Homemade Siu Mai: A Delicious Dim Sum Delight

 

Siu mai, those delicate steamed dumplings filled with savory pork and shrimp, are a staple of dim sum and a beloved treat worldwide. While they might seem intimidating to make at home, with a little patience and the right ingredients, you can enjoy these flavorful morsels fresh from your steamer. This recipe will guide you through the process, step by step.   

Yields: Approximately 30-40 siu mai Prep time: 45 minutes Cook time: 15-20 minutes

Ingredients:

• For the Filling:
  • 1 pound ground pork (preferably a blend with some fat for flavor)
  • 1/2 pound shrimp, peeled, deveined, and roughly chopped
  • 1/4 cup finely chopped water chestnuts
  • 2 tablespoons finely chopped bamboo shoots (canned are fine)
  • 2 tablespoons finely minced ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon sugar
  • 1 tablespoon cornstarch
• For the Wrappers:
  • 30-40 square wonton wrappers (round ones are also acceptable, but square are more traditional)
• For Garnish (optional):
  • Fish roe (tobiko or masago)   
  • Chopped cilantro

Equipment:

• Large mixing bowl
• Food processor (optional, for chopping shrimp)   
• Steamer (bamboo or metal)
• Parchment paper or steamer liners

Instructions:

1. Prepare the Filling: In a large mixing bowl, combine the ground pork, chopped shrimp (pulse the shrimp in a food processor a few times for a finer texture, but don't over-process), water chestnuts, bamboo shoots, and ginger.
2. Season the Filling: Add the soy sauce, Shaoxing wine (or sherry), sesame oil, white pepper, and sugar to the pork mixture. Mix thoroughly until well combined.
3. Bind the Filling: Stir in the cornstarch, ensuring it's evenly distributed. This will help bind the filling and create a succulent texture. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld.
4. Shape the Siu Mai: Lay out a wonton wrapper. Hold it in your palm, forming a slight cup. Place about 1-2 teaspoons of the filling in the center of the wrapper.
5. Pleat and Form: Gently pleat the edges of the wrapper, pushing the filling down slightly to create a slightly open top. You can either leave the top open or gently press the pleats together to partially close it. The goal is to create a small, cylindrical shape with a slightly flared top.
6. Prepare the Steamer: Line your steamer with parchment paper or steamer liners to prevent the siu mai from sticking.
7. Steam the Siu Mai: Arrange the siu mai in the steamer, leaving a little space between them to allow for even cooking. Bring water to a boil in the bottom of your steamer, then place the steamer basket on top. Steam for 15-20 minutes, or until the filling is cooked through and the wrappers are slightly translucent.
8. Garnish and Serve: Once cooked, carefully remove the siu mai from the steamer. Garnish with fish roe and/or chopped cilantro, if desired. Serve hot with your favorite dipping sauce, such as soy sauce, chili oil, or a mixture of both.
   
   
   

Tips and Variations:

• Shrimp Filling: For a purely shrimp siu mai, substitute the pork with an equal amount of shrimp.
• Mushroom Siu Mai: Add finely diced shiitake mushrooms to the filling for an earthy flavor.
• Vegetarian Siu Mai: Use a combination of finely chopped vegetables like mushrooms, carrots, and tofu for a vegetarian version.
• Freezing: You can freeze uncooked siu mai on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer bag for longer storage. Steam them directly from frozen, adding a few extra minutes to the cooking time.

Enjoy your homemade siu mai! They're a perfect appetizer for a party or a delicious addition to any meal. Don't be afraid to experiment with the filling and find what flavors you enjoy most. Happy cooking!