Siu Mai (Shumai): Chinese Steamed Dumplings
Juicy pork and prawn filling is wrapped in wonton pastry, shaped into open-top dumplings and steamed. Serve Siu Mai with a do-it-yourself soy, vinegar and chilli dipping sauce.
By Cookin' Kitchen
- Total: 38 minutes
Recipe
Siu Mai (Shumai): Chinese Steamed Dumplings
Juicy pork and prawn filling is wrapped in wonton pastry, shaped into open-top dumplings and steamed. Serve Siu Mai with a do-it-yourself soy, vinegar and chilli dipping sauce.
Cookin' · https://cookin.club/recipes/siu-mai-shumai-chinese-steamed-dumplings
- Prep
- 30 minutes
- Cook
- 8 minutes
- Total
- 38 minutes
Ingredients
Filling and wrappers
Garnish
Equipment
- Large mixing bowl
- Spoon
- Butter knife
- Bamboo steamer or stove steamer
- Baking paper
- Wok
Instructions
Filling
Step 1: In a large mixing bowl, combine the pork, salt, soy sauce, Chinese cooking wine and sugar. Mix vigorously with a spoon or your hands until the mixture becomes pasty; it will be crumbly at first. This takes about 30 seconds.
Step 2: Add the mushrooms, prawns and green onions. Mix until just dispersed, taking care not to crush the prawns.
Shape the Siu Mai
Step 3: Form an “O” with your forefinger and thumb.
Step 4: Place a wonton wrapper over the “O.” Add 1 heaped teaspoon of filling and push it down into the opening.
Step 5: Use a butter knife to spread more filling into the wrapper until it is level with the wrapper’s edge.
Step 6: Place the dumpling on a work surface. Press down to flatten the base, then shape it into a round with your fingers.
Steam the dumplings
Step 7: Line a 30 cm bamboo steamer, or a stove steamer, with baking paper that has holes in it.
Step 8: Fill a wok large enough to hold the steamer with about 2 cups of water. Bring the water to a rapid simmer over medium-high heat.
Step 9: Arrange the Siu Mai in the steamer and cover with the lid. Set the steamer over the simmering water in the wok.
Step 10: Steam for 8 minutes, or until the dumplings reach an internal temperature of 75°C/165°F. Larger wrappers make larger dumplings, which will take longer.
Step 11: Remove the steamer from the wok and take off the lid. Place a little roe in the middle of each dumpling.
Step 12: Serve immediately with dipping sauce.
Dipping sauce
Step 13: Set out soy sauce, Chinese black vinegar or white vinegar, and Chinese chilli paste, Sriracha or another chilli sauce. Let everyone mix their own to taste; a suggested ratio is 3 parts soy sauce to 1 part vinegar, with chilli to taste.
Notes
Soak dried shiitake mushrooms in boiling water for about 20 minutes, squeeze out excess water and finely chop. For a mushroom alternative, use finely chopped fresh mushrooms sautéed in a little oil, or leave them out.
If using square wrappers, fold the excess pastry down with a dab of water. Round wrappers do not need this step. Gyoza wrappers are another option; the notes also mention round tapioca white dumpling wrappers as a gluten-free option.
For the dipping sauce, the suggested ratio is 3 parts soy sauce to 1 part vinegar, with chilli to taste. The roe is for garnish; finely diced or chopped carrot is an alternative.
Raw Siu Mai can be frozen and steamed from frozen for 11 minutes. Refrigerate cooked dumplings for a few days and reheat covered in a steamer or microwave for 1 minute on high.
About this recipe
These open-top steamed dumplings are filled with pork, prawns, shiitake mushrooms and green onion. Shape them in wonton wrappers, steam until cooked through, and serve with soy sauce, vinegar and chilli for dipping.
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