Siu Mai (Chinese Dumpling) Recipe

Introduction

Siu Mai is a classic Chinese dumpling known for its delicate wrappers and flavorful filling. These bite-sized treats are perfect for dim sum lovers and make a delightful snack or appetizer. With a tender pork and mushroom filling, they are sure to impress at any gathering.

Ingredients

• 150g plain flour
• 1 egg
• 1 pinch of salt
• 20ml water
• 100g pork mince
• 2 spring onions, finely chopped
• 5 mushrooms, finely chopped
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine (Chinese cooking wine)
• 1 tsp fish sauce
• 1 tsp oyster sauce
• 1/2 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp soy sauce (for the dipping sauce)
• 1 tbsp rice wine vinegar
• A few thin strips of ginger
• 1 tsp sugar (for the dipping sauce)

Instructions

1. Step 1: For the dough, combine the plain flour, egg, pinch of salt, and water in a bowl. Use chopsticks to mix the ingredients, adding more water if the dough feels too dry. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and set aside.
2. Step 2: For the filling, mix together the pork mince, finely chopped spring onions, mushrooms, sugar, soy sauce, Shaoxing wine, fish sauce, oyster sauce, sesame oil, and cornstarch in a bowl until you get a silky smooth paste.
3. Step 3: Roll out the dough on a floured surface until it is about 2-3mm thick. Cut the dough into squares roughly 7cm wide, aiming for around 8 pieces.
4. Step 4: Place a heaped teaspoon of filling in the center of each dough square. Cup the dumpling and carefully seal the wrapper around the filling, leaving the top exposed. If you have extra dough, wet the edges with water, fold over, and press to seal. Repeat until all dough and filling are used.
5. Step 5: Prepare your steamer by placing a perforated piece of baking paper inside, or brush the base with oil to prevent sticking. Arrange the siu mai carefully on the baking paper.
6. Step 6: Steam the siu mai for 10 minutes until fully cooked.
7. Step 7: While steaming, mix the dipping sauce ingredients in a small bowl: soy sauce, rice wine vinegar, thin strips of ginger, and sugar.
8. Step 8: Remove the siu mai from the steamer and serve immediately with the dipping sauce.

Tips & Variations

• If the dough is too sticky, add a little more flour while kneading to achieve a smooth consistency.
• Feel free to substitute pork with ground chicken or shrimp for a different flavor.
• Add water chestnuts or bamboo shoots to the filling for extra crunch.
• For a vegetarian version, use finely chopped mushrooms and tofu instead of meat.
• Use store-bought dumpling wrappers to save time if desired.

Storage

Store any uncooked siu mai in an airtight container in the refrigerator for up to 24 hours. Cooked siu mai can be refrigerated for 2-3 days, and reheated by steaming for a few minutes until hot. Avoid microwaving to keep the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze siu mai?

Yes, uncooked siu mai freeze well. Lay them on a tray to freeze individually, then transfer to a sealed bag or container. Steam from frozen for a few extra minutes when ready to eat.

What can I use if I don’t have a steamer?

You can steam siu mai using a metal colander or sieve set over a pot of boiling water, covered with a lid. Alternatively, use a microwave steamer or cook them by pan-frying and then steaming with a lid on the pan.

Siu Mai (Chinese Dumpling) Recipe

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4.6 from 88 reviews

Siu Mai is a traditional Chinese dumpling featuring a tender pork and mushroom filling wrapped in a delicate homemade dough. These steamed dumplings are flavorful, juicy, and perfect as a snack or appetizer, accompanied by a tangy dipping sauce for an authentic taste.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 8 dumplings 1x
• Category: Appetizer
• Method: Steaming
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough

• 150g plain flour
• 1 egg
• 1 pinch of salt
• 20ml water

Filling

• 100g pork mince
• 2 spring onions, finely chopped
• 5 mushrooms, finely chopped
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine (Chinese cooking wine)
• 1 tsp fish sauce
• 1 tsp oyster sauce
• 1/2 tbsp sesame oil
• 1 tbsp cornstarch

Dipping Sauce

• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• A few thin strips of ginger
• 1 tsp sugar

Instructions

1. Prepare the Dough: In a bowl, combine plain flour, egg, a pinch of salt, and water. Use chopsticks to mix the ingredients until they start to come together. Add more water if the mixture is too dry. Transfer the dough to a floured surface and knead for 5 minutes until smooth. Cover the dough and set aside to rest.
2. Make the Filling: In another bowl, combine pork mince, finely chopped spring onions, mushrooms, sugar, soy sauce, Shaoxing wine, fish sauce, oyster sauce, sesame oil, and cornstarch. Mix thoroughly until a silky smooth paste forms, ensuring all ingredients are well incorporated.
3. Roll and Cut the Dough: Roll out the rested dough on a floured surface until it is 2-3mm thick. Cut the dough into approximately 7cm wide squares, aiming for about 8 equal pieces.
4. Wrap the Dumplings: Place a heaping teaspoon of filling into the center of each dough square. Shape the dumpling by cupping the wrapper and sealing the sides around the filling to form a basket shape, leaving the top uncovered. If there’s extra dough, dab water on the edges, fold, and pat down to ensure sealing. Repeat until all dough and filling are used.
5. Prepare the Steamer: Cut a circular piece of baking paper with holes and place it in your steamer to prevent sticking, or brush the steamer base lightly with oil.
6. Steam the Siu Mai: Arrange the dumplings in the steamer basket without overcrowding. Steam for 10 minutes until fully cooked and juicy.
7. Make the Dipping Sauce: In a small bowl, mix soy sauce, rice wine vinegar, thin strips of ginger, and sugar until the sugar dissolves.
8. Serve: Remove the Siu Mai from the steamer and serve hot alongside the dipping sauce for a delicious authentic experience.

Notes

• If the dough feels too sticky, add a little more flour while kneading to achieve a smooth consistency.
• For ease of handling and shaping dumplings, keep your hands lightly floured or wet.
• You can substitute pork mince with chicken or shrimp if preferred.
• If Shaoxing wine is unavailable, dry sherry can be used as an alternative.
• Steaming time may vary slightly depending on the thickness of your dumplings and the power of your steamer.
• Use fresh mushrooms for the best flavor and texture in the filling.

Keywords: Siu Mai, Chinese dumplings, steamed dumplings, pork dumplings, homemade dumplings, traditional Chinese recipe