Dim Sum Siu Mai

cooked shumai or siu mai on silver chopsticks horizontal

Dim sum siu mai is a classic Cantonese cuisine. When we go to Chinese restaurant for dim sum (breakfast/ lunch), this shumai is a must-have item on our table. This siu mai recipe has detailed instructions and video to show you how to make shumai at home easily!

Course Breakfast, Main Course, Snack

Cuisine Asian, Chinese

Prep Time 30 minutes

Cook Time 10 minutes

Servings

Calories 96kcal

Author Tracy O.

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 a 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 carrot 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.

Video

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.

Nutrition