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
Scale
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.
