Siu Mai (Shumai, 烧卖)
User Reviews
5
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Prep Time
30 mins
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Cook Time
7 mins
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Total Time
37 mins
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Servings
20 Siu
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Calories
61 kcal
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Course
Main Course
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Cuisine
Chinese
Siu Mai (Shumai, 烧卖)
Description
Siu Mai (Shumai) combines ground pork and chopped shrimp with minced shiitake mushrooms, soaked and minced to enhance flavor and texture. The filling includes seasonings like Shaoxing rice wine, soy sauce, sesame oil, and spices, all vigorously mixed until sticky to bind the meat and seafood together. The filling is wrapped in round, thin yellow wrappers and filled generously before being shaped into open-top dumplings. Arranged on carrot slices in a steamer basket, the siu mai are then steamed until cooked through, resulting in a delicate, juicy dumpling with a tender wrapper and a slightly firm, savory filling.
The combination of pork and shrimp provides a balanced flavor profile, while the rehydrated shiitake mushrooms add earthy depth. The texture contrasts between the tender meat and the slight chewiness of the mushrooms and shrimp contribute to the overall experience. These dumplings are often enjoyed hot as part of a dim sum meal and can be served with soy sauce or chili oil.
For best results, use ground pork with a good fat content and prepare the dried mushrooms well in advance by soaking. Wrappers should be kept covered to prevent drying out during assembly. Steaming on carrot slices prevents sticking and adds a subtle sweetness, but parchment paper or oiled steamers can be used as alternatives.
Ingredients
For the filling
- 8 oz ground pork see note 1
- 7 oz Shrimp cut into cubes, raw, peeled
- 3 large dried shiitake mushrooms rehydrated and minced (see note 2)
- 3 tablespoon water in which the mushrooms are soaked
- 1 teaspoon ginger minced
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon soy sauce light
- ½ teaspoon sesame oil
- ½ teaspoon salt
- 1 pinch sugar
- 1 pinch ground white pepper
You also need
- 20 siu mai wrappers or thin wonton wrappers (see note 3)
- 20 lices carrot for lining
- carrot for garnishing, finely minced
Instructions
Prepare the filling
- Add all the ingredients for the filling to a large mixing bowl. Use chopsticks or a spatula to stir the mixture vigorously in one direction for 5 minutes or so until everything is combined into a sticky mass. You may use a stand mixer to speed up the process (with a flat beater on medium speed).
Assemble the siu mai
- Take the wrappers out of the package. Remember to cover them if not used immediately as they dry out easily.
- Put a tablespoonful of the filling in the middle of a wrapper. Then let the wrapper securely sit in the hole formed by the thumb and index finger of your non-dominant hand.
- Top up with more filling. Level with a frosting spatula or the handle of a spoon so that the wrapper is generously filled to the rim (watch the video below for reference).
Steam the siu mai
- Scatter the carrot slices in the steamer basket. Then place the assembled siu mai over the carrot (see note 4 for alternative methods). Garnish each siu mai with a pinch of finely minced carrot.
- Add 2 cups (500ml) of water to the wok/pan you plan to use for steaming. Bring it to a full boil then place the steamer baskets over (you may stack up multiple baskets and cook all at once).
- Leave to steam over high heat for 7 minutes. Serve immediately, on their own, or with a sauce of your choice (such as chili oil, black rice vinegar etc.).
Make ahead & store
- Right after assembly, place uncooked siu mai on a tray in a single layer. Put into the freezer. Once completely frozen, transfer them to air-tight containers/bags. Store in the freezer for up to three months.
- Steam frozen siu mai for 10-12 minutes (without defrosting).
Notes
- Choose ground pork with about 20% fat for juiciness; dark meat chicken is a suitable substitute.
- Soak dried shiitake mushrooms overnight in cold water or 30 minutes in hot water before mincing.
- Use thin, round yellow siu mai wrappers or square wonton wrappers with trimmed corners; avoid thick dumpling wrappers.
- Line steamer with carrot slices, perforated parchment, or lightly oil to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Siu
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 1siu mai | |
| Calories | 61kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 21mg | 7% |
| Sodium | 178mg | 7% |
| Potassium | 47mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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