If you have ever craved the delightful burst of flavors that only authentic dumplings can deliver, then you are in for an absolute treat with this Siu Mai (Shumai – Chinese Steamed Dumplings) Recipe. These little parcels of joy, filled with tender pork, juicy prawns, and earthy shiitake mushrooms, bring a perfect balance of taste and texture that makes every bite unforgettable. Steamed to perfection and crowned with vibrant flying fish roe, this recipe captures the heart of traditional dim sum dining right in your home kitchen.
Ingredients You’ll Need
Simple yet essential, the ingredients for this Siu Mai (Shumai – Chinese Steamed Dumplings) Recipe come together to create layers of savory depth and delightful texture. Each component has its role, whether it’s the tender pork mince providing richness or the finely chopped shiitake mushrooms adding an earthy note that lifts the whole dish.
- 3 dried shiitake mushrooms: Soaked in boiling water and finely chopped to infuse a deep, umami flavor.
- 350g/13oz pork mince (fatty): Fatty pork ensures juiciness and a tender filling that’s classic to siu mai.
- 3/4 tsp salt: Just enough to elevate the natural flavors without overpowering.
- 2.5 tsp sugar: Balances the savory notes with a subtle hint of sweetness.
- 1 tsp light soy sauce: Adds a mild saltiness and a hint of color to the filling.
- 1.5 tbsp Chinese cooking wine (Shaoxing wine): Infuses a gentle aromatic complexity, enhancing all the flavors.
- 150g/5oz prawns/shrimp, peeled and deveined: Chopped finely to bring a fresh, succulent bite to the mix.
- 2 tbsp white part of green onions, finely minced: Adds a subtle sharpness and lovely aromatic lift.
- 20-25 wonton wrappers or egg wrappers (8cm/3.5″ squares or rounds): The thin yet sturdy vessels that cradle the filling perfectly.
- 50g/1.5oz flying fish roe: For that iconic pop of color and texture on top; alternatives can work well too!
How to Make Siu Mai (Shumai – Chinese Steamed Dumplings) Recipe
Step 1: Prepare the Filling
Start by soaking the dried shiitake mushrooms in boiling water until they are tender, then finely chop them. In a large bowl, combine the pork mince with the chopped mushrooms, salt, sugar, light soy sauce, and Chinese cooking wine. Mix everything together thoroughly to allow the flavors to meld beautifully.
Step 2: Add the Prawns and Green Onions
Next, fold in the finely chopped prawns and the minced white part of the green onions. These ingredients will add a lovely freshness and subtle crunch to your filling. Make sure everything is evenly mixed, so each dumpling packs a consistent burst of flavor with every bite.
Step 3: Form the Siu Mai
Lay your wonton wrapper flat in the palm of your hand. Spoon about a tablespoon of the filling into the center. Gently gather the edges up around the filling, leaving the top open and slightly flared. Press firmly at the base to hold the dumpling together and maintain its iconic shape. Repeat this process until all the filling is used up.
Step 4: Steam the Dumplings
Place the siu mai on a layer of parchment paper or a lightly oiled steaming basket to prevent sticking. Be sure to leave space between each dumpling. Steam over boiling water for about 8 minutes or until the filling is cooked through and juicy. Just before removing, sprinkle a little flying fish roe on top of each dumpling to add that vibrant finishing touch.
How to Serve Siu Mai (Shumai – Chinese Steamed Dumplings) Recipe
Garnishes
Sprinkling fresh chopped cilantro or finely sliced scallions on top complements the siu mai’s savory richness beautifully. A light drizzle of sesame oil or a few drops of chili oil can also elevate the flavors and add a touch of warmth.
Side Dishes
Serve your siu mai alongside classic dim sum staples such as steamed bok choy, pickled radishes, or a bowl of hot, fragrant jasmine rice. A dipping sauce made from soy sauce, black vinegar, and a dab of chili paste brings delightful zing to every bite.
Creative Ways to Present
For an impressive presentation at your next gathering, arrange the siu mai on a bamboo steamer lined with banana leaves or lotus leaves. This not only enhances the aroma but also creates an authentic dining experience. You could even pair the siu mai with a chilled glass of jasmine tea or light lager for a refreshing contrast.
Make Ahead and Storage
Storing Leftovers
If you have any leftover siu mai, place them in an airtight container and refrigerate for up to two days. Be sure to cool them completely before storing to maintain the best texture and flavor.
Freezing
To freeze siu mai, arrange them on a baking sheet in a single layer and freeze until solid (around 1-2 hours). Then transfer to a freezer-safe bag or container. They can be stored for up to 1 month without losing quality. This makes it super convenient to enjoy your favorite dumplings on a busy day.
