Siu Mai (Shumai)
Siu mai, also known as shumai or shao mai, are classic open-topped steamed pork and shrimp dumplings. A staple at dim sum restaurants, siu mai are equally delicious and easy to make at home. With a juicy, savory filling and tender wrappers, these dumplings are sure to impress family and friends at your next homemade dim sum feast!
Ingredients
- 1 lb fatty ground pork (70-80% lean)
- 1/2 lb shrimp, peeled, deveined and chopped into a chunky paste
- 1/4 cup water chestnuts, finely chopped
- 2 tbsp ginger, minced
- 2 tbsp scallions, finely chopped
- 1 1/2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 30-35 thin round dumpling wrappers
- Carrot, finely diced for garnish
Instructions
- In a large bowl, combine pork, shrimp, water chestnuts, ginger, scallions, soy sauce, wine, sesame oil, sugar, pepper and cornstarch. Mix vigorously in one direction for 2-3 minutes until sticky and pasty.
- Place a wrapper in your palm. Put 1 tbsp of filling in the center. Gather up the sides, pleating them and leaving the top open. Tap the bottom on the work surface to flatten.
- Top each dumpling with a pinch of diced carrot. Arrange dumplings in a bamboo steamer lined with parchment paper, spacing them 1/2 inch apart.
- Fill a wok with 2 inches of water and bring to a boil over high heat. Place steamer in the wok, cover and steam for 5-6 minutes until cooked through.
- Serve immediately with chili sauce or chili oil for dipping. Enjoy!
Top Tips for the Best Siu Mai
- Use fatty ground pork for the most tender, moist filling. Lean pork can make the dumplings dry.
- Hand-chop the shrimp into a chunky paste so you get nice bites of shrimp. Don’t over-process into a smooth paste.
- Mix the filling in one direction until it becomes sticky and pasty. This technique, called “dou ban”, gives the filling a springy, cohesive texture.
- If you can’t find round siu mai wrappers, use square wonton wrappers and cut the corners off.
- Make sure to leave the tops of the dumplings open when pleating, don’t seal them closed. The exposed filling is a signature of siu mai.
- Steam the dumplings until the filling is just cooked through, don’t overcook or they will become tough.
- Freeze uncooked dumplings on a tray before transferring to a freezer bag for longer storage. Steam straight from frozen, just add 2-3 extra minutes.
With these tips and the detailed recipe, you’ll be able to make restaurant-quality siu mai at home that are plump, juicy and bursting with flavor. The savory pork and shrimp filling, tender wrappers and fun open-topped shape make siu mai a crowd-pleasing favorite. Making a big batch to enjoy with family and friends is a delicious weekend project!
Nutritional Guide
| Nutrition Facts | Amount per Serving (5 pieces) |
|---|---|
| Calories | 280 |
| Total Fat | 16g (25% DV) |
| Saturated Fat | 5g (25% DV) |
| Cholesterol | 115mg (38% DV) |
| Sodium | 520mg (22% DV) |
| Total Carbs | 14g (5% DV) |
| Protein | 19g (38% DV) |
*Percent Daily Values (DV) are based on a 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs.
Key takeaways:
- Siu mai are relatively high in fat and cholesterol due to the pork and shrimp. Enjoy in moderation as part of a balanced diet.
- They are a good source of protein, with 19g per 5-piece serving (38% DV).
- The sodium content is on the higher side at 520mg per serving (22% DV). Those watching sodium intake should be mindful of portion sizes.
- Siu mai are low in carbohydrates, with only 14g per serving (5% DV), mostly coming from the wrappers.
Please note that the nutritional information provided is based on an online recipe calculator and should be considered an estimate. Actual amounts may vary slightly due to differences in ingredient brands, measurements, and serving sizes. This information is not intended as medical advice. Please consult a healthcare professional for specific dietary guidance.
