Siu Mai (or Shu Mai) - Just Like Dim Sum!

Siu Mai dumplings steamed in a steamer basket.

5 from 29 votes

Siu Mai (or Shu Mai) - Just Like Dim Sum!

Siu Mai is a classic Dim Sum dumpling that is widely popular in Chinese cuisine! I have so many memories of ordering this off of the dim sum push carts when my family would go to dim sum. After many iterations, I've finally landed on a version that can stand up to any dim sum restaurant!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Chinese

Servings: Siu Mai Dumplings

Author: Chris Joe

Equipment

Ingredients

Shrimp Marinade

1 pound shrimp peeled and deveined
1 teaspoon kosher salt
½ teaspoon baking soda

Pork and Seasonings

1 pound ground pork 80% lean / 20% fat
1 tablespoon sugar 13g
1 teaspoon kosher salt
½ tablespoon white pepper 5g
1 teaspoon chicken bouillon powder
¼ teaspoon MSG (optional) omit if chicken bouillon includes msg
2 tablespoons light soy sauce 30ml
2 tablespoons cornstarch 16g
½ cup shiitake mushroom minced
1 package yellow hong kong style wonton wrappers
Minced carrot optional garnish

Instructions

Season shrimp with baking soda and salt and let marinate for 10 minutes. Mince the shrimp into fine pieces.
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.
Use a flat wooden spoon or spatula and take about 2 tablespoons of filling and place in the center of the wonton wrapper. Using your thumb and index finger, hold it in place while pressing down the filling into the base of the wrapper using the wooden spoon while squeezing with your hand to form the siu mai. Top the siu mai with a few pieces of minced carrot.
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!

Video

Notes

Mix Ingredients Thoroughly and Da Xian: Combine the ground pork, shrimp, seasonings, and aromatics well, using your hands. Stir the mixture until you see streaks on the bowl. Pick up the filling and slam it down against the bowl a few times to create extra springiness.

Keep the Wrappers Moist: Cover the wrappers with a damp cloth while working to prevent them from drying out, as they can become brittle and hard to work with when dry.

Use a Steamer: Steam Siu Mai in a bamboo or metal steamer lined with parchment paper or cabbage leaves to prevent sticking. Ensure there's some space between each Siu Mai in the steamer to prevent them from sticking together as they expand during cooking.

Wrapping (making) the Siu Mai (Shu Mai) seems a lot harder than it looks! It only takes a little bit of practice before you will get the hang of it. The best part is, even if they look a little wonky, they are going to TASTE great!

Form your first finger and thumb into a O shape - this is the "hole" that you will stuff the filling into.
Place the wonton wrapper on top of the O.
Stuff the filling into the wonton wrapper - as you push down, the wrapper and the filling will get pushed into the O (similar to a muffin tin, when you place the cupcake wrapper and filling into each hole).
Level the filling so it is flat on the top.
Undo the O shape of your fingers and gently fold down the excess wrapper around the Siu Mai (Shu Mai). The end product should look like a short, fat cylinder shape.

Storage Tips

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

Nutrition