Prep 45 mins
Cook 30 mins
These are little steamed dumplings that are usually served for brunch. When I make them, I usually serve them with some steamed rice and call it dinner! Unlike most dumplings, Siu Mai do not completely cover all of the filling- some of the filling should peak out from the top. Siu Mai (Su My) wraps are thinner than most wonton wrappers. These are a little time consuming to make, and I wouldn't suggest making them after a busy day at work. If you enjoy cooking, than you will like this recipe! I really love them with the Mustard Soy Dipping Sauce I have posted on zaar as well. From Martin Yan's Chinatown Cooking.
For the filling
- 2 dried black mushrooms (shiitake)
- 453.59 g ground chicken (or a mixture of ground pork and chopped shrimp)
- 59.14 ml minced bamboo shoot
- 1 egg, lightly beaten
- 1 green onion, trimmed and minced
- 4.92 ml soy sauce
- 4.92 ml salt
- 2.46 ml minced ginger
- 2.46 ml sugar
- 2.46 ml cornstarch
- 0.59 ml sesame oil
- 0.25 ml white pepper
For the dumplings
- 30 dumpling wrappers (siu mai)
- 44.37 ml grated carrots
- 29.58 ml frozen peas, thawed
- 2 lettuce leaves or 2 napa cabbage leaves
- Pour enough warm water over the mushrooms ina small bowl to cover them completely. Let soak until softened, about 20 minutes. Drain the mushrooms, discard the stems, and mince the caps.
- Make the filling: Stir the ground chicken or pork/shrimp mixture, bamboo shoots, egg, green onion, soy sauce, salt, ginger, sugar, cornstarch, sesame oil, pepper, and mushrooms together in a bowl until thoroughly combined and spongy.
- Make the dumplings: Place a heaping teaspoon of the filling in the center of a siu mai wrapper. (Keep the remaining wrappers covered with a damp kitchen towel to keep them from drying out.) Bring the sides of the wrapper together, bunching them around the filling and smoothing any pleats. (If you like you can spend a little time making nice, even pleats.) Flatten the bottom of the dumpling by tapping it against a firm surface, and squeeze the sides of the dumpling gently so the filling plumps ou of the top. Place a few shreds of the carrot and a pea, if using, in the filling. Set the dumpling on a baking sheet and repeat with the remaining wrappers and filling. Keep the formed dumplings covered with a damp kitchen towel to prevent them from drying out.
- Pour 3/4 inch water into a wok and bring to a boil (make sure the bottom of the bamboo steamer rests above the boiling water.) Line a steaming basket with the lettuce leaves. Arrange half the dumplings without touching one another, in the prepared basket. Cover and steam over high heat until the filling is cooked through, about 15 minutes. You may need to add additional water to the wok/steamer between batches.
- Transfer the dumplings to a serving platter and cover with foil, shiny side down, to keep them warm while you steam the remaining dumplings. Serve the dumplings warm with the dipping sauce.
Delicious! Looked so pretty with the peas and carrots on top. I actually made these about a year ago and haven't had a chance to review. Reminded me of dim sum with my family.
Very good as was the Mustard Soy sauce. Made for Chinese New Year Dimsum for my Red Hat group. Everyone liked these and I'll be making them again. Used ground turkey 'cause that's what I had in the freezer and some shrimp.