Siu Mai | Shu Mai
Course: appetizers, sides, side dish, snacks, breakfast, lunch, MainCuisine: asian, chinese8-10
servings30
minutes10
minutes311
kcalSiu Mai or Shu Mai? One of the most loved dim sum dishes at yum cha. Totally worth fighting over with the PoPo’s and aunties when the trolleys come out
A classic steamed dumpling of juicy pork and shrimp in a wonton wrapper that you can make at home!
Makes ~8-10 Pieces
FOLDING: Don’t be intimidated! If it’s a bit wonky or loose it’s ok! The more you make, the easier they get
Use your forefinger & thumb to form an “O” then use that as a “hole” to stuff the filling
Use your fingers to squeeze and form the dumpling. Fold/press down the excess/flaps
Key Tips
The filling should be like a “paste”. This adds springiness/bounce and helps the filling stick to the wrapper. You can hand mix but a food processor/stand mixer with the paddle attachment is clutch
Cold filling is easier to fill
Use the filling for dumplings, meatballs & burgers
Freeze them! Make a bunch and freeze it to have as a tasty snack anytime!
If you find the filling dry add some broth to the mix or use fattier meat
I used ground chicken here for a lower calorie version but it can totally be made with ground pork (fattier the better tbh), fish paste, ground beef & even glutinous rice for a vegan option
Macros
🔺Per 4 Siu Mai: 311 Calories 21Carbs,3 Fat,50Protein
Ingredients
1/2 lb Ground Chicken
1 tbsp Soy Sauce
1.5 tbsp ShaoXing Wine, can sub dry white wine
1/2 tsp Sesame Oil
1 tsp Sweetener
2 Tsp MSG or Salt
1 tsp White Pepper
1 tsp Cornstarch
1/4 lb Shrimp, shelled/deveined, roughly chopped, few left whole for garnish
1 Dried Shiitake Mushroom, soaked/finely diced
1 tbsp Fresh Ginger, minced
Wonton Wrappers
Optional GarnishShrimp
Peas
Tobiko (fish eggs)
Shiitake Mushroom
Directions
- Start by adding soy sauce, Shaoxing wine, sesame oil, MSG, sweetener, white pepper, and corn starch
- Mix by hand, food processor, or stand mixer until it reaches a smooth paste
- Add in your minced ginger, shiitake mushrooms, and chopped shrimp. Gently mix
- With your index finger and thumb, form an “O”, place a wrapper on top, and use that circle to stuff the filling
- Smooth the top and fold down the edges
- Top the Siu Mai with some shrimp, tobiko, shiitake mushrooms, and some peas
- Steam for 6-8 minutes until cooked through and serve with classic hot sauce and Chinese mustard
