Siu Mai (Chinese Dumpling) Recipe
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.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 dumplings 1x
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Steam the Siu Mai: Arrange the dumplings in the steamer basket without overcrowding. Steam for 10 minutes until fully cooked and juicy.
- Make the Dipping Sauce: In a small bowl, mix soy sauce, rice wine vinegar, thin strips of ginger, and sugar until the sugar dissolves.
- 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
Find it online: https://kitchenbyclara.com/siu-mai-chinese-dumpling-recipe/
