Siu Mai (Shumai) Steamed Dumplings

Siu Mai, also known as Shumai, are a quintessential dim sum dish made with a delectable combination of pork and prawn, wrapped in delicate wonton wrappers. These juicy dumplings are steamed to perfection, with a savory filling that’s seasoned with classic Asian ingredients like soy sauce, Shaoxing wine, and sesame oil. Each bite bursts with flavor, making them an irresistible appetizer or main course.

Traditionally served in bamboo steamers, Siu Mai is a popular dish at dim sum restaurants, but they’re surprisingly easy to make at home. Their petite size and beautiful presentation—often garnished with vibrant fish roe—make them perfect for parties, family dinners, or a simple snack. Whether you’re a fan of Asian cuisine or just love dumplings, these Siu Mai are sure to become a favorite.

Full Recipe:

• 300g ground pork
• 200g raw prawn (shrimp), finely chopped
• 3 dried shiitake mushrooms, rehydrated and finely chopped
• 2 spring onions, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 1 egg
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 pack wonton wrappers
• 2 tablespoons fish roe (optional, for garnish)
• Soy sauce, for serving

Directions:

1. In a large bowl, combine ground pork, chopped prawns, shiitake mushrooms, spring onions, soy sauce, oyster sauce, Shaoxing wine, sesame oil, egg, sugar, and white pepper. Mix thoroughly until the ingredients are well incorporated.
2. Take a wonton wrapper and place about a tablespoon of the pork-prawn mixture in the center. Gather the edges of the wrapper up around the filling, leaving the top exposed, and gently press to form a cup shape.
3. Repeat with the remaining filling and wrappers.
4. Line a steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the siu mai dumplings in the steamer, leaving a little space between each.
5. Steam the dumplings over boiling water for about 8–10 minutes, or until the filling is cooked through.
6. Remove from steamer and optionally garnish with a small spoonful of fish roe on top.
7. Serve hot with soy sauce on the side.

Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 35 minutes

Kcal: 300 kcal | Servings: 4 servings

Siu Mai: The Iconic Steamed Dumpling

Siu Mai (Shumai) is a beloved dim sum classic that has won hearts worldwide with its savory filling and delicate wrapping. These dumplings are part of the rich culinary tradition of Chinese dim sum, typically enjoyed in tea houses and dim sum restaurants. Siu Mai dumplings offer an irresistible combination of textures and flavors, making them a staple in many households and restaurants. While traditionally filled with a mixture of pork and prawns (shrimp), Siu Mai can be customized with various fillings, allowing for endless creativity and flavor combinations.

A Brief History of Siu Mai

Siu Mai has its roots in Cantonese cuisine, although versions of this dumpling exist in various regions of China and Asia. The Cantonese version is the most well-known globally, often found in dim sum establishments. The history of Siu Mai can be traced back to the Ming Dynasty (1368–1644), where it was first created as a simple street snack in the northern regions of China. Its popularity quickly spread to the southern regions, particularly in Guangzhou (Canton), where dim sum culture flourished.

Cultural Significance of Dim Sum and Siu Mai

Dim sum is more than just a meal—it’s an experience. In Cantonese culture, dim sum is deeply rooted in the tradition of Yum Cha (飲茶), which literally means “drink tea.” The practice of drinking tea with small dishes, or dim sum, became a way for families, friends, and business associates to bond and socialize. Siu Mai is one of the star players in this culinary tradition, offering a perfect balance of flavors and textures that pairs well with a variety of teas, especially jasmine or oolong.

Characteristics of a Great Siu Mai

• Filling: The filling for Siu Mai typically consists of ground pork and finely chopped prawns, creating a juicy and savory bite. Other ingredients like shiitake mushrooms, spring onions, and soy sauce add layers of umami and depth. The balance between the pork and prawns is essential for the right texture and taste.
• Wrapper: Siu Mai is made using thin wonton wrappers, which are different from the thicker dough used for other dumplings like bao or gyoza. These wrappers are delicate and allow the filling to take center stage. They’re pleated around the filling but left open at the top, giving Siu Mai its signature cup-like shape.
• Toppings: Siu Mai is often garnished with bright orange fish roe or finely diced carrots on top, adding both color and texture. This visual appeal is as important as the taste in traditional dim sum.
• Steaming: The cooking process involves steaming, which keeps the dumplings tender and juicy. Steaming allows the natural flavors of the filling to shine through without overpowering the dish with oil or strong spices.

