Siu Mai Recipe
Siu Mai, also known as Shumai, is a classic steamed dumpling often enjoyed as part of a Dim Sum meal. These open-faced dumplings are typically filled with ground pork, shrimp, and flavorful seasonings. Perfectly steamed and topped with a bit of roe or peas, Siu Mai is the epitome of bite-sized deliciousness. This Siu Mai recipe will guide you through each step to create the perfect dumplings that can rival even the best Dim Sum restaurants.
Equipment
- Steamer
- Mixing bowls
- Sharp knife
- Cutting board
- Small spoon
Ingredients
- 200 gm ground pork
- 100 gm shrimp finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp grated ginger
- 1 clove garlic
- 20 wonton wrappers
- Fish roe or green peas for garnish
Instructions
- 1. Prepare the Filling:In a mixing bowl, combine ground pork, shrimp, soy sauce, sesame oil, grated ginger, garlic, and cornstarch. Mix thoroughly until well combined.2. Assemble the Dumplings:Take a wonton wrapper and place about a tablespoon of the filling in the center. Gather the edges of the wrapper, pressing lightly so that it forms an open-top dumpling. Repeat with the remaining wrappers.3. Garnish:Place a small amount of fish roe or a single green pea on top of each dumpling for garnish.4. Steam the Siu Mai:In a steamer, place the Siu Mai in a single layer, ensuring they don’t touch. Steam over medium-high heat for about 12-15 minutes, or until fully cooked through.5. Serve:Serve the Siu Mai hot, with a side of soy sauce or chili oil for dipping.
Notes
- If you prefer a spicier filling, you can add a dash of chili oil or finely chopped chilies.
- Leftover dumplings can be frozen before steaming and cooked directly from frozen.
