Siu Mai (Shumai) is a Chinese recipe for Steamed Dumplings and comes to us from Hohhot, China. This appetizer dish is made with shiitake mushrooms, ground pork, soy sauce, Shaoxing wine, shrimp, and green onions, stuffed into wonton wrappers and steamed to tasty perfection.
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Ways to Make Siu Mai (Shumai)
From the Italian Ravioli to Polish Piroshky to Puerto Rican Guanimes, the humble dumpling is enjoyed by people from all over the world. Truly a universal food, it’s difficult to find a cultural cuisine that doesn’t include dumplings in some form, be it stuffed or boiled.
In Hohhot shaomai is a regional variety and in Cantonese cuisine, it’s called siumaai. People from Changsha, Hunan province call it chrysanthemum shaomai and it’s called Shaomai when prepared in the Jiangnan region. In northwest China, the Uyghur people of Xinjiang adapted shaomai into two regional varieties and if it’s from the southeastern region of Jiangxi province it’s called the Yifeng shaomai.
How to Store Chinese Steamed Dumplings
DO NOT REFRIGERATE UNCOOKED DUMPLINGS – When you refrigerate uncooked dumplings, the moisture continues to seep into the dumpling skins, causing them to turn soggy. The dumplings can get stuck to your container or each other and lose their shape.
If you have leftover dumplings, you can store the cooked dumplings in the refrigerator for up to 4 days. Be sure to consume them within that time period.
To freeze cooked dumplings place them on a tray and then into the freezer uncovered until fully frozen, about half an hour, then transfer the frozen dumplings to a zipper-lock freezer bag and squeeze out as much air as possible, seal the bag, and store the dumplings for up to two months.
History of Siu Mai (Shumai)
Although the Cantonese version is now the most familiar version of siu mai, many historical records say the dish actually originated further away in Hohhot, the capital of China’s Inner Mongolia autonomous region. There, it was known as suumai, which translates to “without being cooled down” in Mongolian.
The Metropolitan City of Hohhot, China
Hohhot, formerly known as Kweisui, is the capital of Inner Mongolia in the north of the People’s Republic of China, serving as the region’s administrative, economic and cultural center.
Although Hohhot has only been the capital of Inner Mongolia since 1947, it has taken on the role with ease and with a rapidly growing population (currently at around 1.6 million) it has begun to challenge Baotou as the region’s industrial and economic powerhouse. Despite only around 11% of the city’s population being indigenous Mongols, Mongolian Buddhism (an offshoot of Tibetan Buddhism) still continues to thrive, and Mongolian culture is actively preserved.
A Brief History of Hohhot, China
The area was traditionally on the edge of the area settled by Han Chinese, and Hohhot grew up as a frontier trading center. The original Mongol city Kuku-khoto was founded in the 16th century and was an important religious center for Tibetan Buddhism (Lamaism).
In the mid-17th century, at the end of the Ming period (1368–1644), the area began to be settled by the Chinese, who farmed the fertile plain and named the city Guihua (meaning “Return to Civilization”). Eventually, in the mid-18th century, a new Chinese city, named Suiyuan, was founded some 2.5 miles (4 km) north of the old one. Later the two cities were combined under the name Guisui, and that city became a considerable frontier market with a large Muslim trading community.
In 1928, when Suiyuan sheng (province) was established as a part of the policy of bringing Inner Mongolia firmly under Chinese civil administration, the city became the provincial capital. In 1952 it replaced Kalgan (Zhangjiakou) as the provincial capital of the Inner Mongolia Autonomous Region and was renamed Hohhot (Mongolian: “Green City”) in 1954.
Tourism in Hohhot, China
As a new capital, the city lacks an abundance of historical and tourist sites. However, it is still definitely worth visiting if in the area. The city is at its greenest and most pleasant in Spring and early Summer.
The Cuisine of Hohhot, China
Food specialty in the area is mostly focused on Mongol cuisine and dairy products. Commercially, Hohhot is known for being the base of the nationally renowned dairy giants Yili and Mengniu. The Mongol drink suutei tsai (Chinese: 奶茶; pinyin: nǎichá; lit. ‘milk tea’), has become a typical breakfast selection for anyone living in or visiting the city. The city also has rich traditions in the making of hot pot and shaomai, a type of traditional Chinese dumpling served as dim sum.
– Featured Restaurant –
Shang Palace
Xincheng District, Hohhot, Hohhot, Inner Mongolia, China, 010090
Shang Palace Chinese Restaurant is located on the second floor of Shangri-La Hotel, Shenzhen, with a superior location and an elegant and chic restaurant environment. The chef team led by Stan Zhou uses authentic local dishes to deduce Cantonese cuisine respecting the original method and adapting to the tastes. They are constantly looking for inspiration in life, according to natural regulations and habits, and maximize the advantages of fresh ingredients.
Cantonese cuisine inherits the custom of intensive cultivation and pays attention to the excellence of cooking in Cantone. The range of Cantonese cuisine includes the Pearl River Delta, Shaoguan, Zhanjiang, and other places. It has the characteristics of refreshing, fresh, tender, and slippery with The “five nourishments” and “six flavors”.
The hand-made Cantonese Dim Sum, which has been in the hands of Chef Zeng for more than 20 years, is also well-known far and wide, attracting the surrounding diners to check in on Shang Palace’s gourmet secrets.
