Popular Dim Sum item. Dumplings filled with a pork-shrimp and mushroom mixture

What is Siu Mai - 烧卖

Today we will learn how to make a Chinese dim sum dish! Let’s learn how to make Siu Mai 烧卖! Also known as Shaomai or Shumai. What is Siu Mai - 烧卖? Siu Mai is a popular dim sum item and one of my favorites! Siu Mai are pork dumplings filled with a pork-shrimp and mushroom mixture and shaped in a round shape.

How To Make Siu Mai 烧卖

There are different varieties of Siu Mai.Today we will learn how to make Cantonese Siu Mai. As always I will show you how to make Siu Mai from scratch. Feel free to personalize you Shaomai recipe to turn it into the best chinese Dim Sum Siu Mai recipe!

Scroll down to check out the ingredients needed for the Siu Mai - 烧卖 with step by step instructions!
(づ｡◕‿‿◕｡)づ

Click HERE to watch the step by step instructions on YouTube

Siu Mai | 烧卖

Siu Mai Ingredients

Marinade:
✿ 1 Tablespoon Soy Sauce
✿ 1 Tablespoon Cornstarch
✿ 1 Teaspoon Chicken Powder
✿ ½ Teaspoon Sugar
✿ 1 Egg White
✿ Salt & Pepper
✿ 1 Teaspoon Sesame Oil

✿ 200 Grams Pork Shoulder
✿ 100 Grams Shrimp
✿ 4 Shiitake Mushroom
✿ Spring Onion
✿ Dumpling Wrappers

Siu Mai INSTRUCTIONS | Click here for the recipe video

Siu Mai Filling

Let’s prepare all the ingredients for the filling. Soak shiitake mushrooms and set aside. Cut pork in small pieces/desired sizes. Cut shiitake mushrooms and spring onion in small pieces.

In a bowl add the pork and the marinade seasoning except the sesame oil. Massage seasoning in the meat until it becomes sticky. Add the shrimp, mushroom and spring onion. Mix until combined. Lastly add the sesame oil.

How to wrap siu mai?

Take a dumpling wrapper. Add about 1 tablespoon filling in the middle. Press the filling in while you wrap the skin around. Keep turning the dumpling and pressing the filling down until a round dumpling forms. Add more filling if needed.

Place Siu Mai in a steaming basket. Bring a pot of water to a boil. Steam Siu Mai for 10 minute on high heat.

Eat as a snack or serve with your dinner! ✿◕ ‿ ◕✿

TIPS & NOTES
✿ I like to cut my pork and shrimp for different textures. You could also mince the pork and shrimp if preferred.
✿ Pork - shrimp ratio depends on personal preferences.
✿ Instead of using egg white for the marinade you can replace it with a few tablespoons of water.
✿ Adjust marinate to desired taste.
✿ To store them you can freeze the siu mai after wrapping. When ready to consume steam them without defrosting.

Did you make this recipe?

If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿

Click here for the printable recipe! (Coming Soon)

More Asian Recipes!

Popular Topics

Find me here!

AFFILIATEs For This Recipes

** DISCLAIMER: PY’s Kitchen’s website uses affiliate links. Amazon Affiliate links do not cost extra but do help support the website by providing a small commission on qualifying purchases that allows me to keep producing more content! (◠‿◠✿) PY’s Kitchen does not provide the products and does not guarantee the quality of the products. These links are provided to assist in obtaining similar items used by PY’s Kitchen during the filming process. Buyers purchase at their own discretion. Thank you for your support!
(づ｡◕‿‿◕｡)づ