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Siu Mai Dumplings

Siu Mai Dumplings: Juicy Bites of Flavorful Delight

Siu Mai Dumplings are juicy bites filled with shrimp and pork, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 9 minutes
Resting Time 15 minutes
Total Time 54 minutes
Servings: 4 dumplings
Course: Appetizers
Cuisine: Chinese
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 10 grams Dried Shiitake Mushrooms Fresh mushrooms can be substituted in a pinch.
  • 2 cups Hot Water Ensure it's steaming hot for best absorption.
  • 250 grams Shrimp Fresh or frozen shrimp can be used.
  • 1 teaspoon Sugar Can be reduced or swapped for a sweetener.
  • 1/2 teaspoon Baking Soda Optional for flavor alone.
  • 250 grams Ground Pork Can swap for ground turkey or chicken.
  • 1 tablespoon Cornstarch Arrowroot powder works as a gluten-free alternative.
  • 2 tablespoons Shaoxing Wine Can be replaced with dry sherry or omitted.
  • 1/2 teaspoon Fine Sea Salt Regular salt can be a suitable substitute.
  • 1/2 teaspoon White Pepper Powder Black pepper can also be used.
  • 1 tablespoon Neutral Oil Options include sesame or vegetable oil.
  • 1 tablespoon Oyster Sauce Vegan alternatives are available.
  • 1 teaspoon Toasted Sesame Oil Can be left out for a lighter taste.
For Assembly
  • 20 pieces Dumpling Wrappers Hong Kong-style wrappers work best.
  • 1 medium Finely Minced Carrot Adds color; optional.
For Dipping
  • 1 tablespoon Chili Oil or Garlic Sauce Perfect for adding heat.

Equipment

  • Steamer
  • Mixing Bowl
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Rehydrate the dried shiitake mushrooms in hot water for about 2 hours. Squeeze out excess water and chop finely.
  2. In a mixing bowl, combine shrimp with sugar, baking soda, and a splash of water. Sit for 15 minutes, then rinse and drain.
  3. Mix ground pork, remaining sugar, cornstarch, Shaoxing wine, sea salt, and white pepper until tacky.
  4. Fold prepared shrimp into the pork mixture with shiitake, neutral oil, oyster sauce, and toasted sesame oil.
  5. Form siu mai by placing a wrapper in your hand, adding filling, and pinching at the top. Garnish with carrot.
  6. Steam dumplings in a lined steamer for about 9 minutes, or until cooked through.
  7. Serve hot with chili oil or garlic sauce for dipping.

Nutrition

Serving: 1dumplingCalories: 60kcalCarbohydrates: 5gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Mix filling in one direction for better texture; avoid overcrowding in the steamer.

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