Siu Mai (or Shu Mai) – Tastes Just Like Dim Sum! (Video)

Siu Mai (Shu Mai) Ingredients

Siu Mai are basically steamed Chinese dumplings – they’re plump, juicy, and full of flavor! They’ve been my go-to at Dim Sum for my entire life (alongside golden brown Fried Shrimp Balls , a heaping plate of Gai Lan with Oyster Sauce, crispy, delicious Soy Sauce Pan Fried Noodles and some kind of Fried Rice) so I had to perfect the recipe so you can make them at home!

Here is what you’ll need for the recipe:

• shrimp – The shrimp will be minced, so you can use any size you prefer. Just make sure it is raw, peeled, and deveined.
• baking soda
• kosher salt
• ground pork – I like to use 80% lean / 20% fat; I think this is the perfect ratio and tastes just like the restaurants!
  • You can substitute with ground chicken!
• sugar
• white pepper – this is one of my favorite spices and a Chinese pantry staple! White Pepper has an earthier flavor, with more heat than black pepper. I highly recommend purchasing some if you cook a lot of Asian dishes at home.
  • If you don’t have this, you can substitute with ground black pepper.
• chicken bouillon powder
• MSG – by now, you know I love to use MSG in moderation. You can also leave this out if you prefer.
  • If your chicken bouillon powder has MSG in it, omit this!
• light soy sauce – use light soy sauce (not low sodium) or all purpose soy sauce; do not use dark soy sauce, as the flavor is too intense for this recipe!
• cornstarch
• shiitake mushroom – I use dehydrated shiitake mushrooms, which I rehydrate at home. I purchase these from my local Asian grocery, such as 99 Ranch.
• yellow Hong Kong style wonton wrappers – I purchase these from my local Asian grocery, such as 99 Ranch.
• carrot – this is an optional garnish! At restaurants, you will oftentimes see Siu Mai (Shu Mai) served with orange fish roe on top. Fish roe is pretty expensive to use at home, especially for a garnish – so I suggest using minced carrot to get the same colorful effect! You can leave this off if you prefer.

Recipe Instructions: Siu Mai

1. Prepare and Mince the Shrimp

Season shrimp with baking soda and salt and let marinate for 10 minutes. The baking soda with alter the pH level of the shrimp and give them a snappier, more crisp texture. Don’t worry – the shrimp won’t taste like baking soda! But if you’re concerned rinse them and pat dry after marinating. Mince the shrimp into fine pieces.

2. Mix the Siu Mai Filling

In a bowl, mix ground pork with the minced shrimp and add the kosher salt, sugar, white pepper, MSG optional, chicken bouillon powder, light soy sauce, and shiitake mushrooms and cornstarch. Stir in one direction until combined and streaks appear on the bowl. Slam the mixture down 5-10 times to create a bouncy texture.

4. Steam the Siu Mai Dumplings

Steam for 10 minutes in a bamboo steamer and top and enjoy! I love serving this with sriracha and spicy chinese mustard, or with my homemade chili oil!

Frequently Asked Questions!

Where did Siu Mai (Shu Mai) come from?

Siu Mai is believed to have originated in China during the Song Dynasty (960-1279 AD) and has evolved over the centuries. It was initially considered a snack for the wealthy and was served in the imperial courts of various Chinese dynasties. The name “Siu Mai” (燒賣) is Cantonese, but variations of this dumpling are found throughout China under different names. In Mandarin, it’s called “Shao Mai” (烧卖). Each region in China has its own take on Siu Mai, with variations in fillings and wrappers.

Can I substitute the pork?

Traditionally, Siu Mai is made with a combination of pork and shrimp. If you do not eat pork, you can substitute the ground pork for ground chicken.

What is the orange stuff on top?

The minced carrot is an optional garnish! At restaurants, you will oftentimes see Siu Mai (Shu Mai) served with orange fish roe on top. Fish roe is pretty expensive to use at home, especially for a garnish – so I suggest using minced carrot to get the same colorful effect! You can leave this off if you prefer.

What else should I serve with Siu Mai (Shu Mai)?

Dim Sum is traditionally many small dishes eaten together, similar to Spanish Tapas. I would serve Siu Mai (Shu Mai) with perfectly fried Fried Shrimp Balls , Gai Lan with Oyster Sauce (my go-to vegetable dish at Dim Sum) and some kind of Fried Rice!

If you are in the mood for more dumplings, I would make my Pork and Chive Dumplings! Can’t eat pork? Try my Shrimp and Chive Dumplings instead! Don’t forget my Dumpling Dipping Sauce AKA the best dipping sauce ever – and impress your guests (or yourself) by adding the Crispiest Dumpling Skirt!

Storage Tips

Refridgerate unsteamed Siu Mai (Shu Mai) in a plastic ziplock bag in the fridge for up to 3 days. To freeze, lay the Siu Mai (Shu Mai) flat in a ziplock freezer bag and steam from frozen, about 15 minutes or until the internal temperature reads 165°.