China | Appetizers | Pork | Shrimp | Steaming

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Sui Mai Recipe

Siu Mai

(Chinese steamed pork & shrimp dumplings)

Yield: 20-25 pieces


INGREDIENTS PREP AMOUNT
Pork ground 1 lb
Shrimp peeled, deveined, minced 1/2 lb
Shiitake mushrooms, dried soaked in hot water, destemmed, minced 3-6 each
Bamboo shoots or water chestnuts minced 1/4 cup
Eggs beaten 1 each
Scallions minced 2-3 each
Cornstarch 2 Tbsp
Sugar 2 tsp
Sesame oil 1 Tbsp
Salt & pepper to season
 
Wonton wrappers 20-30 each

METHOD

Basic Steps:  Mix → Knead → Fill & Form → Steam
  1. Mix and knead all ingredients except wonton skins well with clean hands in a large bowl. You may alternatively use a food processor briefly to bring all ingredients together.
  2. Place about 1 tablespoon of filling in the middle of each wonton skin. Bring the sides of the wrapper up around the filling like a small basket, leaving the top open and the filling exposed. Pleat the wrapper to form a rounded shape. Set down on a countertop to flatten the bottom. Repeat with the rest of the filling and wonton skins.
  3. Set up a Chinese bamboo steamer and oil the bottom lightly. Place the siu mai in the steamer (in batches if necessary), cover, and steam for about 6-8 minutes. Remove and serve.

VARIATIONS

  • Add 1 Tbsp minced garlic or ginger or both to vary the flavor.
  • Other possible additions: 2 Tbsp soy sauce; 1-2 Tbsp oyster sauce; 1-2 Tbsp rice wine or dry sherry.

NOTES

  • Siu mai (pronounced: SHOO-my), or shao-mai, are popular Cantonese dim sum. They are sold by shops as quick snack food or in dim sum restaurants as part of a larger menu selection.
  • Pork & Cabbage Filling also works well for siu mai.