Whenever I eat dim sum, siu mai (Cantonese Shumai Dim Sum) is something that I must order every time. Today let’s take a look at how we can easily make Siu Mai (Shumai) in your kitchen!
Siu Mai Recipe
Serve: 24 pieces
Prep time: 1 hour
Cook time: 10 minutes
8 ounces shrimp, shelled and deveined, minced
8 ounces ground pork
3 shiitake mushrooms, minced
4 tablespoons cilantro stems, thinly sliced
2 stalks scallions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 teaspoon cornstarch
1 tablespoon extra light olive oil
1 tablespoon sesame oil
24 round wonton wrappers
2 tablespoons fish roe, for garnish
- In a large bowl, mix in the shrimp, pork, shiitake mushrooms, cilantro stems, scallions, soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, sugar, cornstarch, extra light olive oil, sesame oil. Mix well.
- Brush a thin layer of cooking oil on the bamboo steamer to prevent sticking.
- Then put a wonton wrapper on top of your palm. Use a dining knife and scoop about 1 tablespoon of filling on the center of the wrapper. Push the filling down to tighten it up.
- Then place the wrapper between your index finger and your thumb. Gather all the corners and wrap firmly with your index finger and thumb. At the same time, push the filling down with the knife, and turn the siu mai around to tighten it up.
- Add a bit of fish roe on top of the siu mai for garnish.
- Place the siu mai on the bamboo steamer. Repeat with the rest of the filling and wonton wrappers.
- In a large steamer, over high heat, bring water to a boil. Then place the bamboo steamer inside. Steam for 10 minutes.