Siu Mai 
(Chinese steamed pork and shrimp dumplings)

Written by on in Recipe
Siu main in a steaming basket
Image by pointnshoot

Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants as part of a larger menu selection.

Siu Mai
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Siu Mai

Course: Appetizers, Dumplings, Dim SumCuisine: China, Singapore
Makes 20 to 30 pieces

Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants.

Ingredients

  • Ground pork — 1 pound

  • Shrimp, peeled, deveined and minced — 1/2 pound

  • Dried shiitake mushrooms, soaked in hot water, destemmed and  minced — 3 to 6

  • Bamboo shoots or water chestnuts, minced — 1/4 cup

  • Scallions, minced — 2 or 3

  • Egg, beaten — 1

  • Cornstarch — 2 tablespoons

  • Sesame oil — 1 tablespoon

  • Sugar — 2 teaspoons

  • Salt and pepper — to season

  • Wonton wrappers — 20 to 30

Directions

  • Add all the ingredients except the wonton skins to a large bowl and mix together well with clean hands. You may alternatively use a food processor briefly to bring all ingredients together.
  • Place about 1 tablespoon of filling in the middle of each wonton skin. Bring the sides of the wrapper up around the filling to encase it like a small basket, leaving the top open and the filling exposed. Pleat the wrapper neatly to form a rounded shape. Press each siu mai down on a countertop to flatten their bottoms. Repeat with the rest of the filling and wonton skins.
  • Set up a Chinese bamboo steamer and lightly oil the bottom of the steamer basket. Place the siu mai into the steamer (in batches if necessary), cover and steam for about 6 to 8 minutes per batch. Remove from heat and and serve immediately.

Siu Mai Notes and Variations

  • Optional seasonings: Add 1 tablespoon of minced garlic or ginger, or both, to the filling. Other possible additions: 2 tablespoons soy sauce; 1 or 2 tablespoons oyster sauce; 1 or 2 tablespoons rice wine or dry sherry.
  • Pork and Cabbage Filling also works well for siu mai.
  • For decoration, siu mai are sometimes topped with a dab of orange fish roe, a small diced piece of steamed carrot or a pea.

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