Prep 20 mins
Cook 20 mins
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.
- 400 g ground beef (pork with shrimps if you want)
- 1 medium onion, minced
- 1 spring onions or 1 scallions or 1 green onion, chopped finely
- 2 garlic cloves, minced
- 1⁄4 cup carrot, chopped
- 1⁄4 cup jicama or 1⁄4 cup water chestnut, chopped into tiny bits
- 1⁄2 cup mushroom, chopped into bits
- 1 egg, slightly beaten
- 2 tablespoons sesame oil
- 1 dash ground pepper
- 1 dash salt
- 50 small wonton wrappers or 50 small dumpling wrappers
- Mix everything together thoroughly except the wonton wrappers.
- 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.
- Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
- Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
- Serve with soy sauce or chili paste (if you want it hot).
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.
The bamboo steamer is new to me and I was out of my comfort zone with this recipe. That being shared, filling the wrappers was pretty time consuming. Next time we won't worry too much about their appearance. It really didn't matter because everyone scarfed them down. I used 92/8 lean beef and steamed for 15 minutes. Soy and ponzu sauces were great for dipping.
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.