Homemade siu mai is my new fave snack. This is incredibly easy to make, it’s ridiculous. I often make it over my 1-hour lunches, for me, it only takes 20-25 minutes to make from start to finish! Here’s a video of how easy-peasy it is.
Growing up in Sydney, I remember that this dish was called “dim sum” – and the experience of going out to eat dim sum, was called “yum cha”. My world was turned upside down landing in Toronto, where “yum cha” is called “dim sum”, and I finally learned the name of this dish. So here is a recipe for Siu Mai!
Here are tips to the best siu mai experience
- Buy your pork mince from a Chinese butcher. Trust me, they make it the fattiest – and a fatty pork mince is essential to a good, juicy sui mai (I’m serious!) – otherwise, skip this recipe.
- Within the Pork mince, use at least 50% extra fatty pork, the more the juicier!
- The wrappers must be egg-based, specific for wontons. There are so many varieties of wrappers, don’t mistaken it with spring roll or flour-based ones!
- Bamboo adds extra crunch, I highly recommend adding it if you can find it!
- Tobiko (aka fish eggs) is a must for that pop of color, and it adds a light briny salt flavour. I always keep a packet in my freezer, and scoop as I need it. No need to microwave – just place it directly onto the siu mai, and steam!
- Store these in the freezer by arranging onto a plate (not touching), and freeze for 30 minutes. Then gently place it into a bag. Steam time is 10 minutes from frozen (don’t forget the eggs!).
- Best served with the holy grail, one and only – “dim sum” hot sauce, the ones that you always find at restaurants in Toronto: Koon Yick Wah Kee
- For equipment, if you don’t have a steamer, you can makeshift one with dishware at home (a small saucer, and a plate on top, make sure it’s heat resistant). The steamer I’m using is from Our Place, which is specifically sized for their pots & pans, and 2x the capacity of a standard dimsum steamer (win!!!!).
Pork & Shrimp Siu Mai (Steamed Chinese Dumplings)
- Steamer (see Note 4)
Siu Mai Filling
- 200 g shrimp minced
- 200 g pork mince 50/50 of extra fatty & medium (see Note 1)
- 1/2 cup bamboo shoots diced (optional)
- 1 tsp corn starch
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp vegetable oil
Siu Mai Wrap
- 1 package egg wonton wrappers (see Note 2)
- 1 tbsp fish eggs optional (see Note 3)
- Mix all siu mai filling ingredients well: shrimp, pork mince, corn starch, white pepper, sugar, soy sauce, sesame oil and vegetable oil.200 g shrimp, 200 g pork mince, 1 tsp corn starch, 1 tsp white pepper, 1 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp vegetable oil
- Form a “o” shape with your thumb and middle finger. Lay one wrapper flat ontop of the “o”. With your free hand, scoop 2 tablespoons of filling into a wrapper with a spoon into the “o”, and pat down with the back of the spoon until flat. Place siu mai onto a plate, and set aside.1 package egg wonton wrappers
- To your finished siu mai, scoop a small amount of fish eggs, if using.1 tbsp fish eggs
- Arrange siu mai onto your steamer (see Note 4) and steam for 8 minutes. Enjoy!