Siu Mai (Chinese Dumplings) Recipe

Introduction

Siu Mai is a classic Chinese dumpling known for its delicate wrapper and savory pork filling. These steamed dumplings are perfect as an appetizer or a satisfying snack, bringing authentic flavors right to your kitchen.

Ingredients

• 150g plain flour
• 1 egg
• 1 pinch of salt
• 20ml water
• 100g pork mince
• 2 spring onions, finely chopped
• 5 mushrooms, finely chopped
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine (Chinese cooking wine)
• 1 tsp fish sauce
• 1 tsp oyster sauce
• 1/2 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp soy sauce (for dipping sauce)
• 1 tbsp rice wine vinegar (for dipping sauce)
• A few thin strips of ginger (for dipping sauce)
• 1 tsp sugar (for dipping sauce)

Instructions

1. Step 1: In a bowl, combine the plain flour, egg, salt, and 20ml water. Mix using chopsticks until the dough begins to come together. If too dry, add a little more water. Knead on a floured surface for about 5 minutes. Cover and set aside to rest.
2. Step 2: In another bowl, mix the pork mince, finely chopped spring onions, mushrooms, sugar, 1 tbsp soy sauce, Shaoxing wine, fish sauce, oyster sauce, sesame oil, and cornstarch until silky and well combined.
3. Step 3: Roll out the dough on a floured surface until about 2–3mm thick. Cut into approximately 7cm squares (around 8 pieces).
4. Step 4: Place a heaped teaspoon of filling in the center of each dough square. Carefully cup and pinch the edges around the filling to create a basket shape, leaving the top exposed. Use a little water to seal any excess dough as needed.
5. Step 5: Cut a circular piece of baking paper with holes or lightly oil the base of a steamer to prevent sticking. Arrange the siu mai in the steamer without touching each other.
6. Step 6: Steam the dumplings over boiling water for 10 minutes until cooked through.
7. Step 7: Meanwhile, mix the dipping sauce ingredients—1 tbsp soy sauce, 1 tbsp rice wine vinegar, thin strips of ginger, and 1 tsp sugar—in a small bowl.
8. Step 8: Remove the dumplings from the steamer and serve hot with the dipping sauce on the side.

Tips & Variations

• For a vegetarian option, substitute pork with finely chopped tofu or a mix of finely chopped vegetables.
• If you prefer a more delicate wrapper, you can buy ready-made wonton wrappers and use them instead of making dough.
• Add a small piece of shrimp on top of each siu mai for an authentic touch and extra flavor.
• Make sure to seal the dumplings well so the filling doesn’t leak during steaming.

Storage

Store any leftover cooked siu mai in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 5–7 minutes or microwaving with a damp paper towel to keep them moist. You can also freeze uncooked siu mai on a tray, then transfer to a freezer bag for up to 1 month—steam from frozen before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of pork?

Yes, ground chicken or beef can be used as alternatives, but make sure to adjust seasonings to complement the meat choice.

How do I prevent the dumplings from sticking to the steamer?

Use parchment paper with holes cut out or lightly brush the steamer basket with oil before placing the dumplings to avoid sticking.