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Siu Mai Recipe

Name: Panda Cuisines Siu Mai Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 500 g ground pork (20-30% fat); 200 g shrimp, peeled, deveined, coarsely chopped; 3 pcs scallions, finely chopped; 4 pcs shiitake mushrooms (rehydrated if dried), finely chopped; 1 tbs ginger, finely grated; 2 tbs soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 1 tbs Shaoxing wine (or dry sherry); 1 tbs cornstarch; 1 pcs egg white; 1 tsp sugar; 1 tsp white pepper; 1 tsp salt; 60 g water chestnuts, finely diced (optional, for crunch); 40 pcs round wonton wrappers (approx. 8-9 cm / 3.5 in); 1 pcs carrot, finely diced (for topping) or fish roe; 1 tbs light vegetable oil (for brushing); 1000 ml water (for steaming); 60 ml soy sauce (for serving); 30 ml chili oil or hot mustard (optional, for serving)

Inspired by Panda Cuisine

Time1h 15m

Serves6

Make Siu Mai Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

1 1/8 lb (500 g) ground pork (20-30% fat)

7.05 oz (200 g) shrimp, peeled, deveined, coarsely chopped

3 pcs scallions, finely chopped

4 pcs shiitake mushrooms (rehydrated if dried), finely chopped

1 tbs ginger, finely grated

2 tbs Aged soy sauce

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 tbs Shaoxing wine (or dry sherry)

1 tbs Cornstarch

1 pcs egg white

1 tsp sugar

1 tsp White pepper

1 tsp Celtic sea salt

2 1/8 oz (60 g) water chestnuts, finely diced (optional, for crunch)

Wrappers & Topping

40 pcs round wonton wrappers (approx. 8-9 cm / 3.5 in)

1 pcs carrot, finely diced (for topping) or fish roe

1 tbs light vegetable oil (for brushing)

Steaming & Serving

4 1/4 cup (1000 ml) water (for steaming)

1/4 cup (60 ml) soy sauce (for serving)

2.03 tbsp (30 ml) chili oil or hot mustard (optional, for serving)

Method

Filling

Prepare ingredients

If using dried shiitake mushrooms, soak in warm water for 20–30 minutes until soft, then finely chop. Peel and devein shrimp, pat dry and coarsely chop into small pieces. Finely chop scallions and water chestnuts (if using). Grate ginger.

Mix filling

In a large bowl combine ground pork, chopped shrimp, chopped shiitake, scallions, water chestnuts, grated ginger, soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, egg white, sugar, white pepper, and salt. Use a spoon or your hands to mix in one direction until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). This helps create a bouncy texture.

Chill

Cover the bowl and refrigerate the filling for 15–30 minutes to allow flavors to meld and the mixture to firm up slightly for easier shaping.

Wrappers & Assembly

Prepare wrappers

Place the round wonton wrappers on a clean work surface and cover with a damp towel to prevent drying. Dice a small piece of carrot finely for topping and set aside (or prepare fish roe).

Shape siu mai

Wet your hands lightly. Scoop about 1 heaping tablespoon (approximately 20–25 g) of filling and place it in the center of a wrapper. Gather the wrapper edges up around the filling, leaving the top exposed, and gently press to form a tall, slightly open cylinder about 3–4 cm tall. Gently press the top to compact the filling. Place each siu mai on a small square of parchment or in a lightly oiled steamer liner to prevent sticking. Repeat until all filling is used (should make about 35–40 siu mai depending on size).

Top each dumpling

Lightly brush the exposed filling with a drop of oil, then press a small amount (about 1/4 tsp) of diced carrot or a bit of fish roe into the top center of each siu mai for color and presentation.

Steaming & Serving

Bring water to a boil

Add at least 1 liter of water to a wok or pot suitable for steaming and bring to a rolling boil over high heat.

Arrange in steamer

Place siu mai in a bamboo steamer lined with parchment or cabbage leaves, leaving space between each so steam can circulate. If using a metal steamer, you can also place them on a lightly oiled tray or parchment squares.

Steam

Set the steamer over the boiling water, cover, and steam for 6–8 minutes (for medium-sized dumplings) until pork is cooked through and shrimp is opaque. For larger dumplings, steam 8–10 minutes. Avoid over-steaming which can dry them out.

Finish and serve

Remove steamer from the heat. Optionally brush tops with a drop of sesame oil for sheen. Serve hot with soy sauce and chili oil or hot mustard on the side.