Siu Mai

Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants as part of a larger menu selection.
Siu Mai
Siu Mai

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ground pork ground -- 1 pound

  • Shrimp, peeled, deveined and minced -- 1/2 pound

  • Dried shiitake mushrooms, soaked in hot water, destemmed and minced -- 3-6

  • Bamboo shoots or water chestnuts, minced -- 1/4 cup

  • Scallions, minced -- 2-3

  • Egg, beaten -- 1

  • Cornstarch -- 2 tablespoons

  • Sesame oil -- 1 tablespoon

  • Sugar -- 2 teaspoons

  • Salt and pepper -- to season

  • Wonton wrappers -- 20-30

Directions

1.Add all the ingredients except the wonton skins to a large bowl and mix together well with clean hands. You may alternatively use a food processor briefly to bring all ingredients together. 2.Place about 1 tablespoon of filling in the middle of each wonton skin. Bring the sides of the wrapper up around the filling to encase it like a small basket, leaving the top open and the filling exposed. Pleat the wrapper neatly to form a rounded shape. Press each siu mai down on a countertop to flatten their bottoms. Repeat with the rest of the filling and wonton skins. 3.Set up a Chinese bamboo steamer and oil the bottom lightly. Place siu mai into the steamer (in batches if necessary), cover, and steam for about 6-8 minutes per batch. Remove from heat and and serve immediately. Variations •Add 1 tablespoon of minced garlic or ginger, or both, to the filling. Other possible additions: 2 tablespoons soy sauce; 1-2 tablespoons oyster sauce; 1-2 tablespoons rice wine or dry sherry. •For decoration, siu mai are sometimes topped with a dab of orange fish roe, a small diced piece of steamed carrot or a pea.

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