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Siu Mai (Chinese Dumpling) Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/siu-mai-chinese-dumpling-recipe/