Reheating
Reheat frozen or refrigerated siu mai by steaming them again for about 6-8 minutes until piping hot. Avoid microwaving if possible, as steaming keeps the dumplings moist and tender, just like fresh.
FAQs
Can I use different meats in this Siu Mai recipe?
Absolutely! While pork is traditional, you can experiment with ground chicken, turkey, or even beef. Just keep the balance of fat content to ensure the filling stays juicy and tender.
What can I substitute for flying fish roe?
If flying fish roe isn’t available, you can use finely chopped carrots or a small dollop of bright orange tobiko or masago for a similar pop of color and texture.
How do I prevent the wrappers from sticking during steaming?
Line your steaming basket with parchment paper or banana leaves, or lightly brush it with oil before placing the dumplings. Also, make sure to leave some space between each siu mai so they don’t stick together.
Can I make the filling ahead of time?
Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours before assembling the dumplings. This allows the flavors to develop even more!
What dipping sauce pairs best with siu mai?
A classic combo is soy sauce with a splash of black vinegar and a touch of chili oil or fresh chopped garlic. You can customize it to your taste for an extra flavor kick.
Final Thoughts
There is something truly special about making and sharing a batch of homemade Siu Mai (Shumai – Chinese Steamed Dumplings) Recipe. The process is rewarding and the results absolutely worth every step. Whether you are crafting these for a comforting meal at home or an impressive appetizer for friends, I encourage you to dive in and discover the joy of these flavorful little treasures yourself. Happy steaming!
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Siu Mai (Shumai – Chinese Steamed Dumplings) Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 20 – 24 pieces
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Description
Siu Mai (Shumai) are traditional Chinese steamed dumplings made with a flavorful mixture of pork, shrimp, and shiitake mushrooms, wrapped in delicate wonton wrappers and topped with vibrant flying fish roe. These bite-sized dumplings are a popular dim sum favorite, perfect for serving at gatherings or as a savory snack.
Ingredients
Filling Ingredients
- 3 dried shiitake mushrooms, soaked in boiling water and finely chopped
- 350g/13oz pork mince (preferably fatty)
- 3/4 tsp salt
- 2.5 tsp sugar
- 1 tsp light soy sauce
- 1.5 tbsp Chinese cooking wine (Shaoxing wine; can substitute Mirin or dry sherry)
- 150g/5oz prawns/shrimp, peeled, deveined, and chopped into 0.5cm pieces
- 2 tbsp white part of green onions, finely minced
Wrapping and Topping
- 20–25 wonton wrappers or egg wrappers (8cm/3.5″ squares or rounds)
- 50g/1.5oz flying fish roe
Instructions
- Prepare the filling: Soak the dried shiitake mushrooms in boiling water until softened, then finely chop them. In a mixing bowl, combine the pork mince, chopped shiitake mushrooms, salt, sugar, light soy sauce, Chinese cooking wine, chopped prawns, and minced white parts of green onions. Mix thoroughly until well combined and slightly sticky.
- Shape the Siu Mai: Take a wonton wrapper and place about one tablespoon of the filling in the center. Gather the edges of the wrapper up around the filling, leaving the top open, and gently press the sides so that the filling is visible on top. Repeat for all the wrappers and filling.
- Add the topping: Place a small amount of flying fish roe on top of each shaped Siu Mai dumpling for an added pop of color and flavor.
- Steam the dumplings: Prepare a steaming basket lined with parchment paper or cabbage leaves to prevent sticking. Arrange the Siu Mai in the basket with some space between each. Steam over boiling water for about 8 minutes or until the pork and shrimp are fully cooked and the wrappers are tender. Serve hot.
Notes
- Note 1: Soaking the shiitake mushrooms in hot water softens them and enhances their umami flavor.
- Note 2: Using fatty pork mince helps keep the Siu Mai juicy and flavorful.
- Note 3: Chopped shrimp adds a lovely texture contrast to the pork.
- Note 4: Light soy sauce provides a delicate saltiness without overpowering the filling.
- Note 5: Chinese cooking wine (Shaoxing wine) adds aroma and depth; Mirin or dry sherry can be good substitutes.
- Note 6: Use the white part of green onions for their mild onion flavor that complements the filling.
- Note 7: Wonton or egg wrappers sized about 8 cm (3.5″) work best for shaping Siu Mai.
- Note 8: Flying fish roe not only adds color but also a slight crunch; alternatives include finely chopped carrot or small fish roe varieties.