Because of the large Hui Muslim population, restaurants with a green or yellow sign are generally Halal and will not serve pork. Mentioning pork to the owner is considered a grave insult and should be avoided. Take the opportunity to sample the mutton dishes instead.
How to Make This Siu Mai (Shumai) Recipe
Some of these ingredients can be a little challenging to find and the Flying Fish Caviar is the most expensive on that list. However, it is well worth the extra effort. So gather your equipment and ingreadents and lay them out because 38 minutes moves fast.
What You Will Need to Make Chinese Steamed Dumplings
For the Equipment
- 1 mixing bowl
- 1 bamboo steamer
For the Dumplings
- 3 shiitake mushrooms
- 13 oz ground pork
- ¾ tsp salt
- 2½ tsp sugar
- 1 tsp light soy sauce
- 1½ tbsp Chinese cooking “Shaoxing” wine
- 5 oz shrimp
- 2 tbsp green onions
- 24 wonton wrappers
For the Garnish
- 1½ oz flying fish roe Caviar
Time needed: 38 minutes.
How to Cook Siu Mai(Shumai) Dumplings
- For the Filling:
Place pork, salt, soy sauce, rice wine, and sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) – about 30 seconds. Add the mushrooms, prawns, and green onions, and mix thoroughly (don’t crush the prawn meat).
- Making Siu Mai
Form an “O” with your forefinger and thumb. Place a wonton wrapper over the “O”. Push in 1 heaped teaspoon of Filling and push down into the “O” hole. Use a butter knife to smear more Filling into it until level with the edge of the wonton. Place on a work surface and push down to flatten the base and use fingers to shape it into a round.
- Steam the Dumplings:
Line a 12″ bamboo steamer (or stove steamer) with baking paper with holes in it. Fill a wok just below the steamer with water. Bring to a rapid simmer over medium-high heat. Place Siu Mai in a steamer (20 – 25 fits). Place lid on and steam for 8 minutes, or until the internal temperature of dumplings is 165°F. (The bigger the wanton the longer it will take). Remove the steamer from the wok and the dumplings from the steamer. Place a tiny bit of roe in the middle of each dumpling. Serve immediately with dipping sauce!
- Siu Mai Dipping Sauce:
Use 3 parts soy sauce, 1 part Chinese black vinegar or normal white vinegar, and 1 part Chinese chili paste (or Sriracha or another chili). Let people mix their own to their taste.
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Siu Mai (Shumai) – Chinese steamed dumplings
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Ingredients
- 3 shiitake mushrooms
- 13 oz ground pork
- ¾ tsp salt
- 2½ tsp white sugar
- 1 tsp soy sauce
- 1½ tbsp Chinese cooking wine aka Shaoxing wine, substatute Mirin or dry sherry
- 5 oz shrimp peeled and deveined, chopped
- 2 tbsp green onion white part only, finely minced
- 24 wonton wrappers or egg wrappers 3.5" squares or rounds
GARNISH:
- 1½ oz flying fish roe
Siu Mai Dipping Sauce:
- 3 parts soy sauce
- 1 part Chinese black vinegar or normal white vinegar
- 1 part Chinese chili paste or Sriracha or other chilli
Instructions
Filling:
- Place pork, salt, soy sauce, rice wine, sugar with the pork meat in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) – about 30 seconds.13 oz ground pork, 2½ tsp white sugar, 1 tsp soy sauce, 1½ tbsp Chinese cooking wine, ¾ tsp salt
- Add mushrooms, shrimp, and green onions, mix until just dispersed (don't crush the prawn meat).3 shiitake mushrooms, 5 oz shrimp, 2 tbsp green onion
Making Siu Mai (Process Steps and Video Helpful!):
- Form an "O" with your forefinger and thumb. Place a wonton wrapper over the "O". Push in 1 heaped teaspoon of Filling and push down into the "O" hole.24 wonton wrappers
- Use a butter knife to smear more Filling into until level with the edge of the wonton.
- Place on a work surface and push down to flatten base and use fingers to shape into a round.
Steaming Dumplings:
- Line a 12" bamboo steamer (or stove steamer) with parchment paper with holes in it.
- Fill a wok big enough to hold steamer with about 2 cups of water. Bring to a rapid simmer over medium-high heat.
- Place Siu Mai in a steamer (20 – 25 fits). Place lid on, place in the wok over simmering water.
- Steam for 8 minutes, or until the internal temperature of dumplings is 165°F. (If yours are bigger, the longer it will take).
- Remove steamer from wok. Remove lid and remove the dumplings and place a tiny bit of roe in the middle of each dumpling.1½ oz flying fish roe
- Serve immediately with dipping sauce!
Siu Mai Dipping Sauce:
- Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or another chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).3 parts soy sauce, 1 part Chinese black vinegar, 1 part Chinese chili paste
Nutrition
Recipes That Go Well With Siu Mai (Shumai) – Chinese Steamed Dumplings
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Shang Palace Chinese Restaurant – By http://www.shangri-la.com/shenzhen/shangrila/dining/restaurants/shang-palace/
- By Satbir Singh from London – DSCF2351, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=2511854
- By Fanghong – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=4585796
- By Popolon – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=63338400
