These bite-sized delights combine pork, prawns, and mushrooms wrapped in delicate wonton skins, perfect for sharing at any meal.
Ingredients
- 3 dried shiitake mushrooms, soaked in boiling water and finely chopped
- 350g (13oz) pork mince, preferably fatty
- 3/4 tsp salt
- 2.5 tsp sugar
- 1 tsp light soy sauce
- 1.5 tbsp Chinese cooking wine (Shaoxing wine, or substitute with Mirin or dry sherry)
- 150g (5oz) prawns/shrimp, peeled, deveined and chopped into 0.5cm pieces
- 2 tbsp white part of green onions, finely minced
- 20–25 wonton wrappers or egg wrappers (8cm/3.5″ squares or rounds)
- 50g (1.5oz) flying fish roe (optional, for garnish)
Instructions
- Step 1: In a large mixing bowl, combine the pork mince with salt, sugar, light soy sauce, and Chinese cooking wine. Mix vigorously with a spoon or your hands until the mixture becomes pasty, about 30 seconds.
- Step 2: Add the chopped shiitake mushrooms, prawns, and minced green onions to the pork mixture. Gently mix until all ingredients are evenly dispersed without crushing the prawns.
- Step 3: To form the Siu Mai, make an “O” shape with your forefinger and thumb. Place a wonton wrapper over your fingers and spoon about 1 heaped teaspoon of filling into the center, pressing it down into the “O”.
- Step 4: Use a butter knife to smear additional filling around the edges of the wrapper to reach the top, shaping the dumpling into a round with a flattened base using your fingers.
- Step 5: Prepare a bamboo or stove steamer by lining it with perforated baking paper to prevent sticking. Fill a wok with about 2 cups of water and bring to a rapid simmer over medium-high heat.
- Step 6: Arrange the Siu Mai in the steamer, making sure there is space between each dumpling (20–25 per batch). Cover with the lid and place the steamer over the simmering water.
- Step 7: Steam the dumplings for 8 minutes, or until the internal temperature reaches 75°C (165°F). Larger dumplings may require more time.
- Step 8: Remove the steamer from the wok and uncover. Place a small amount of flying fish roe on top of each dumpling as garnish, if using.
- Step 9: Serve the Siu Mai immediately with dipping sauce.
- Step 10: For dipping sauce, provide soy sauce, Chinese black vinegar or white vinegar, and Chinese chili paste (or Sriracha). Guests can mix their own sauce, commonly 3 parts soy sauce to 1 part vinegar with chili to taste.
Tips & Variations
- Use fatty pork for juicier filling; lean pork can result in drier dumplings.
- Adjust the amount of cooking wine to suit your taste or substitute with dry sherry or Mirin.
- If flying fish roe is not available, finely chopped carrot or a small dot of chili sauce adds color.
- Keep the filling cold before assembling to help it hold together better.
- For a vegetarian alternative, replace pork and prawns with finely chopped tofu and mushrooms.
Storage
Store uncooked Siu Mai in an airtight container lined with parchment paper in the refrigerator for up to 24 hours. Cooked dumplings can be kept in the fridge for up to 2 days and reheated in a steamer or microwave with a damp paper towel to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Siu Mai before steaming?
Yes, you can freeze uncooked Siu Mai on a tray until firm, then transfer to a sealed container. Steam them from frozen, adding a few extra minutes to the cooking time.
What can I use if I don’t have a bamboo steamer?
A metal or electric steamer works well, and you can also improvise by placing a heatproof plate on a rack inside a pot with simmering water. Just ensure steam circulates properly for even cooking.
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Siu Mai (Shumai – Chinese Steamed Dumplings) Recipe
- Total Time: 28 minutes
- Yield: 20–25 siu mai dumplings 1x
Description
Siu Mai, also known as Shumai, are traditional Chinese steamed dumplings filled with a savory mixture of pork, prawns, and shiitake mushrooms. Wrapped in wonton or egg wrappers and topped with flying fish roe, these bite-sized treats are perfect for dim sum lovers seeking an authentic and flavorful dish.
