Siu Mai (Hong Kong Pork and Shrimp Dumplings)
Local name: 燒賣
In short: Open-topped dumplings of juicy ground pork, shrimp and shiitake in thin yellow wrappers, steamed until bouncy and finished with a dot of carrot. It takes about 55 min in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 10 min
- Resting
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Siu mai are the open-topped dumplings that sit next to har gow in every dim sum basket. A bouncy filling of ground pork, chopped shrimp and shiitake mushroom is gathered into a thin yellow wonton wrapper, leaving the top open, and steamed until juicy. A dot of diced carrot on top is traditional. The filling needs a good stir in one direction to turn springy.
Instructions
- Mix the pork, shrimp, mushrooms, cornstarch, soy sauce, wine, sugar, sesame oil, pepper and salt. Stir in one direction for 2 minutes until the mixture becomes sticky and holds together.
- Stir in the ice water, then cover and chill for 30 minutes.
- Hold a wrapper in your palm. Place about 1 1/2 tbsp of filling in the center.
- Gather the wrapper up around the filling into a flat-bottomed cup, pleating as you go and leaving the top open. Squeeze gently around the waist and tap the base to flatten it. Smooth the top with a wet spoon.
- Press a little diced carrot on top of each dumpling.
- Line a steamer with perforated parchment and arrange the dumplings, spaced apart. Steam over high heat for 8 to 10 minutes, until the filling is firm and reaches 71°C (160°F). Serve hot with chili oil.
Tips
- Do not use lean pork, which makes a dry filling. If your pork is very lean, add 1 tbsp of oil or minced pork fat.
- Siu mai freeze well. Freeze the uncooked dumplings on a tray, bag them, and steam straight from frozen for 12 to 14 minutes.
Questions and answers
What can I use instead of Shaoxing wine?
Dry sherry is the closest substitute. Rice wine or a splash of chicken stock also works. The wine adds a gentle aroma but is not essential.
Can I make siu mai ahead?
Assemble the dumplings up to 8 hours ahead and keep them covered in the fridge. Steam just before serving.
What is the difference between siu mai and har gow?
Siu mai have an open top and a pork and shrimp filling in a wonton-style wrapper. Har gow are fully enclosed shrimp dumplings in a translucent starch wrapper.
How long does it take to make Siu Mai (Hong Kong Pork and Shrimp Dumplings)?
About 55 min in total: 45 min of preparation and 10 min of cooking.
How many calories are in Siu Mai (Hong Kong Pork and Shrimp Dumplings)?
About 360 kcal per serving, with 27 g of protein, 31 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 31 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
