Delve into the vibrant flavors of Chinese cuisine with our authentic Siu Mai (Shumai) dumplings. Expertly crafted, these steamed treasures brim with a succulent blend of pork and shrimp, promising an unforgettable bite. Serving as an indulgent main meal for 2 to 3 people or a delightful component of a larger banquet, these dumplings are poised to transport your taste buds straight to the heart of China's rich culinary heritage.
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
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