Introduction

Siu Mai, also known as Shumai, are delightful steamed dumplings that are a staple in many Chinese dim sum restaurants. These little parcels are packed with flavor and are perfect as an appetizer or a snack. The combination of ground pork, shrimp, and vegetables creates a savory filling that is encased in thin dumpling wrappers. Often enjoyed with a dipping sauce, Siu Mai not only tantalizes the taste buds but also adds a touch of elegance to any meal.

Detailed Ingredients with measures

Ground pork – 250 grams
Shrimp, peeled and chopped – 100 grams
Water chestnuts, diced – 2 tablespoons
Green onions, finely chopped – 2
Soy sauce – 1 tablespoon
Sesame oil – 1 teaspoon
Cornstarch – 1 tablespoon
Salt – 1/2 teaspoon
White pepper – 1/4 teaspoon
Siu Mai wrappers – 20 pieces
Dill or coriander leaves for garnish – optional

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 20 dumplings

Detailed Directions and Instructions

Prepare the Filling

In a mixing bowl, combine minced pork, shrimp, chopped mushrooms, minced garlic, ginger, and scallions. Add soy sauce, sesame oil, white pepper, and salt. Mix well until all ingredients are thoroughly combined.

Make the Dumpling Wrappers

Use store-bought siu mai wrappers for ease. Lay out the wrappers on a clean surface. Keep a damp cloth over wrappers to prevent them from drying out.

Assemble the Dumplings

Take one wrapper, place about a tablespoon of filling in the center. Gently lift the edges of the wrapper and pinch to form a cup shape, leaving the top open. Repeat with remaining wrappers and filling.

Prepare the Steamer

Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Bring water to a boil in a pot that fits the steamer above it.

Steam the Dumplings

Place the assembled dumplings in the steamer, ensuring they are not touching each other. Cover with a lid and steam for about 8-10 minutes, or until the filling is cooked thoroughly.

Serve the Dumplings

Remove the steamer from the pot and let the dumplings cool slightly. Serve warm with soy sauce or your preferred dipping sauce.

Notes

Alterations

Feel free to substitute minced pork with chicken or beef, and adjust seasoning to preference in the filling.

Storage

Uncooked dumplings can be frozen to store for later. Place them on a tray to freeze individually before transferring to a freezer bag.

Cooking Technique

Ensure steam is maintained at consistent heat during cooking to avoid undercooked dumplings. Use a kitchen timer for accuracy.

Serving Suggestions

Siu mai can be served as an appetizer or part of a dim sum platter. Consider pairing with chili oil for added flavor.

Cook techniques

Steaming

Steaming is an essential method for cooking siu mai. It allows the dumplings to cook gently, preserving their moisture and flavors. A bamboo steamer or a metal steamer can be used, and it’s crucial to ensure that the water does not touch the dumplings while steaming.

Mixing

Proper mixing of the filling ingredients is key to achieving the right texture and flavor in siu mai. When combining the meat, seafood, and seasonings, make sure to mix until the ingredients are just combined to avoid overmixing, which can make the filling tough.

Wrapper Technique

When working with dumpling wrappers, it is important to handle them gently. Use a light touch to form the cups for the filling, ensuring that the wrappers are not torn. The typical siu mai has a rustic, open-topped shape, so don’t worry about perfection.

Chopping Ingredients

Chopping ingredients like mushrooms, shrimp, or vegetables should be done finely and evenly. This ensures that the filling is cohesive and easy to fill into the dumpling wrappers.

Garnishing

Garnishing siu mai is typically done with a piece of pea or carrot on top before steaming. This not only enhances the visual appeal but also gives a hint of additional flavor to the finished dumplings.

FAQ

Can I make siu mai in advance?

Yes, siu mai can be shaped and stored in the refrigerator for several hours before steaming, or they can be frozen for longer storage.

What type of meat is best for siu mai?

A combination of pork and shrimp is traditional, but you can also use chicken, crab, or other seafood according to your preference.

How can I tell when siu mai are fully cooked?

Siu mai are done when the filling is completely opaque and firm to the touch. The wrappers should be translucent.

Can I use store-bought wrappers?

Yes, store-bought wonton or siu mai wrappers are perfectly acceptable and can save you time.

What dipping sauce goes well with siu mai?

A mixture of soy sauce, vinegar, and chili oil is a popular choice for dipping siu mai. You can also make a simple black vinegar dip for a tangy taste.

Conclusion

The delightful experience of making and enjoying Siu Mai (Shumai) is truly rewarding. These steamed dumplings are not only versatile and flavorful but also offer a unique way to bring together various ingredients, making them a crowd-pleasing dish for any occasion. Whether served as an appetizer or part of a dim sum feast, Siu Mai can easily impress your family and friends with their delicious taste and appealing presentation.

More recipes suggestions and combination

Vegetable Dumplings

Experiment with incorporating a variety of vegetables like spinach, mushrooms, and carrots for a lighter, vegetarian version of dumplings.

Shrimp and Pork Shumai

Combine shrimp with ground pork for a burst of flavor, adding garlic and ginger to enhance the taste even further.

Chicken Siu Mai

Use ground chicken instead of pork for a leaner alternative, pairing it with fresh herbs and aromatics for a tasty option.

Spicy Siu Mai

Add a touch of chili paste or sriracha to the filling to create a spicy version that will excite your taste buds.

Sweet Potato and Tofu Dumplings

Try a unique combination of mashed sweet potatoes and tofu for a creamy, delicious filling that caters to plant-based diets.

Seafood Dumplings

Incorporate mixed seafood such as crab, scallops, or squid for an elevated dumpling experience with complex flavors.

Baked Siu Mai

For a different texture, consider baking the Siu Mai instead of steaming them, creating a crispy exterior while keeping the inside juicy.

Teriyaki Glazed Dumplings

Glaze the steamed dumplings with a homemade teriyaki sauce for an umami-rich twist that pairs perfectly with rice or noodles.