Siu Mai (Shumai - Chinese Steamed Dumplings)
Total Time
38 minutes
Prep Time
30 minutes
Cook Time
8 minutes
Rating
4.96 out of 5 stars
(23)
Ingredients
20 servings
- 3 dried shiitake mushrooms (, soaked in boiling water, finely chopped (Note 1)
- 350g/ 13oz pork mince (ground pork) (, fatty (Note 2)
- 3/4 tsp salt
- 2.5 tsp sugar
- 1 tsp light soy sauce (Note 4)
- 1.5 tbsp Chinese cooking wine (aka Shaoxing wine, sub Mirin or dry sherry) (Note 5)
- 150g/5oz prawns/shrimp (, peeled and deveined, chopped 0.5cm / 1/5" (Note 3)
- 2 tbsp white part of green onions (, finely minced (Note 6)
- 20 - 25 wonton wrappers / egg wrappers (8cm/3.5" squares or rounds (Note 7)
- 50g/1.5oz flying fish roe (Note 8 for alternatives)
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Preparation
Step 1
Filling:
Step 2
Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.
Step 3
Add mushrooms, prawns and green onions, mix until just dispersed (don't crush the prawn meat).
Step 4
Making Siu Mai (process steps and video helpful!):
Step 5
Form an "O" with your forefinger and thumb.
Step 6
Place a wonton wrapper over the "O". Push in 1 heaped teaspoon of Filling and push down into the "O" hole.
Step 7
Use a butter knife to smear more Filling into until level with edge of wonton.
Step 8
Place on work surface and push down to flatten base and use fingers to shape into a round.
Step 9
Steaming Dumplings:
Step 10
Line a 30cm/12" bamboo steamer (or stove steamer) with baking paper with holes in it (Note 9)
Step 11
Fill a wok big enough to hold steamer with about 2 cups of water (Note 10). Bring to rapid simmer over medium high heat.
Step 12
Place Siu Mai in steamer (20 - 25 fits). Place lid on, place on wok over simmering water.
Step 13
Steam 8 minutes, or until internal temperature of dumplings is 75°C/165°F. (If yours are bigger due to larger wonton wrappers are bigger, they will take longer).
Step 14
Remove steamer from wok. Remove lid and place a tiny bit of roe in the middle of each dumpling.
Step 15
Serve immediate with dipping sauce!
Step 16
Siu Mai Dipping Sauce:
Step 17
Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).
Step 18
Save recipe for the next time?
