Open-topped Cantonese dumplings filled with a mixture of pork and shrimp, wrapped in thin yellow wheat wrappers and steamed until juicy. A staple of dim sum restaurants everywhere.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ gluten
⚠ shellfish
⚠ soy
⚠ sesame
Equipment Needed
steamer
Instructions
-
1
Mix pork and shrimp with soy sauce, sesame oil, oyster sauce, sugar, and cornstarch until sticky.
-
2
Place a spoonful of filling in the center of each wrapper.
-
3
Gather the wrapper edges up around the filling, leaving the top open.
-
4
Garnish each with a dot of crab roe or diced carrot.
-
5
Steam over high heat for eight minutes until cooked through.
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Did You Know?
Siu mai originated in Inner Mongolia as a tea snack but was transformed into its current shrimp-pork form in Guangdong dim sum parlors.
Chef's Notes
Equipment Tips
- steamer
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