Siu Mai (Cantonese Pork and Shrimp Dumplings)
Local name: 烧卖
In short: Open-topped steamed dumplings filled with juicy ground pork, chopped shrimp and shiitake mushrooms, a staple of Cantonese dim sum. It takes about 1 h in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 20 min
- Resting
- 20 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 375 kcal
Siu mai are the open-faced dumplings that sit beside har gow on nearly every dim sum cart. The Cantonese version is a bouncy mix of fatty pork, chopped shrimp and shiitake mushrooms in a thin yellow wrapper that is gathered up the sides and left open at the top. A dot of diced carrot adds color. Stirring the filling firmly in one direction is what gives it that springy bite once steamed.
Instructions
- Put the pork, shrimp and mushrooms in a bowl with the cornstarch, soy sauce, wine, sugar, sesame oil, salt, pepper and ginger.
- Add the cold water a little at a time and stir the mixture firmly in one direction for 2 minutes, until it turns sticky and holds together. Cover and chill for 20 minutes.
- Hold a wrapper in your left hand and curl your thumb and forefinger into a ring around its center. Set a heaped tablespoon of filling in the middle.
- Squeeze the ring gently so the wrapper pleats up around the filling into a little cup with a flat base. Smooth the top with a wet spoon and press a few bits of carrot onto it.
- Line a steamer with perforated parchment. Arrange the dumplings 2 cm (3/4 in) apart and cover.
- Steam over boiling water for 8 to 10 minutes until the filling is firm and cooked through (71°C/160°F). Serve hot with chili oil or a little light soy sauce.
Tips
- Do not use lean pork. About a quarter fat keeps the filling juicy and tender after steaming.
- Freeze uncooked siu mai on a tray, then bag them. Steam straight from the freezer for 12 to 14 minutes.
Questions and answers
What is the difference between siu mai and har gow?
Siu mai have an open top and a pork-based filling with shrimp in a yellow wheat wrapper. Har gow are fully closed, shrimp-only dumplings with a translucent starch wrapper.
Can I make siu mai without shrimp?
Yes. Use 450 g (1 lb) of ground pork and add a tablespoon of finely chopped water chestnuts for crunch. The texture will be a little denser.
What dipping sauce goes with siu mai?
Chili oil, a splash of light soy sauce, or a little Worcestershire-style sauce, which is a common Hong Kong choice. Plain is also good.
How long does it take to make Siu Mai (Cantonese Pork and Shrimp Dumplings)?
About 1 h in total: 40 min of preparation and 20 min of cooking.
How many calories are in Siu Mai (Cantonese Pork and Shrimp Dumplings)?
About 375 kcal per serving, with 25 g of protein, 30 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
