Authentic Cantonese Sui Mai: A Step-by-Step Recipe Guide

Ingredients

  • 250 grams of ground pork
  • 150 grams of peeled shrimp
  • 75 grams of water chestnuts
  • 3 dried shiitake mushrooms
  • 1 tablespoon of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of sesame oil
  • 1 teaspoon of sugar
  • 1/2 teaspoon of ground white pepper
  • 1/2 teaspoon of salt
  • 1 egg
  • 2 tablespoons of cornstarch
  • 24 wonton wrappers
  • 1 carrot for garnish

Steps and instructions

  1. Soak the shiitake mushrooms in warm water until they are soft. Drain, remove the stems and finely chop the caps.
  2. Peel the water chestnuts and chop them into small pieces.
  3. Clean the shrimp and chop them into small pieces.
  4. In a large bowl, combine the ground pork, chopped shrimp, chopped water chestnuts, and chopped mushrooms.
  5. Add soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt to the mix. Mix well to combine.
  6. Beat the egg in a separate bowl and add it to the meat mixture, stirring well.
  7. Add the cornstarch and mix well until the mixture is sticky and well combined.
  8. Take a wonton wrapper and place a spoonful of the filling in the center. Gather up the edges of the wrapper and shape it into a basket or a cup to encase the filling. Repeat this process with the remaining wrappers and the filling.
  9. Slice the carrot into thin rounds and place one on top of each Sui Mai as a garnish.
  10. Place the Sui Mai in a bamboo steamer or on a heatproof plate. If using a steamer, make sure the water is boiling before placing the steamer over it. If using a plate, place the plate in a wok or a deep pan with water and cover it. Steam for about 15-20 minutes.
  11. Remove from the heat and serve hot.

Tools for making

  • Mixing Bowl - A large bowl for combining the ground pork, shrimp, water chestnuts, and mushrooms.
  • Chopping Board - A flat surface for chopping the water chestnuts, mushrooms, and shrimp.
  • Knife - A sharp knife for chopping the water chestnuts, mushrooms, and shrimp.
  • Measuring Spoons - Used to measure precise amounts of soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt.
  • Egg Beater - A utensil for beating the egg before adding it to the meat mixture.
  • Spoon - A spoon for stirring and mixing the ingredients.
  • Steamer Basket or Bamboo Steamer - Used for steaming the Sui Mai.
  • Wok or Deep Pan - If using a plate instead of a steamer, a wok or deep pan is needed to create a steaming environment.

Recipe variations

  • Substitute ground chicken or turkey for the ground pork.
  • Replace the shrimp with finely diced chicken or tofu for a meat-free version.
  • Add finely chopped vegetables like carrots, bell peppers, or cabbage to the filling mixture.
  • Experiment with different seasonings such as garlic, ginger, or Chinese five-spice powder.
  • Try using gyoza wrappers or dumpling wrappers instead of wonton wrappers for a different texture.
  • For a gluten-free option, use gluten-free tamari sauce instead of soy sauce and ensure the oyster sauce is gluten-free.
  • Add some heat by including a small amount of chili paste or Sriracha sauce to the filling mixture.
  • Replace the water chestnuts with diced bamboo shoots or jicama for a crunchy texture.
  • Instead of steaming, try pan-frying the Sui Mai for a crispy exterior.

Recipe overview

Sui Mai, also known as Shumai, is a classic Chinese dumpling usually served as part of a dim sum meal. These open-faced dumplings are a delight to make and even more delightful to eat. Ours are filled with a savory mixture of ground pork, shrimp, water chestnuts, and shiitake mushrooms, all encased in a delicate wonton wrapper and steamed to perfection. They're garnished with a slice of carrot for a pop of color and a touch of sweetness. It's a bit of a process to put them together, but the result is absolutely worth it - tender, juicy, and bursting with flavor, these Sui Mai dumplings are sure to impress. This recipe makes 24 pieces, perfect for a family meal or a small gathering.

Common questions

  1. Can I substitute the pork with another type of meat?
    Yes, you can substitute the ground pork with ground chicken, turkey, or even beef if you prefer.
  2. Can I use store-bought wonton wrappers?
    Absolutely! Store-bought wonton wrappers work perfectly fine for this recipe.
  3. Can I make the filling ahead of time?
    Yes, you can prepare the filling ahead of time and keep it refrigerated for up to 24 hours before assembling the Sui Mai.
  4. Can I freeze the Sui Mai?
    Yes, you can freeze the uncooked Sui Mai. Place them on a baking sheet lined with parchment paper, making sure they don't touch each other, and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months.
  5. Can I steam the Sui Mai in a regular pot if I don't have a steamer?
    Yes, if you don't have a steamer, you can use a regular pot. Fill the pot with water, place a heatproof plate or a steaming rack in the pot, and place the Sui Mai on top. Cover the pot and steam according to the recipe instructions.
  6. Can I add additional vegetables to the filling?
    Certainly! Sui Mai can be customized to your liking. You can add finely chopped cabbage, green onions, or even carrots to the filling for added flavor and texture.
  7. Can I use a dipping sauce with Sui Mai?
    Yes, Sui Mai pairs well with various dipping sauces. Some popular options include soy sauce, chili oil, or a combination of soy sauce, vinegar, and sesame oil.

Serving dishes and utensils

  • Bamboo Steamer - A steaming tool made of natural bamboo, typically used for cooking Sui Mai and other steamed dishes.
  • Wok - A versatile round-bottomed cooking pan with high sides, commonly used for stir-frying and steaming.
  • Heatproof Plate - A plate that can withstand high temperatures, suitable for steaming Sui Mai.
  • Knife - A sharp kitchen tool used for chopping and dicing ingredients like shrimp and water chestnuts.
  • Cutting Board - A flat surface used for cutting and preparing ingredients.
  • Steamer Liners - Optional liners that can be placed on the steamer to prevent the Sui Mai from sticking.
  • Serving Platter - A large dish or platter used for presenting the cooked Sui Mai.
  • Chopsticks - Traditional Asian utensils for serving and eating Sui Mai.

Origin stories

Sui Mai, a classic Dim Sum dish, has its roots deep in Chinese culinary tradition. Its inception dates back to the period of the Song Dynasty, around the 10th century. This humble dumpling, shaped like a blooming flower, was originally designed as a portable snack or quick bite for the Silk Road travelers. Over time, Sui Mai has been adopted and reinvented by various regions of China, each adding their own local flavor and ingredients, evolving it into the dish we know and love today. A notable variant is the Cantonese Sui Mai, typically filled with pork and shrimp and topped with a vibrant carrot or pea, a staple in the bustling Dim Sum houses of Guangdong Province. Its universal appeal, however, extends far beyond the borders of China, making it a beloved dish in various global cultures, each interpreting this little parcel of joy in their own unique way.

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.