Siu Mai

Wednesday, March 24, 2010

Now this is my all time favorite dumpling. The combination of the melts in your mouth pork and shrimp with all the spices are so hard to resist. And this is always on my menu when I do make dim sum at home. It also help that the process of making it is so much fun and easy….even my son can do it! And that precisely what I put him up too! When I do make this cute little dumpling he gets to wrap it together. He is getting really good at it too! So I will teaches my two years old to do it too..that way I can just wait to eat at the table! Lol So not happening anytime soon though!

This is also a very popular item at the Dim Sum house. You can never miss this item in the cart that being push around the room. Beside from the taste, it probably the safest if you not sure what to order and item that doesn’t take a lot of guessing what in it for those not familiar with Chinese food. Also helps, that the taste never failed to amaze first time Dim Sum eater.


1 Package of Dumpling wrapper (circle one best)
1 Lb of center cut pork
12 Shrimps devein and peel
1 Tbsp of corn starch
1 Egg white
1 Tbsp of Chinese rice wine
5 Shiitake dried mushroom
1 Steam of scallion
1/8 Cup of water chestnut (optional for crunchiness)
1 Tbsp of carrot cut into square for decoration, cut into thin tiny squares
1 Tbsp of sesame oil
½ Tbsp of minced ginger
2 Tbsp of soy sauce or to taste
1 Tsp of dark soy sauce
1 Tbsp of oyster sauce
½ Tsp of salt
½ Tsp of white pepper


1. Soak the Shiitake mushroom wit hot water for at least 30 minutes. Then slice it into thin strips.
2. Peel and devein the shrimps. Grind the pork and put in a mixing bowl.
3. Add the all the ingredient together such as the corn starch, egg white, ginger, salt, both of the soy sauce, sesame oil, rice wine, oyster sauce and message together.
4. Put in the refrigerator and marinated for at least 1 hours.
5. Remove from the refrigerator and mix in the water chestnut, mushroom, and scallion.
6. Remove one of the wrapper and place on your palm.
7. Place about a tablespoon of the filling in the middle and wrap it pull the wrapper up and slowly wrap it around the filling.
8. Place the cut carrot on top for some nice color.
9. Spray the bamboo tray with Pam and place the siu mai in it over water.
10. Steam for 15 to 20 minutes to cook well.

Served with Chinese hot mustard, chili sauce and soy sauce.



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