Siu Mai (Shumai) – Chinese steamed dumplings
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.
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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