Siu Mai

Name: Siu Mai
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300g Ground Pork, 20–30% fat; 150g Shrimp, peeled, deveined, finely chopped; 40g Shiitake Mushrooms, dried, rehydrated and finely chopped; 2 Scallions, finely minced; 1 tsp Ginger, fresh, grated; 1 tbsp Light Soy Sauce; 1 tbsp Oyster Sauce; 1 tbsp Shaoxing Wine; 1 tsp Sugar; 1/2 tsp White Pepper; 1 tsp Sesame Oil; 1/2 tsp Salt; 1 1/2 tbsp Cornstarch; 2 tbsp Water, cold; 24 Siu Mai Wrappers, thin, round yellow dumpling wrappers; 2 tbsp Carrots, finely diced, for topping; 4 Napa Cabbage Leaves, or parchment, to line the steamer

Siu Mai are delicate open-faced dumplings with a savory pork-and-shrimp filling, accented by earthy shiitake and bright scallion and ginger. Steamed until juicy and tender, they’re finished with a sprinkle of carrot for color and served warm — perfect as a party appetizer or dim sum treat.

Siu Mai are delicate open-faced dumplings with a savory pork-and-shrimp filling, accented by earthy shiitake and bright scallion a... Show more

Traditional Chinese Recipe

Health Grade

C · Balanced

Rating

4.2

Time

45 min

Price

2,92 €

Calories

498 kcal

low calorie

meal prep

low carb

low fat

Method

Rehydrate mushrooms

Cover the dried Shiitake Mushrooms with hot water in a bowl and soak for 15 minutes, until they are fully flexible. Drain them well, squeeze out as much liquid as you can, trim away any tough stems, and chop the mushrooms very finely.

Chop shrimp and aromatics

Peel and devein the Shrimp if needed, then chop them as finely as possible. Finely mince the Scallion and grate the Ginger so the filling mixes smoothly.

Mix filling

In a large bowl, combine the Ground Pork, chopped shrimp, chopped mushrooms, minced scallion, grated ginger, Light Soy Sauce, Oyster Sauce, Shaoxing Wine, Sugar, White Pepper, Sesame Oil, Salt, and Cornstarch. Add the cold water a tablespoon at a time and mix vigorously with your hand or a sturdy spoon until the filling turns sticky, cohesive, and glossy, about 2 minutes.

Fill wrappers

Set out the Siu Mai Wrappers and keep the stack covered with a damp towel so they stay pliable. Spoon a heaping tablespoon of filling into the center of each wrapper, then cup the wrapper up around the filling and leave the top open. Press the filling down lightly so the dumplings stand upright, then sprinkle each one with a little finely diced Carrots on top.

Steam siu mai

Line your steamer basket with the Napa Cabbage Leaves, then arrange the siu mai on top with a little space between them. Bring the water underneath to a boil, set the basket over it, cover tightly, and steam for 10 to 12 minutes until the filling is cooked through and the wrappers look tender and slightly translucent. Work in batches if your steamer is crowded.