Shumai (Siu Mai - Chinese Steamed Dumpling)
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5.0
12 reviews
Excellent
Shumai (Siu Mai - Chinese Steamed Dumpling)
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A Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms. This delectable Pork Siu Mai or Siomai recipe will remind you why it is one of the most favorite dim sums around the world!
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Ingredients
- ½ cup dried shiitake mushrooms
- 500 grams lean ground pork
- 2 tablespoons corn starch
- 2 tablespoons cooking wine -alternative: Shaoxing wine or Mirin
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- ½ to 1 teaspoon salt
- ½ teaspoon white pepper
- 250 grams Shrimp -chopped
- ¼ cup green onions -chopped finely
- 20-30 heets round dumpling wrappers -preferably 3 ¼-inch diameter
- 2 tablespoons carrot - finely diced for garnishing
DIPPING SAUCE
- soy sauce
- vinegar or lemon
- roasted garlic
- chili paste/oil
Instructions
FILLING
- Place dried shiitake mushrooms in a bowl. Pour enough hot water to cover and let it sit for 10 minutes. Drain then chop the mushrooms finely.
- In a large bowl, combine the ground pork, cornstarch, cooking wine, sesame oil, oyster sauce, salt, and pepper. Mix with a wooden spoon or with hands vigorously until it becomes pasty.
- Add the mushrooms, shrimp, and the green onions and mix just until well combined.
FORMING THE FILLING
- Form a circle with your forefinger and thumb. Place a wonton wrapper over the circle and place about 1-2 tablespoon of filling over it and push down into the hole while your ring and little finger hold it at the bottom.
- Use a butter knife to smear more filling and fill it all the way to the top of the wrapper.
- Place it on a work surface while still holding the sides with your hand then move your hand in a circular motion to flatten the base.
STEAMING THE SIU MAI
- Line a bamboo steamer (or stove steamer) with parchment paper with small holes. Place the siu mai inside and top the center of each with diced carrots. Cover steamer with lid.
- Fill a wok or pot big enough to hold steamer with 2-3 inch water, making sure that it does not touch the steamer. Bring the water to a gentle boil over medium heat.
- Place the steamer with siu mai over the simmering water.
- Steam 8 minutes (per layer), or until internal temperature of dumplings is 75°C. Remove steamer from wok.
- Serve immediately with dipping sauce!
Nutrition Information
Show Details
Calories
97kcal
(5%)
Carbohydrates
6g
(2%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
42mg
(14%)
Sodium
230mg
(10%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
358IU
(7%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 230mg | 10% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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