Siu mai or shumai (燒賣) is a classic Cantonese dim sum cuisine like steamed custard buns, cheung fun, lo mai gai, lo bak go, claypot rice, taro buns, gai lan and congee. When we go to yum cha literally translated as drink tea at a Chinese restaurant for breakfast or lunch, this siu mai or shumai is a must-have item on our table. Also, this siu mai recipe has detailed instructions and video to show you how to make siu mai or shumai at home easily!
Love Chinese food? Check out these wonton soup, boiled dumplings, taro buns, soy sauce noodles, scallion pancake, cashew shrimp, sweet potato leaves stir fry and pan fried buns recipes.
What is siu mai or shumai (燒賣) ?
Shumai is a type of traditional Chinese dumpling. In Cantonese cuisine, it often serves as a dim sum item or snack. In Mandarin Chinese it is called shāomài (燒賣) and Cantonese in sīumáai. There are different ways to spell it such as sho mai, shui mai, shu mai, sui mai, shui mei and siu mai. Various regions make dim sum siu mai slightly different.
Typically siu mai is made by filling a thin circular wonton wrapper with a mixture of ground pork, shrimp, mushrooms and seasonings. Then, the filling is gathered at the top of the wrapper and left open. It creates a pleating on the sides and the top filling is slightly exposed.
Traditionally, the top is sprinkled with shrimp roe. Because shrimp roe is not available in a lot of places or costs more. Therefore, some people use minced carrots to decorate the top. Besides, siu mai is usually steamed; therefore, the meat is tender and juicy. Also, siu mai has a distinctive shape and flavors, the combination of meat, seafood and vegetables has a delightful taste.
Why shumai is a dim sum dish?
Dim sum is a term that refers to a variety of small, bite-sized dishes. They are traditionally served in bamboo steamer baskets or on small plates. It is because siu mai's compact size makes it an ideal for dim sum offering and it can be shared easily among a group of diners.
What are siu mai wrappers made of?
Siu mai wrappers also called wonton wrappers. They are yellow, thin, round or square shaped. Typically, they are made from flour, water, kansu (a type of alkaline solution to make noodles) and salt. To make siu mai, we usually use round circle wonton wrappers because you don’t need to fold the corners.
What kind of dipping sauce do you use for sui mai?
Since sui mai is very flavorful. We usually don’t need dipping sauce. However, some people like to dip it with soy sauce, chili sauce, chili oil or XO sauce for an extra layer of flavor.
What is the difference between dumplings and shumai?
Shumai is a type of dumpling. The differences between them are the appearance, wrappers and fillings. Dumplings usually have a closed and sealed shape. They can come in various shapes such as crescent, half-moon with pleated edges. On the other hand, shumai has an open top shape with filling exposed at the top.
Also, shumai use yellow round wonton wrappers that are made of kansui. However, dumplings are made of regular flour wrappers, usually they are thicker and chewier. For the filling, dumplings can use a variety of meats and vegetables depending on the region. But, shumai fillings often consist of a mixture of ground pork, shrimp and mushrooms.
What are the ingredients for dim sum siu mai (燒賣) ?
Dim sum siu mai often wraps in thin yellow dumpling wrappers. The standard filling is ground pork, small whole or chopped shrimp and Chinese black mushrooms. The top is usually decorated with orange dots that are made of roe.
In this dim sum siu mai recipe, I used diced carrot to decorate instead of roe because it is hard to find roe in my area. Also, I like to use thin yellow circle dumpling wrappers.
Cooking tips for how to make siu mai/ shumai:
- The best is to use thin yellow dumpling wrappers. I tried to use square one, but the corners will come out and need to dip some water to stick it.
- Use a spoon or a knife to put the filling on the wrapper and slightly use your hand to squeeze it. And, use the spoon or knife to flatten the top. See the video for details.
- Cut some holes on the parchment paper and put into the bamboo steamer.
- When water is boiling, steam raw siu mai for 8-10 minutes. If frozen siu mai, steam them in a bamboo steamer for 15-20minutes.
- Brush or spray some oil on the parchment paper, so the wrapper won't stick on the paper.
FAQs:
Yes, you can use a rack with parchment paper and steam in a pot, wok and instant pot pressure cooker. The best to poke or cut some holes on the parchment paper. Besides, you can also use an instant pot pressure cooker to cook them without a bamboo steamer just like this picture below. 
I like to use thin yellow circle dumpling wrappers. There are few different brands of dumpling wrappers in the states, but so far I like this Twin Marquis (真味) brand, Hong Kong style dumpling wrapper for siu mai.
This dim sum siu mai recipe yields around 30-35 pieces. Normally, I make a big batch and freeze them.
