Siu Mai or Siomai Dim Sum Dumplings
These Siu Mai (or Siomai) Dim Sum Dumplings are the ultimate bite-sized delicacy, combining the bold flavors of ground pork, succulent shrimp, and earthy shiitake mushrooms in a tender wonton wrapper. Infused with soy sauce, oyster sauce, sesame oil, and a touch of white pepper for a savory punch, this classic dim sum recipe offers a harmony of textures with the crunch of water chestnuts and the aromatic freshness of scallions. Shaped effortlessly and garnished with a pop of vibrant carrot, these dumplings steam to perfection in just 15 minutes, delivering a restaurant-quality dish that's both elegant and satisfying. Perfect for sharing, these Siu Mai are best served fresh with soy sauce or chili oil for dipping, making them an irresistible centerpiece for your next spread of homemade Asian cuisine.
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Recipe Information
Ingredients
- 300 grams ground pork
- 200 grams shrimp (peeled, deveined, and finely chopped)
- 4 pieces shiitake mushrooms (soaked, finely diced)
- 2 stalks scallions (finely sliced)
- 6 pieces water chestnuts (finely diced)
- 1.5 tablespoons soy sauce
- 1.5 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 0.5 teaspoons white pepper
- 1 teaspoon sugar
- 20 pieces wonton wrappers
- 1 small carrot (for garnish, finely diced or shredded)
Instructions
In a large mixing bowl, combine ground pork, finely chopped shrimp, shiitake mushrooms, scallions, and water chestnuts.
Season the filling with soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and sugar. Mix well until the ingredients are fully combined and the mixture has a sticky texture.
Prepare the workspace by laying out wonton wrappers on a clean, dry surface. Place a heaping teaspoon of the filling in the center of each wrapper.
To shape the siu mai, lightly gather the edges of the wonton wrapper around the filling, leaving the top exposed. Gently tap the bottom on a flat surface to form a stable base.
Optional: Garnish the tops of the siu mai with a small piece of finely diced carrot for added color and presentation.
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the siu mai inside the steamer, ensuring they are not touching to allow proper cooking.
Steam the siu mai in a preheated steamer over high heat for 12-15 minutes, or until the filling is fully cooked and the dumplings are firm to the touch.
Carefully remove the siu mai from the steamer and serve immediately with soy sauce, chili oil, or your preferred dipping sauce on the side.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