Ingredients
Scale
Filling
- 3 dried shiitake mushrooms, soaked in boiling water and finely chopped
- 350g (13oz) fatty pork mince (ground pork)
- 3/4 tsp salt
- 2.5 tsp sugar
- 1 tsp light soy sauce
- 1.5 tbsp Chinese cooking wine (Shaoxing wine, or substitute Mirin or dry sherry)
- 150g (5oz) prawns/shrimp, peeled, deveined, and chopped into 0.5cm (1/5″) pieces
- 2 tbsp white part of green onions, finely minced
Wrappers and Garnish
- 20–25 wonton or egg wrappers (8cm/3.5″ squares or rounds)
- 50g (1.5oz) flying fish roe (or alternatives such as finely chopped carrot or red tobiko)
Dipping Sauce
- Soy sauce
- Chinese black vinegar or white vinegar
- Chinese chili paste, Sriracha, or other chili sauce to taste
Instructions
- Prepare the Filling: In a large mixing bowl, combine the pork mince, salt, light soy sauce, Chinese cooking wine, and sugar. Mix vigorously with a spoon or your hands until the mixture becomes pasty, which should take about 30 seconds.
- Add Mushrooms, Prawns, and Green Onions: Gently fold in the finely chopped shiitake mushrooms, chopped prawns, and minced white parts of the green onions. Mix until evenly dispersed, making sure not to crush the prawn pieces to keep the texture.
- Form Siu Mai Wrappers: Shape your forefinger and thumb into an “O”. Place a wonton wrapper over your fingers, then spoon a heaping teaspoon of the filling into the center, pressing it down into the hole formed by your fingers.
- Shape the Dumplings: Use a butter knife to add more filling around the edges of the wrapper, leveling it off with the wrapper’s edge. Place the dumpling on your work surface, gently push down to flatten the base, and use your fingers to round the shape into a neat cylinder.
- Prepare the Steamer: Line a 30cm (12″) bamboo steamer or a stovetop steamer with perforated baking paper to prevent sticking while allowing steam circulation.
- Heat Water for Steaming: Fill a wok or pot large enough to hold the steamer with about 2 cups of water. Bring the water to a rapid simmer over medium-high heat.
- Steam the Dumplings: Arrange 20-25 siu mai in the prepared steamer, cover with the lid, and place the steamer over the simmering water. Steam for 8 minutes or until the internal temperature reaches 75°C (165°F). If wrappers or dumplings are larger, increase steam time accordingly.
- Add Roe and Serve: Remove the steamer from heat and lid. Immediately place a small amount of flying fish roe on top of each dumpling for garnish and extra flavor.
- Prepare Dipping Sauce: Offer soy sauce, Chinese black or white vinegar, and chili pastes on the side. Let each person mix their preferred ratio, such as 3 parts soy sauce to 1 part vinegar with chili to taste.
Notes
- Dried shiitake mushrooms must be soaked in boiling water until soft before chopping.
- Using fatty pork mince enhances the flavor and juiciness of the filling.
- Prawns should be peeled, deveined, and finely chopped to blend well with the pork filling without overpowering texture.
- Light soy sauce is preferred for seasoning to keep the filling light and not overly salty.
- If Shaoxing wine is unavailable, Mirin or dry sherry are good substitutes for a subtle sweetness and depth.
- Only the white parts of the green onions are used to avoid overpowering green color and flavor.
- Use 8cm wonton or egg wrappers for ideal size; too large wrappers might require longer steaming.
- Flying fish roe adds a burst of flavor and authentic presentation; alternatives include finely chopped carrot or red tobiko.
- Line the steamer with perforated baking paper to prevent dumplings from sticking while ensuring proper steam circulation.
- Maintain a rapid simmer during steaming for even cooking without water boiling onto the dumplings.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
Keywords: Siu Mai, Shumai, Steamed Dumplings, Chinese Dim Sum, Pork Dumplings, Shrimp Dumplings
