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Steamed Siu Mai Dumplings Recipe

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4.9 from 88 reviews

Siu Mai (Shumai) are traditional Chinese steamed dumplings made with a savory mixture of fatty pork, chopped prawns, and soaked shiitake mushrooms wrapped in wonton wrappers. These bite-sized dumplings are steamed to perfection and garnished with colorful flying fish roe, making them a delicious and popular dim sum treat. Served with a custom dipping sauce of soy, vinegar, and chili paste, they offer a delightful balance of flavors and textures.

Ingredients

Filling

  • 3 dried shiitake mushrooms, soaked in boiling water and finely chopped
  • 350g (13oz) fatty pork mince (ground pork)
  • 3/4 tsp salt
  • 2.5 tsp sugar
  • 1 tsp light soy sauce
  • 1.5 tbsp Chinese cooking wine (Shaoxing wine, or substitute Mirin or dry sherry)
  • 150g (5oz) prawns/shrimp, peeled, deveined, and chopped into 0.5cm (1/5″) pieces
  • 2 tbsp white part of green onions, finely minced
  • 20–25 wonton wrappers or egg wrappers, 8cm (3.5") squares or rounds

Garnish

  • 50g (1.5oz) flying fish roe (or suitable alternative)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine the pork mince with salt, sugar, light soy sauce, and Chinese cooking wine. Mix vigorously with a spoon or hands until the mixture becomes pasty, about 30 seconds. Then gently fold in the chopped shiitake mushrooms, prawns, and minced green onions, being careful not to crush the prawn pieces.
  2. Form the Siu Mai: Make an "O" shape with your forefinger and thumb. Place a wonton wrapper over the "O" and push about a heaped teaspoon of filling into the center, pressing it down into the hole of your finger. Use a butter knife to spread additional filling evenly around the top, making it level with the edge of the wrapper. Carefully push the dumpling off your finger onto the work surface, flatten the base slightly, and use your fingers to shape it into a round open-topped dumpling.
  3. Prepare for steaming: Line a 30cm (12") bamboo steamer or stove steamer with baking paper punched with holes to allow steam circulation. Arrange 20–25 dumplings in the steamer, ensuring they have space and do not touch.
  4. Steam the dumplings: Fill a wok or pot large enough to hold the steamer with about 2 cups of water. Bring the water to a rapid simmer over medium-high heat. Place the steamer on top of the wok with the lid on and steam the Siu Mai for 8 minutes, or until the internal temperature reaches 75°C (165°F). Larger dumplings may require additional time.
  5. Garnish and serve: Remove the steamer from the wok and carefully take off the lid. Place a small amount of flying fish roe on top of each dumpling. Serve immediately with the dipping sauce.
  6. Prepare dipping sauce: Offer soy sauce, Chinese black or white vinegar, and Chinese chili paste (like Sriracha) separately so diners can mix their own dipping sauce to taste. A common ratio is 3 parts soy sauce to 1 part vinegar, with chili added according to preference.

Notes

  • Soaking shiitake mushrooms in boiling water rehydrates them and enhances their flavor.
  • Using fatty pork mince gives the filling juiciness and richer taste.
  • Chopped prawns add a delicious seafood texture and flavor contrast.
  • Light soy sauce is preferred for seasoning as it is less salty and lighter in color.
  • Chinese cooking wine (Shaoxing wine) imparts authentic flavor. Mirin or dry sherry can be used as a substitute.
  • White parts of green onions provide mild onion flavor without overwhelming the filling.
  • Wonton or egg wrappers sized about 8cm (3.5") work best to hold the filling.
  • Flying fish roe adds a burst of color and salty taste but may be substituted with tobiko or simply omitted.
  • Perforated baking paper in the steamer prevents sticking while allowing steam flow.
  • Maintain rapid simmer to ensure consistent steaming without boiling the water dry.

Find it online: https://ameliameals.com/steamed-siu-mai-dumplings-recipe/