Authentic Cantonese Siu Mai: A Traditional Dim Sum Recipe

Ingredients

  • 1 lb ground Pork
  • 1/2 cup finely chopped Shrimp
  • 1/4 cup finely chopped Scallions
  • 1/4 cup finely chopped Water chestnuts
  • 1 tablespoon Soy sauce
  • 1 tablespoon Sesame oil
  • 1 tablespoon Chinese Shaoxing wine
  • 1 teaspoon Sugar
  • 1/4 teaspoon ground White pepper
  • 1 pack of Siu Mai wrappers (also known as wonton wrappers)
  • 1 medium Carrot, for garnish
  • 1/4 cup Peas, for garnish

Steps and instructions

  1. In a large bowl, mix together the ground pork, chopped shrimp, chopped scallions, chopped water chestnuts, soy sauce, sesame oil, Chinese Shaoxing wine, sugar and white pepper until well combined.
  2. Place a Siu Mai wrapper on a flat surface and spoon about 1 tablespoon of the pork mixture into the center of the wrapper.
  3. Gently gather the edges of the wrapper around the filling, leaving the top of the filling exposed.
  4. Place a small piece of carrot and a pea on top of each Siu Mai for garnish.
  5. Place the Siu Mai in a bamboo steamer, ensuring they do not touch each other.
  6. Steam over high heat for about 15-20 minutes, or until the Siu Mai are fully cooked through.
  7. Serve hot, accompanied by soy sauce for dipping if desired.

Tools for making

Recipe variations

  • Substitute ground chicken or turkey for the ground pork.
  • Add minced garlic or ginger to the filling for extra flavor.
  • Include finely chopped mushrooms for added texture.
  • Replace the Siu Mai wrappers with dumpling wrappers or gyoza wrappers.
  • Make a vegetarian version by using tofu or textured vegetable protein instead of meat.
  • Try steaming the Siu Mai with a layer of cabbage or lettuce leaves at the bottom of the steamer to prevent sticking.
  • Add a touch of chili sauce or Sriracha to the filling for a spicy kick.
  • Experiment with different garnishes such as cilantro or sliced green chilies.
  • Create a gluten-free version by using gluten-free soy sauce and ensuring the wrappers are gluten-free.
  • For a crispy alternative, pan-fry the Siu Mai in a little oil until the bottoms are golden brown before steaming them.

Recipe overview

Siu Mai, also known as Shumai, is a popular dim sum dish that originates from China. Filled with a delicious combination of pork, shrimp, and a variety of seasonings, these small but flavorful dumplings are a delight to the palate. Steamed to perfection, they have a unique appearance with their fillings exposed at the top, often garnished with vibrant veggies like carrot and peas. This recipe will guide you through the steps of making Siu Mai at home, from preparing the fillings, to shaping the dumplings, and finally, steaming them to achieve the perfect texture. Serve these delectable dumplings hot, and enjoy them as an appetizer, a side dish, or even a main course. Whether you're a novice cook or an experienced chef, you will find this recipe easy to follow and rewarding to make. Get ready for a culinary journey to the heart of Chinese cuisine with this Siu Mai recipe!

Common questions

  1. Can I use ground chicken instead of ground pork? Yes, you can substitute ground chicken for the ground pork if you prefer.
  2. Can I omit the shrimp if I have an allergy? Absolutely! Feel free to omit the shrimp if you have an allergy or if you prefer a shrimp-free version.
  3. Do I have to use Chinese Shaoxing wine? Chinese Shaoxing wine adds a unique flavor to the Siu Mai, but if you don't have it on hand, you can substitute it with dry sherry or rice wine vinegar.
  4. Can I make Siu Mai in advance? Yes, you can prepare the Siu Mai in advance and store them in the refrigerator. When ready to serve, simply steam them according to the instructions.
  5. Can I freeze Siu Mai? Yes, Siu Mai can be frozen. After shaping the Siu Mai, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag for up to 3 months. When ready to cook, steam them directly from frozen, adding a few extra minutes to the cooking time.
  6. What other garnishes can I use? In addition to carrots and peas, you can also use thinly sliced mushrooms, cilantro leaves, or a sprinkle of sesame seeds as garnishes for Siu Mai.

Serving dishes and utensils

  • Bamboo Steamer - A traditional steaming tool used to cook Siu Mai and other Asian dishes.
  • Mixing Bowl - A bowl for combining the ingredients to make the Siu Mai filling.
  • Spoon - Used to spoon the filling onto the Siu Mai wrappers.
  • Flat Surface - A clean, flat surface to assemble the Siu Mai.

Origin stories

Siu Mai, also known as Shumai, is a traditional type of Chinese dumpling that originated from Hohhot, Inner Mongolia. Siu Mai was popular in tea houses during the Qing Dynasty, and it eventually became a staple dish in dim sum cuisine. It's fascinating to know that the name "Siu Mai" actually means "to buy and sell" in Chinese, which reflects its origins as a street food. Today, variations of Siu Mai can be found not only in China but also in Japan and other Southeast Asian countries, each with their own unique twist on this classic dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.