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    You are in: Home / Recipes / Siu Mai or Siomai (Dim Sum Dumplings) Recipe
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    Siu Mai or Siomai (Dim Sum Dumplings)

    Siu Mai or Siomai (Dim Sum Dumplings). Photo by Satyne

    1/16 Photos of Siu Mai or Siomai (Dim Sum Dumplings)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Pneuma's Note:

    Siu mai or Siomai are steamed dumplings but with an open top. They're just so delicious that every time I go to Chinese restaurants or take out, expect me to order this as an appetizer. My Mom/sis used to prepare this as well and is good served with a dip of soy sauce mixed with any of these: calamansi/lemon/lime/kumquat. Now that I have to make it, there are times I opt out on the water chestnuts since I don't have them but it hardly changes a thing. :D Serving size really depends. Sauce recipe: 1/4 cup soy sauce and 1 tsp lemon or lime or calamansi or kumquat.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix everything together thoroughly except the wonton wrappers.
    2. 2
      Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others.
    3. 3
      Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
    4. 4
      Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
    5. 5
      Serve with soy sauce or chili paste (if you want it hot).

    Ratings & Reviews:

    • on October 22, 2009

      55

      Tasty and delicious. My DH picked out this to make when we were picking recipes this month. We all loved them. Made for OZ swap OCT 2009.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2013

      55

      Been eating dim sum since I was a kid. This is the first recipe used for Siu Mai, awesome! I do make it simpler for myself and just cook the meat beforehand so that I can taste the mix before wrapping, else it's hard to gauge taste afterwards. Now to eat healthier, I use chopped, cooked chicken in my mini chopper/food processor and it's so delicious, think any meat works as part of the taste is the wrapper and I use Maggi seasoning instead of soy sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2012

      55

      We made these last night. Made a beef batch, shrimp batch and beef and shrimp batch. I think we overcooked the beef ones as they were a little dry, however still yummy. The prawn ones were amazing (I just buy the smallish prawns and cut them into little pieces) This was a fun, easy recipe to make and I can't wait to do it again using all different meats... I can't wait to make a chicken and prawn batch.

      Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Siu Mai or Siomai (Dim Sum Dumplings)

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 404.5
     
    Calories from Fat 147
    36%
    Total Fat 16.3 g
    25%
    Saturated Fat 5.0 g
    25%
    Cholesterol 82.3 mg
    27%
    Sodium 468.5 mg
    19%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.3 g
    5%
    Protein 20.5 g
    41%

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