Siu Mai (Chinese Dumpling) Recipe

Introduction

Siu Mai is a classic Chinese dumpling loved for its delicate wrapper and flavorful pork filling. These bite-sized treats are steamed to perfection and make a delightful appetizer or snack. This recipe guides you through making the dough, preparing the filling, and wrapping these delicious dumplings with ease.

Ingredients

• 150g plain flour
• 1 egg
• 1 pinch of salt
• 20ml water
• 100g pork mince
• 2 spring onions, finely chopped
• 5 mushrooms, finely chopped
• 1 tsp sugar (for filling)
• 1 tbsp soy sauce (for filling)
• 1 tsp Shaoxing wine (Chinese cooking wine)
• 1 tsp fish sauce
• 1 tsp oyster sauce
• ½ tbsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp soy sauce (for dipping sauce)
• 1 tbsp rice wine vinegar
• A few thin strips of ginger
• 1 tsp sugar (for dipping sauce)

Instructions

1. Step 1: In a bowl, combine the plain flour, egg, salt, and water. Use chopsticks or a fork to mix the ingredients until a dough forms. If it’s too dry, add a little more water. Turn onto a floured surface and knead for 5 minutes until smooth. Cover and set aside.
2. Step 2: Mix together the pork mince, finely chopped spring onions, mushrooms, 1 tsp sugar, 1 tbsp soy sauce, Shaoxing wine, fish sauce, oyster sauce, sesame oil, and cornstarch in a bowl. Stir well until you get a smooth, silky paste.
3. Step 3: Roll out the dough on a floured surface to about 2–3mm thickness. Cut into approximately eight 7cm square pieces.
4. Step 4: Place a heaped teaspoon of filling in the center of each dough square. Cup the dough around the filling to form a basket shape, leaving the top exposed. Use a little water to seal any excess dough if needed. Repeat until all dough and filling are used.
5. Step 5: Prepare your steamer by lining the base with a perforated piece of baking paper or by brushing it lightly with oil to prevent sticking. Place the siu mai inside the steamer, leaving space between each dumpling.
6. Step 6: Steam the dumplings over boiling water for about 10 minutes until the filling is fully cooked.
7. Step 7: While steaming, mix together 1 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sugar, and a few thin strips of ginger in a small bowl to make the dipping sauce.
8. Step 8: Remove the siu mai from the steamer and serve immediately with the dipping sauce on the side.

Tips & Variations

• For a more tender dough, let it rest covered for 30 minutes before rolling out.
• Try adding finely chopped shrimp or water chestnuts to the filling for extra texture and flavor.
• If you don’t have Shaoxing wine, a dry sherry or mirin can be used as a substitute.
• Use a bamboo steamer for the best kitchen experience, but a metal steamer works fine too.

Storage

Store uncooked siu mai in an airtight container in the refrigerator for up to 24 hours. For longer storage, freeze the dumplings on a tray before transferring them to a sealed bag; they will keep for up to 1 month. To reheat, steam the frozen siu mai for 12–15 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without an egg?

Yes, you can omit the egg and increase the water slightly to make a simple flour and water dough. This will still produce a workable wrapper, although the texture might be a bit different.

What type of mushrooms work best in the filling?

Button mushrooms are commonly used and work perfectly, but you can also use shiitake or cremini mushrooms for a richer flavor.

Siu Mai (Chinese Dumpling) Recipe

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★★★★★

4.9 from 80 reviews

Siu Mai is a classic Chinese dumpling featuring a delicate handmade dough filled with a savory mixture of pork, mushrooms, and aromatic seasonings. Steamed to perfection, these bite-sized dumplings are juicy, flavorful, and ideal as a dim sum favorite or appetizer. Accompanied by a tangy soy and vinegar dipping sauce, this recipe guides you through making siu mai from scratch including the dough, filling, wrapping, steaming, and serving steps.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: About 8 siu mai dumplings 1x
• Category: Dim Sum
• Method: Steaming
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough Ingredients

• 150g plain flour
• 1 egg
• 1 pinch of salt
• 20ml water (add more if dough is too dry)

Filling Ingredients

• 100g pork mince
• 2 spring onions, finely chopped
• 5 mushrooms, finely chopped
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine (Chinese cooking wine)
• 1 tsp fish sauce
• 1 tsp oyster sauce
• 1/2 tbsp sesame oil
• 1 tbsp cornstarch

Dipping Sauce Ingredients

• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• A few thin strips of ginger
• 1 tsp sugar

Instructions

1. Make the Dough: In a bowl, combine plain flour, egg, salt, and water. Use chopsticks to mix the ingredients until they start to come together. If the dough is too dry, add a little more water gradually. Transfer dough onto a floured surface and knead thoroughly for about 5 minutes until smooth and elastic. Cover the dough and set aside to rest while you prepare the filling.
2. Prepare the Filling: In a separate bowl, combine the pork mince, finely chopped spring onions, mushrooms, sugar, soy sauce, Shaoxing wine, fish sauce, oyster sauce, sesame oil, and cornstarch. Mix well until the filling becomes a smooth, silky paste with all ingredients evenly incorporated.
3. Roll and Cut the Dough: On a floured surface, roll out the rested dough to a thickness of approximately 2-3mm. Using a knife or dough cutter, cut into roughly 7cm wide squares. You should get about 8 equal pieces from this dough.
4. Wrap the Dumplings: Take one square of dough and place a heaping teaspoon of the filling into the center. Gently cup the dough and bring up the edges around the filling, forming a basket shape with the top of the filling left exposed. If any excess dough remains, dab a little water on the edges to help seal folds. Repeat this wrapping process until all dough and filling are used up.
5. Prepare the Steamer: Cut a circular piece of parchment paper with holes punched in it to fit your steamer basket, or alternatively brush the steamer basket with oil to prevent sticking. Place the dumplings evenly spaced inside the steamer, ensuring they do not touch each other.
6. Steam the Siu Mai: Place the steamer over boiling water and cover with a lid. Steam the dumplings for approximately 10 minutes until the pork filling is cooked through and the wrappers become tender and translucent.
7. Make the Dipping Sauce: While the siu mai is steaming, combine soy sauce, rice wine vinegar, thin strips of ginger, and sugar in a small bowl. Stir until the sugar dissolves completely.
8. Serve and Enjoy: Remove the steamed siu mai carefully from the steamer, transfer to a serving plate, and serve hot with the prepared dipping sauce on the side for a perfect bite every time.

Notes

• Ensure the filling is mixed thoroughly to create a smooth texture that holds together well inside the dumplings.
• If dough is sticky, dust with more flour while kneading and rolling to prevent tearing.
• Steaming time may vary slightly depending on the size of the dumplings and steamer, so adjust as needed to ensure the filling is fully cooked.
• You can substitute pork mince with other minced meats like chicken or shrimp for alternative variations.
• Use fresh mushrooms and finely chop them for better texture and flavor in the filling.

Keywords: Siu Mai, Chinese dumplings, dim sum, steamed dumplings, pork dumplings, homemade dumplings, Asian appetizers