Siu Mai with Pork and Shrimp (Chinese Steamed Dumplings)
12 servings
120 minutes
Siu mai is one of the most popular dishes in Chinese cuisine, especially in the Cantonese dim sum tradition. These small steamed dumplings combine the tenderness of shrimp and the rich flavor of pork, creating a harmony of textures and aromas. The history of siu mai spans hundreds of years, and they remain a constant favorite in tea houses and family gatherings. They are easily recognized by their open shape and carrot garnish. Sesame oil and Shaoxing wine give the filling a deep aroma, while white pepper and ginger add a light spiciness. Siu mai is served with soy dip that enhances their rich flavor. It is not just a dish but a true art in miniature that reveals the traditions of Chinese gastronomy.
1
In a medium bowl, soak the shrimp in cold water and add baking soda. Stir the baking soda. Place in the refrigerator for 30 minutes. Drain the water and rinse the shrimp under cold running water, then pat dry with paper towels.
- Peeled shrimp: 100 g
- Soda: 1 tablespoon
2
Place the shrimp in a blender and finely chop. Transfer the shrimp to a large bowl. Put the pork and pork fat in the blender and finely chop. Transfer the pork to the bowl with the shrimp.
- Peeled shrimp: 100 g
- Pork shoulder: 200 g
- Pork fat: 60 g
3
Add pepper, salt, starch, Shaoxing wine, sesame oil, olive oil, ginger, and sugar to the shrimp and pork and mix everything with a spatula until a homogeneous mixture forms. Place the filling in the refrigerator for at least 30 minutes or preferably overnight.
- Ground white pepper: 0.3 teaspoon
- Salt: 0.5 teaspoon
- Starch: 2 teaspoons
- Rice wine: 2 teaspoons
- Sesame oil: 1 teaspoon
- Olive oil: 1 teaspoon
- Grated ginger: 0.5 teaspoon
- Sugar: 0.5 teaspoon
4
To make dumplings, place 1 wheat wrapper on your palm. Put 1 tsp of filling in the center of the wrapper. Pull together the two opposite ends of the wrapper, pressing them against the filling. Do the same with the other two ends of the wrapper to form a nest containing the filling. Gently press the wrapper to the filling. Place a slice of carrot under the dumpling, and put the grated carrot on top of the dumpling. Transfer to a plate. Continue making dumplings until the filling is finished. Siu mai can now be cooked or frozen. If freezing siu mai, do not place a slice of carrot under the dumpling.
- Carrot: 1 piece
5
To prepare steamed dumplings, place parchment on the rack of your steamer. Pour enough water into your pot and bring it to a boil.
6
Spread the siu mai on parchment, leaving space between the dumplings. Cook non-frozen dumplings for about 7 minutes or until done.
7
Transfer to a plate and serve at the table. Usually, siu mai is served with a dip. If you want to make a dip for siu mai, simply mix soy sauce with sesame oil and add chopped green onions.
- Sesame oil: 1 teaspoon
- Carrot: 1 piece