Siu Mai is a classic dim sum favourite, and for good reason! These open-topped dumplings are made with thin egg wonton wrappers, packed with a juicy pork and prawn filling, then traditionally topped with fish roe. They're plump, juicy and thankfully, they're not actually that difficult to recreate at home. Once you get the hang of shaping them, you'll be making your own little dim sum spread in no time!
3 servings
Some secret knowledge
Uncooked siu mai: Arrange in a single layer on a parchment-lined tray and freeze until solid. Once frozen, transfer to an airtight container or freezer bag and freeze for up to 3 months.
Steam directly from frozen, adding a few extra minutes to the cooking time.
Cooked siu mai: Store in an airtight container in the fridge for up to 2 days. Reheat by steaming until piping hot or microwaving,
Uncooked siu mai: Arrange in a single layer on a parchment-lined tray and freeze until solid. Once frozen, transfer to an airtight container or freezer bag and freeze for up to 3 months.
Steam directly from frozen, adding a few extra minutes to the cooking time.
Cooked siu mai: Store in an airtight container in the fridge for up to 2 days. Reheat by steaming until piping hot or microwaving,
Add the dried shiitake mushrooms to a bowl, cover with hot water and leave to rehydrate for around 15 minutes.
Once softened, squeeze out any excess water, remove the tough stems and finely mince the mushrooms. Keep 2 tbsp of the soaking water for the filling.
For the prawns, peel and devein them, then use the back of your knife or a cleaver to firmly smash each prawn before chopping them until minced. This gives you a slightly bouncy texture rather than a completely smooth prawn paste.
Add the light soy sauce, oyster sauce, Shaoxing wine, mushroom water, salt, sugar, sesame oil, chicken powder, white pepper and cornflour to a bowl. Mix well.
Pour the mixture into the pork mince and vigorously mix for around 1 minute, until the pork becomes sticky and paste-like.
Add the minced prawns and shiitake mushrooms and mix until everything is evenly combined.
Now for the fun bit: grab a handful of the filling and slam it back into the bowl a few times. Repeat this several times to help develop that sticky, bouncy texture.
Cover and refrigerate for 30 minutes, or use immediately if you're too hungry to wait.
If you prefer a round siu mai wrapper, stack a few egg wonton wrappers together and use a round cookie cutter to cut them into circles.
You can absolutely skip this step and use the square wrappers as they are, I just prefer the look of the round ones.
Place a wrapper flat in the palm of your hand and add a heaped teaspoon of filling to the centre.
Spread the filling outwards so it almost reaches the edges of the wrapper.
Make a small “O” shape with your thumb, index and middle fingers, then place the wrapper and filling over the opening you've created.
Use the back of a teaspoon to gently push the filling down into the hole, while resting the base of the wrapper against your ring finger.
Continue adding filling and pressing it down until it reaches the top edge of the wrapper.
Once filled, smooth out the top with the back of your spoon while rotating the siu mai in your hand. At the same time, gently squeeze around the sides with your thumb and index finger to help keep that classic round shape.
Repeat until you've used all the filling.
Top 5 siu mai with a whole prawn, gently pressing it into the filling.
Finish all the siu mai with around ¼ tsp of finely minced carrot each.
Line a steamer basket with parchment paper and arrange the siu mai inside, leaving a little space between each one.
Place the basket over a wok or pan filled with boiling water, cover and steam for 8 minutes, or until the filling is cooked through.
Serve immediately while they're hot and juicy.
My go-to dipping sauce is a simple mix of chilli oil, light soy sauce and Chinese black vinegar.
Be the first to join the conversation.
Drop your thoughts, tips or questionable recipe modifications below.