Siu Mai (Chinese Dumpling) Recipe

Introduction

Siu Mai is a classic Chinese dumpling known for its delicate wrapper and flavorful pork filling. These bite-sized treats are perfect for dim sum or a tasty appetizer that showcases a blend of savory ingredients wrapped in a soft dough. Making Siu Mai at home is easier than you might think and incredibly rewarding.

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
• A few thin strips of ginger
• 1 tsp sugar (for dipping sauce)

Instructions

1. Step 1: Prepare the dough by combining plain flour, egg, salt, and water in a bowl. Mix with chopsticks, adding a bit more water if needed. Knead on a floured surface for 5 minutes until smooth. Cover and set aside.
2. Step 2: Make the filling by mixing pork mince, finely chopped spring onions, mushrooms, sugar, soy sauce, Shaoxing wine, fish sauce, oyster sauce, sesame oil, and cornstarch until smooth and well combined.
3. Step 3: Roll out the dough on a floured surface to about 2–3mm thickness. Cut into roughly 7cm square wrappers, around eight pieces.
4. Step 4: Place a heaped teaspoon of filling in the center of each wrapper. Cup the wrapper around the filling to form a basket shape, leaving the top open. Use a little water to seal any excess dough. Repeat until all filling and dough are used.
5. Step 5: Prepare the steamer by placing a perforated piece of baking paper or lightly oiling the base to prevent sticking. Arrange the Siu Mai with space between each.
6. Step 6: Steam the dumplings for 10 minutes until the filling is cooked through and the wrappers are tender.
7. Step 7: While steaming, combine soy sauce, rice wine vinegar, ginger strips, and sugar in a small bowl to make the dipping sauce.
8. Step 8: Remove Siu Mai from the steamer and serve hot with the dipping sauce on the side.

Tips & Variations

• Use finely chopped water chestnuts or bamboo shoots in the filling for added crunch.
• If you prefer, substitute pork mince with a mix of pork and shrimp for a sweeter filling.
• For easier handling, keep the dough covered with a damp cloth while working to prevent it from drying out.
• Adjust the seasoning of the filling to taste before wrapping by frying a small spoonful in a pan.

Storage

Store uncooked Siu Mai in an airtight container, separated with baking paper, in the refrigerator for up to 24 hours. For longer storage, freeze on a tray then transfer to a freezer bag; cook from frozen, adding a few extra minutes to steaming time. Cooked Siu Mai can be refrigerated for up to 2 days and reheated gently in a steamer or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dumpling wrappers instead of making dough?

Yes, store-bought wrappers work well and save time. Look for round or square wrappers in Asian grocery stores, and follow the same wrapping method.

How do I know when Siu Mai is fully cooked?

The filling should be firm, and the pork should no longer be pink inside. Steaming for about 10 minutes usually ensures the dumplings are fully cooked through.

Siu Mai (Chinese Dumpling) Recipe

Print Recipe

★★★★★

4.4 from 205 reviews

A traditional Chinese Siu Mai dumpling recipe featuring a tender pork and mushroom filling wrapped in a soft homemade dough, steamed to perfection and served with a flavorful dipping sauce.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: Approximately 8 Siu Mai dumplings 1x
• Category: Dim Sum
• Method: Steaming
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough

• 150g plain flour
• 1 egg
• 1 pinch of salt
• 20ml water

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

1. Prepare the Dough: In a bowl, combine plain flour, egg, salt, and water. Use chopsticks to mix until a dough forms. If the dough is too dry, gradually add more water. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover and set aside to rest.
2. Make the Filling: In another bowl, combine pork mince, finely chopped spring onions and mushrooms, sugar, soy sauce, Shaoxing wine, fish sauce, oyster sauce, sesame oil, and cornstarch. Mix thoroughly until the texture is silky and smooth.
3. Roll and Cut Dough: Roll the rested dough out on a floured surface until it is about 2-3mm thick. Cut into approximately 8 equal squares, each about 7cm wide.
4. Wrap the Dumplings: Place a heaped teaspoon of filling into the center of each dough square. Cup the dough up around the filling, pinching and pleating the wrapper like a basket, leaving the top of the filling uncovered. Use a dab of water on the dough edge to seal any excess dough if necessary. Repeat with remaining dough and filling.
5. Prepare the Steamer: Cut a circular piece of baking paper with holes large enough to allow steam to pass through and place it in the steamer basket. Alternatively, brush the steamer basket with oil to prevent sticking.
6. Steam the Siu Mai: Arrange the dumplings in the steamer basket with some space between them. Steam over boiling water for 10 minutes until cooked through and filling is juicy and tender.
7. Make the Dipping Sauce: In a small bowl, combine soy sauce, rice wine vinegar, thin strips of ginger, and sugar. Stir until sugar dissolves.
8. Serve: Remove the steamed Siu Mai from the steamer and serve immediately with the dipping sauce.

Notes

• Ensure the dough is rested before rolling for better elasticity and easier shaping.
• Do not overfill the dumplings to prevent tearing during steaming.
• Using baking paper with holes prevents sticking and allows steam circulation.
• Leftover Siu Mai can be refrigerated for up to two days; reheat by steaming again for 5-7 minutes.
• Customize the filling by adding shrimp or water chestnuts for extra texture and flavor.

Keywords: Siu Mai, Chinese dumpling, Dim Sum, pork dumpling, steamed dumpling, homemade dumplings, traditional Chinese recipe