Traditionally, we steam frozen shui mai in a bamboo steamer for 15-20 minutes. However, sometimes I use an instant pot pressure cooker to cook them. Add a cup of water, then push the manual button to adjust time for 2 minutes at high pressure and natural release. Or, you can use a steam function for 10 minutes at normal pressure and natural release.
Instructions for how to make dim sum siu mai:
Preparation:
1. Put 14 small black Chinese mushrooms into a bowl.
2. Wash and soak dried Chinese mushrooms for 4-6 hours. (Normally, I soak it the night before I use them.)
3. After that, drain and squeeze the water. Then, put the soaked mushrooms into a chopper.
4. Run the chopper for a few seconds until the mushrooms are chopped into small pieces. (Don't need to be fine, little chunks are ok. )
5. Next, wash, peel off carrot skin and cut it into 3 pieces.
6. The following, put the carrot into the chopper and run it for a few seconds, until it's small pieces.
7. After, put 25 large sized raw shrimp on the chopping board. Roughly chop them into chunks.
8. Put 1 pound of ground pork into a mixing bowl.
9. Add roughly chopped raw shrimp.
10. The next step, add the chopped mushrooms into the mixing bowl.
11. Afterwards, add ¼ teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, ½ teaspoon of garlic powder and ¼ teaspoon of white pepper.
12. Mix the ingredients very well.
Wrapping:
13. Put a yellow circle dumpling wrapper on your hand.
14. Scoop a teaspoon of filling onto the wrapper.
15. Slightly use the hand to squeeze the middle/bottom of siu mai. Then, use a spoon or knife to flatten the top.
16. Repeat steps 13-15 and wrap until the filling is gone.
17. Put some of the finely chopped carrots on top of the siu mai. (Freeze the extra one.)
Cooking:
18. Cut some holes on the parchment paper and brush some oil on it.
19. Lay shui mai on the parchment paper in a bamboo steamer
20. When the water is boiling, steam them for 8-10 minutes.
Enjoy this delicious homemade dim sum siu mai recipe! Also, check out these authentic Asian recipes: red bean ice drink, almond jello and pan fried dumplings.
You May Also Like These Recipes:
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- HOW TO BAKE A WHOLE CHICKEN
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Dim Sum Siu Mai
Video
Ingredients
- 1 pound Ground pork
- 25 Raw shrimp Large
- 14 Dried black Chinese mushrooms Small
- 1 pack Dumpling wrappers Yellow circle Hong Kong style dumpling wrappers
- 1 Carrot small
Sauce:
- ¼ teaspoon Salt
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Sugar
- ½ teaspoon Garlic powder
- ¼ teaspoon White pepper
Instructions
- Put 14 small black Chinese mushrooms into a bowl.
- Wash and soak dried black Chinese mushrooms for 4-6 hours. (Normally, I soak it the night before I use them.)
- After that, drain and squeeze the water. Then, put the soaked mushroom into a chopper.
- Run the chopper for few seconds until the mushrooms are chopped into small pieces. (Don't need to be fine, little chunks are ok. )
- Next, wash, peel off carrot skin and cut it into 3 pieces.
- The following, put the carrot into the chopper and run it for few seconds, until it's small pieces.
- After, put 25 large sized raw shrimp on the chopping board. Roughly chop them into chunks.
- Put 1 pound of ground pork into a mixing bowl.
- Add roughly chopped raw shrimp.
- The next step, add the chopped mushrooms into the mixing bowl.
- Afterwards, add ¼ teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, ½ teaspoon of garlic powder and ¼ teaspoon of white pepper.
- Mix the ingredients very well.
- Put a yellow circle dumpling wrapper on your hand.
- Scoop a teaspoon of filling onto the wrapper.
- Slightly use the hand to squeeze the middle/bottom of siu mai. Then, use a spoon or knife to flatten the top.
- Repeat steps 13-15 and wrap until the filling is gone.
- Put some of the finely chopped carrots on top of the siu mai. (Freeze the extra one.)
- Cut some holes on the parchment paper and brush some oil on it.
- Lay siu mai on the parchment paper in a bamboo steamer.
- When the water is boiling, steam them for 8-10 minutes.
Notes
Cooking tips for how to make shumai:
- The best is to use thin yellow dumpling wrappers. I tried to use square one, but the corners will come out and need to dip some water to stick it.
- Use a spoon or a knife to put the filling on the wrapper and slightly use your hand to squeeze it. And, use the spoon or knife to flatten the top. See the video for details.
- Cut some holes on the parchment paper and put into the bamboo steamer.
- When water is boiling, steam raw siu mai for 8-10 minutes. If frozen siu mai, steam them in a bamboo steamer for 15-20minutes.
- Brush or spray some oil on the parchment paper, so the wrapper won't stick on the paper.
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