Cantonese-Style Siu Mai 烧卖
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5
27 reviews
Excellent
Cantonese-Style Siu Mai 烧卖
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Cantonese-Style Siu Mai are steamed dumplings filled with seasoned ground pork and optional shrimp, bound with tapioca starch and flavored with soy sauce, sesame oil, and finely chopped mushrooms and water chestnuts. Wrapped in wonton skins trimmed to round shapes, the siu mai are garnished with toppings like crab roe, carrot, or peas before steaming. The filling is mixed to a sticky consistency for a tender yet structured bite. These dumplings deliver a classic combination of texture and flavor typical of Cantonese dim sum.
Description
The pork filling is prepared by mixing lean ground pork with chopped shrimp (optional), seasonings including salt, soy sauce, black pepper, sugar, and tapioca starch combined with ice water. Mixing or beating the filling develops strands in the meat for a springy texture. Diced Chinese mushrooms and water chestnuts add umami and crunch, enriched by sesame oil.
Wonton wrappers are trimmed into rounds to create the siu mai wrapper skins, which are kept moist to prevent drying while assembling. Each wrapper is filled with the pork mixture, shaped with a thumb hole or "O" shape to allow the filling to show, and garnished with a choice of crab, carrot, or peas. The assembled dumplings are steamed until cooked through, yielding juicy, flavorful bites with contrasting textures from the tender meat filling and crisp vegetables.
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Ingredients
Pork filling:
- 285 g lean ground pork or diced lean pork shoulder meat
- ½ lb Shrimp optional, raw, whole, cut into 1/4 pieces, 226g
- ½ teaspoon salt fine sea salt
- 1 teaspoon soy sauce or adjust to your taste
- ⅛ teaspoon black pepper or white pepper
- 2 teaspoon granulated sugar
- 2 teaspoon tapioca starch
- 2 tablespoon water ice cold
- 3 Chinese dried mushrooms soaked and diced
- 2 whole water chestnut diced, optional
- ½ teaspoon sesame oil plus additional for greasing
Wrappers:
- 16 pcs wonton wrappers 20 pcs if adding shrimp
Garnish: choose one
- crab or flying fish roe (tobiko
- carrot diced
- green peas
Instructions
For key visual step-by-step photos, refer to the body of the post.
Make the pork filling:
- 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.
Prepare the wrappers:
- 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.
Assemble:
- 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'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.
Steam:
- 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.
Nutrition Information
Show Details
Calories
67kcal
(3%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
36mg
(12%)
Sodium
128mg
(5%)
Potassium
99mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 128mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
27 reviews
Excellent
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