🇨🇳 Chinese Cuisine

烧麦 (Shao Mai)

Siu Mai

Prep Time 60 minutes

Servings 4

Difficulty Medium

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.

Ingredients

300g ground pork
200g shrimp peeled and diced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons cornstarch
Round siu mai wrappers
Crab roe or carrot for garnish

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.

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.