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