Variations of Siu Mai Across Asia

While the Cantonese-style Siu Mai is the most well-known, variations of this steamed dumpling can be found in other parts of Asia, each with unique regional twists:

• Northern China: In the northern regions of China, Siu Mai is often filled with a mixture of minced lamb or beef instead of pork, reflecting the local dietary preferences. Northern Chinese Siu Mai also tends to be larger and heartier.
• Japan: In Japan, Siu Mai is known as Shūmai, where the filling is often made with a blend of pork and seafood. Japanese versions sometimes include the addition of ingredients like ginger and bamboo shoots, and the dumplings are typically smaller in size.
• Southeast Asia: In countries like the Philippines, Siu Mai (or Siomai) has been adapted with local ingredients. Filipino Siomai often includes chili garlic oil as a dipping sauce, and the dumplings are sometimes pan-fried or deep-fried for a crispy texture.
• Vietnam: Vietnamese Siu Mai, or Xíu Mại, is often served as part of a rice dish or alongside baguettes (banh mi), and the filling may include ingredients like jicama or wood ear mushrooms for added texture.

Why Siu Mai Is a Perfect Dish for Any Occasion

Siu Mai’s versatility makes it suitable for a wide range of occasions, from casual family meals to more formal gatherings. Here are a few reasons why Siu Mai is so popular:

• Great for sharing: Whether served as an appetizer, side dish, or the main event, Siu Mai is perfect for sharing. Its bite-sized portions make it easy to enjoy alongside other dim sum favorites, creating a fun and interactive dining experience.
• Easy to customize: While the traditional pork and prawn combination is a classic, Siu Mai can easily be customized to suit different dietary preferences. For example, you can create vegetarian versions using tofu, mushrooms, and vegetables, or opt for seafood-only fillings if you prefer.
• Freezer-friendly: Siu Mai can be made in large batches and frozen for later use. Simply steam them straight from the freezer for a quick and satisfying meal. This makes them an excellent option for meal prep or for those who want to have dim sum on hand at any time.
• Impressive presentation: The colorful toppings, like fish roe or finely diced carrots, make Siu Mai visually appealing, adding an elegant touch to your table. Whether you’re hosting a dinner party or just want to elevate your family meal, Siu Mai will certainly impress.

Tips for Making the Perfect Siu Mai at Home

• Choose quality ingredients: The quality of your ingredients will significantly impact the final result. Fresh, high-quality pork and prawns will make the dumplings juicy and flavorful. Similarly, fresh shiitake mushrooms and spring onions will enhance the taste.
• Don’t overfill the wrappers: When making Siu Mai, avoid overfilling the wonton wrappers. A tablespoon of filling is usually enough. Overfilling can cause the dumplings to burst or cook unevenly.
• Seal the wrappers correctly: Siu Mai should have an open top, but the filling needs to be secure in the wrapper. Gently pleat the sides of the wrapper and press them against the filling to hold everything in place during steaming.
• Steaming technique: When steaming Siu Mai, make sure the steamer is properly preheated and the dumplings are arranged with enough space between them. Lining the steamer with parchment paper or cabbage leaves will prevent the dumplings from sticking.

Conclusion

Siu Mai is a dish that captures the essence of dim sum culture—delicate yet flavorful, simple yet complex. Its rich history and versatility make it a beloved dish in many parts of the world. Whether you’re a dim sum enthusiast or someone new to Chinese cuisine, Siu Mai is a must-try for any food lover.

Making Siu Mai at home may seem daunting at first, but with the right ingredients and a bit of practice, you’ll soon be steaming up trays of delicious dumplings that rival those from your favorite dim sum restaurant. The beauty of Siu Mai lies in its adaptability—whether you stick to traditional ingredients or put your own spin on the filling, these dumplings are sure to be a hit at any table.

Siu Mai’s widespread popularity is a testament to its enduring appeal. From bustling dim sum tea houses to family kitchens, these dumplings continue to bring people together, one delicious bite at a time.