Traditional Chinese Siew Mai Recipe: A Step-by-Step Guide

Ingredients

  • 300 grams of ground pork
  • 150 grams of prawn, peeled, deveined and chopped
  • 1/2 cup of water chestnuts, diced
  • 1/2 cup of shiitake mushrooms, diced
  • 25 pieces of wonton wrappers
  • 1 egg
  • 1 tablespoon of soy sauce
  • 2 teaspoons of oyster sauce
  • 1 teaspoon of sesame oil
  • 1/2 teaspoon of white pepper powder
  • 1 tablespoon of cornstarch
  • 1 stalk of scallion, finely chopped
  • 1/2 cup of carrot, finely grated for garnish

Steps and instructions

  1. In a large bowl, combine ground pork, chopped prawns, diced water chestnuts, and diced shiitake mushrooms.
  2. In a separate bowl, whisk together the egg, soy sauce, oyster sauce, sesame oil, white pepper powder and cornstarch until well combined.
  3. Pour the egg mixture into the meat mixture and mix until all ingredients are well incorporated. Stir in the chopped scallions.
  4. Prepare the wonton wrappers. Place a spoonful of the meat mixture into the center of each wrapper. Gather up the sides of the wrapper and press around the filling to form a bundle. Repeat with remaining wrappers and filling.
  5. Set up a steamer over boiling water. Place the Siew Mai in the steamer, leaving some space between each to prevent sticking. Cover and steam for about 15-20 minutes, or until the filling is cooked through.
  6. Serve the Siew Mai hot, garnished with the finely grated carrot.

Tools for making

  • Large bowl - for mixing the ingredients together
  • Whisk - for combining the sauce ingredients
  • Steamer - used to steam the Siew Mai
  • Spoon - for spooning the meat mixture onto the wonton wrappers
  • Knife - for dicing the water chestnuts and shiitake mushrooms
  • Grater - for grating the carrot for garnish

Recipe variations

  • Replace ground pork with ground chicken or turkey for a leaner option.
  • Substitute prawns with crab meat or diced cooked chicken for a different seafood or poultry flavor.
  • Add finely chopped water chestnuts or bamboo shoots for additional crunch.
  • Include grated ginger or minced garlic for extra flavor.
  • Use dumpling or gyoza wrappers instead of wonton wrappers for a different texture.
  • Make a vegetarian version by replacing the meat with a mixture of diced tofu, mushrooms, and vegetables.
  • Experiment with different dipping sauces such as sweet chili sauce, hoisin sauce, or soy ginger sauce.
  • Add a spicy kick by mixing in some chopped chili peppers or chili sauce into the filling.
  • For a gluten-free option, use gluten-free wrappers or make lettuce wraps instead of using any type of dough.

Recipe overview

Siew Mai, also known as Siu Mai or Shumai, is a traditional Chinese dumpling that's a staple in dim sum cuisine. This recipe provides a flavorful combination of ground pork, prawns, water chestnuts and shiitake mushrooms, all wrapped up in a delicate wonton wrapper and steamed to perfection. The result is a luscious, juicy filling with a slightly chewy wrapper that's absolutely delightful. This recipe is fairly simple to follow, and the process of making the dumplings can be quite fun and therapeutic. The Siew Mai are then steamed, which makes them a healthier choice than many other types of dumplings. Served hot with a garnish of finely grated carrot, these dumplings make for a delicious and satisfying meal. Enjoy the process and most importantly, enjoy your homemade Siew Mai!

Common questions

  1. Can I use other types of meat instead of ground pork?
    Yes, you can substitute ground pork with other ground meats such as chicken, turkey, or beef. However, the taste and texture of the Siew Mai may vary.
  2. Can I make the filling ahead of time?
    Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Make sure to cover it properly to prevent drying out.
  3. Can I freeze the Siew Mai?
    Yes, you can freeze the uncooked Siew Mai. After assembling them, place them on a baking sheet lined with parchment paper, making sure they don't touch. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When ready to cook, steam them directly from the freezer, adding a few extra minutes to the steaming time.
  4. Can I steam the Siew Mai without a steamer?
    If you don't have a steamer, you can create a makeshift steamer by placing a heatproof plate or rack inside a large pot. Add water to the pot, making sure it doesn't touch the plate or rack. Place the Siew Mai on the plate or rack, cover the pot with a lid, and steam according to the recipe instructions.
  5. Can I substitute the wonton wrappers with something else?
    While wonton wrappers are traditionally used, you can substitute them with gyoza wrappers or even make your own dough from scratch if desired.
  6. Can I add other vegetables or ingredients to the filling?
    Certainly! Feel free to add other vegetables like finely chopped cabbage or bok choy to the filling for added texture and flavor. You can also experiment with adding additional seasonings or spices to suit your taste.

Serving dishes and utensils

  • Steaming basket - A steaming basket or steamer is essential for steaming the Siew Mai to perfection.
  • Mixing bowl - A large mixing bowl is needed to combine the ingredients for the filling.
  • Whisk - A whisk is required to thoroughly mix the egg and sauce ingredients.
  • Spoon - A spoon is necessary for scooping the meat mixture onto the wonton wrappers.
  • Knife - A sharp knife is useful for finely chopping the scallions and dicing the water chestnuts and mushrooms.
  • Grater - A grater is needed to finely grate the carrot for garnishing the Siew Mai.

Origin stories

Siew Mai, a quintessential dim sum classic, is said to have originated in Inner Mongolia, China. However, it was the Cantonese who brought it to the fore of international cuisine. The traditional bundle shape of the dumplings is said to symbolize wealth and prosperity, with the fillings enclosed representing treasure. This makes it a popular dish during Chinese New Year and other festive occasions. Interestingly, despite being a staple at dim sum restaurants worldwide, Siew Mai is often enjoyed as a street food in China, reflecting its humble origins. Yet, it's the simplicity and heartiness of these small bites that have won hearts globally, turning them into a beloved symbol of Chinese culinary prowess.

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.