Siu Mai (Chinese Dumpling) Recipe
This Siu Mai recipe features traditional Chinese dumplings made with a delicate handmade dough and a savory pork, mushroom, and spring onion filling. Steamed until tender and juicy, these flavorful dumplings are served with a tangy soy and rice vinegar dipping sauce, perfect for a comforting dim sum experience at home.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 dumplings 1x
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
Ingredients
Scale
Dough
- 150g plain flour
- 1 egg
- 1 pinch of salt
- 20ml water (more if needed)
Filling
- 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
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- A few thin strips of ginger
- 1 tsp sugar
Instructions
- Prepare the dough: In a bowl, combine the plain flour, egg, salt, and water. Use chopsticks to mix the ingredients until they come together. Add more water if the dough feels too dry. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and set aside to rest.
- Make the filling: In another bowl, combine the pork mince, finely chopped spring onions, finely chopped mushrooms, sugar, soy sauce, Shaoxing wine, fish sauce, oyster sauce, sesame oil, and cornstarch. Mix thoroughly until a silky, smooth paste forms.
- Roll out and cut the dough: On a floured surface, roll the dough out until it is about 2-3mm thick. Cut into roughly 7cm wide squares (approximately 8 squares).
- Wrap the dumplings: Place a heaped teaspoon of filling into the center of each dough square. Gently cup the dumpling and gather the dough around the filling to form a basket shape, leaving the top of the filling exposed. For excess dough, you can dab water on the edge to fold over and seal the wrapper. Repeat until all filling and dough are used.
- Prepare the steamer: Cut out a circular piece of baking paper with holes and place it in your steamer basket, or alternatively brush the steamer with oil to prevent sticking.
- Steam the Siu Mai: Arrange the dumplings in the steamer basket, ensuring they don’t touch. Steam them over boiling water for about 10 minutes until cooked through and tender.
- Prepare the dipping sauce: In a small bowl, mix the soy sauce, rice wine vinegar, thin strips of ginger, and sugar until the sugar dissolves.
- Serve: Carefully remove the Siu Mai from the steamer and serve hot with the prepared dipping sauce.
Notes
- Adjust the water in the dough based on humidity and flour type for the perfect texture.
- For easier handling, keep the dough covered while you work to prevent drying out.
- You can substitute pork mince with ground chicken or shrimp for variations.
- Steaming time might slightly vary depending on the size of your dumplings and steamer.
- If unfamiliar with wrapping, watch a tutorial to perfect the basket shape.
Keywords: Siu Mai, Chinese Dumplings, Dim Sum, Pork Dumplings, Steamed Dumplings, Homemade Dumplings
Find it online: https://topreci.com/siu-mai-chinese-dumpling-recipe/
