10/09/2020
SIU MAI (Shumai тАУ Chinese steamed dumplings)
BY:Nagi
PUBLISHED:7 Feb '20UPDATED:18 Feb '20
55 Comments
RECIPE V VIDEO V DOZER V
Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. And now you can get your fix on demand with this easy to follow recipe! These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers.
If youтАЩve ever wondered how to make Chinese dumplings, today is the day youтАЩll discover that itтАЩs totally doable by any home cook! You donтАЩt even need a bamboo steamer!
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Siu Mai (Shumai тАУ Chinese Steamed Dumplings)
ItтАЩs so unsatisfying going to Yum Cha* with just two people. I mean, Yum Cha is all about ordering as many different types of dumplings you can, sprinkled with a few crunchy deep fried things (hello Spring Rolls!), some sort of fluffy steamed bun (Pork Buns all the way for me), and I suppose we should order something green (Chinese Broccoli with Oyster Sauce is our standard) and fried rice makes a mandatory appearance, always.
So when you go with only 2 people, you have to be very selective and careful about how you spend your dumpling credits.
But Siu Mai always makes the cut!
* Called Dim Sum over in the US я┐╝
DonтАЩt be daunted by the folding technique. Watch the video and look at the step photos. YouтАЩll get the hang of it in no time!
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What you need to make Siu Mai
HereтАЩs what you need to make Siu Mai. If youтАЩre in Australia я┐╝, you can get all of these ingredients at large Woolies, Coles and Harris Farms.
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Just a few notes on some of the ingredients:
Fish roe is for decorative purposes only. Found at some Asian stores, good seafood shops OR buy one sushi topped with flying fish roe and use that тАУ you only need a small amount, one sushi is enough! ThatтАЩs what I did. я┐╝ Substitute: finely diced steamed carrot!
Wonton wrappers aka Wonton Egg Pastry тАУ about 8.5cm / 3.5тА│ squares OR rounds if you can find them. Rounds are harder to find so I just use squares. No need to cut out rounds. Look for egg (yellow) pastry, there are also white wontons (used for Wonton Soup type wontons). Substitute Gyoza wrappers (ie white round pastry);
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Dried shiitake mushrooms have an earthier, more intense flavour than fresh. They need to be rehydrated in boiling water for 20 minutes or so, then wring them out and finely chop. Sold in Asian aisle of large grocery stores or Asian stores. Sub fresh finely chopped and saut├йed in a bit of oil, or leave out.
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How to make Siu Mai
DonтАЩt be daunted by the thought of stuffing / wrapping the Siu Mai. Firstly, if itтАЩs a bit wonky and lopsided, so what? It will still TASTE just as good.я┐╝
Secondly, you will get the hang of it after a couple, itтАЩs actually not that hard. The technique used is to use your forefinger and thumb to form a тАЬOтАЭ then use that as a тАЬholeтАЭ into which you stuff the filling.
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Excess flappy bits
The purpose of Step 5, so eloquently labelled as тАЬfold down excess flappy bitsтАЭ, is because weтАЩre using square pastry for a round dumpling. Just a dab of water, then fold the pastry down and it sticks perfectly.
So if you managed to track down round egg pastry, then Step 5 isnтАЩt applicable to you.
How to Steam Chinese Dumplings
HereтАЩs how to cook Siu Mai. IтАЩve used a bamboo steamer here which is the traditional way to cook them, as you see at Yum Cha / Dim Sum restaurants. The bamboo adds a subtle fragrance that is authentically Chinese.
But you can steam Siu Mai in any steamer тАУ you can even use a microwave steamer!
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This is a photo of the dumplings before and after. You can see the pastry becomes soft and slippery, and that it holds its shape nicely once cooked.
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DIY Perforated Paper for Steamer
YouтАЩll need perforated paper for your steamer. ThatтАЩs a fancy name for тАЬpaper with holes in itтАЭ. It stops the dumplings from sticking whilst allowing the steam to rise through.
DonтАЩt rush out to buy them, make your own. Simple, quick тАУ and a great hack!
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Sauce for Siu Mai
ThereтАЩs no official dipping sauce for Siu Mai. YouтАЩll find dumpling joints provide a selection of soy sauce, Chinese black vinegar or white vinegar and some kind of Chilli Paste, then you make your own.
I usually do:
3 parts soy sauce
1 part vinegar
As much chilli as I think I can brave.
I always go overboard with the chilli. I boast that I can handle it. Then two bites in, my mouth is on fire, IтАЩm sweating, silently cursing (and trying my very hardest not to let my friends see how much I am suffering), and discreetly guzzling ice water.
ItтАЩs all part of the dumpling ritual.
я┐╝
