Easy Chinese Siu Mai Pork Dumpling Recipe

Siu Mai, or Shumai, is one of Chinese cuisine’s most beloved and iconic dim sum dishes. Whether you’re enjoying a steaming basket of these juicy pork dumplings in a dim sum restaurant or preparing them at home, Siu Mai has a unique combination of flavors and textures that make it a favorite among food lovers worldwide. In this article, we’ll walk you through an easy Chinese Siu Mai pork dumpling recipe that you can make at home with simple ingredients and easy-to-follow instructions.

So, grab your apron, and let’s dive into the world of Siu Mai – the juicy, tender, and oh-so-delicious Chinese pork dumplings. By the end of this post, you’ll be able to make restaurant-quality Siu Mai right in your kitchen!

What is Siu Mai?

Before we start preparing the dumplings, let’s first understand what Siu Mai is. Siu Mai, often known as Shumai in Mandarin, is a type of Chinese dumpling that’s widely enjoyed in dim sum culture. It’s traditionally steamed, has an open-top design, and is often served with a variety of fillings. The most common Siu Mai filling is pork, but variations include shrimp, chicken, or vegetables.

History of Siu Mai

Siu Mai’s history dates back to the Yuan Dynasty (1271–1368) in China. It was originally a simple meatball-like dish that evolved to become the dumplings we recognize today. The Cantonese people are credited with perfecting the open-top version, which has become a signature feature of Siu Mai.

Traditional vs. Modern Siu Mai

While traditional Siu Mai is typically made with pork and shrimp, many modern versions feature a wide range of fillings, including fish, vegetables, and even beef. In this recipe, we’ll focus on the classic pork Siu Mai, which captures the essence of traditional dim sum.

Ingredients for Easy Siu Mai Pork Dumplings

To make the perfect Siu Mai pork dumplings, it’s important to gather the right ingredients. Below is a list of the essential ingredients you’ll need, as well as some optional ingredients for enhancing the flavor and presentation.

Essential Ingredients

• Ground Pork (80% lean, 20% fat): The pork should be fresh to ensure the dumplings stay juicy when steamed.
• Shrimp (Optional): Some recipes mix shrimp with pork for added texture and sweetness.
• Shiitake Mushrooms (or Wood Ear Mushrooms): These mushrooms provide a rich, earthy flavor and a bit of bite.
• Ginger: Fresh ginger adds a fragrant and slightly spicy taste that complements the pork.
• Garlic: Minced garlic enhances the flavor profile.
• Soy Sauce: For umami and seasoning.
• Oyster Sauce: Adds depth to the filling with its rich, slightly sweet flavor.
• Sesame Oil: Adds a subtle nutty aroma to the dumplings.
• Wonton Wrappers: Choose round or square wrappers based on preference (we’ll discuss this in detail in the next section).

Optional Ingredients for Added Flavor

• Shaoxing Wine: A splash of Chinese rice wine can elevate the flavor of your filling.
• Green Onions: For a fresh and crisp contrast to the savory pork.
• Carrots: Diced or grated carrots can be added for a sweet crunch and visual appeal.
• Fish Roe: If you want to decorate your Siu Mai, fish roe (such as tobiko) can be used as a topping.

How to Prepare Siu Mai: Step-by-Step Instructions

Step 1: Prepare the Filling

1. In a large mixing bowl, combine ground pork, finely chopped mushrooms, and any optional ingredients such as shrimp or green onions.
2. Add soy sauce, oyster sauce, sesame oil, and ginger to the mixture. Mix thoroughly until the ingredients are well incorporated.
3. The mixture should be sticky and cohesive. If it feels too dry, you can add a bit of water or an extra tablespoon of oyster sauce.

Step 2: Shaping the Siu Mai

1. Place a wonton wrapper on a clean, flat surface.
2. Add a spoonful of the filling mixture into the center of the wrapper.
3. Gently shape the dumpling into an open-top cup shape by pinching the edges together. The top should remain exposed.
4. Repeat until all your wrappers are filled and shaped.

Step 3: Garnishing

1. For an added touch, place a pea, carrot cube, or a tiny spoonful of roe on top of each Siu Mai.
2. This garnishing not only adds flavor but also makes the Siu Mai more visually appealing.

Round vs. Square Wonton Wrappers: Which Is Best for Siu Mai?

When making Siu Mai at home, you’ll notice that the most common type of wrapper used is round. However, you may wonder whether square wrappers would work better for the task. Here’s a comparison:

Round Wonton Wrappers

• Traditional for Siu Mai: Round wrappers are widely considered traditional for making Siu Mai.
• Easy to Shape: They are easy to fold around the filling, creating the iconic open-top shape.
• Perfect Fit: Round wrappers fit better into bamboo steamers.

Square Wonton Wrappers

• Available More Easily: Square wrappers are sometimes easier to find in stores.
• Versatile: Square wrappers can be used for other dumplings or fried dishes.
• Shaping: Square wrappers require a little more work to shape, but they still work well for making Siu Mai.

Conclusion:

While both square and round wrappers can work for the Chinese Siu Mai pork dumpling recipe, round wrappers are preferred for the traditional look and feel of this dim sum dish. Round wrappers also steam better in a bamboo steamer.

How to Cook Siu Mai: Steaming Techniques

The most common method for cooking Siu Mai is steaming, which preserves the delicate texture of the dumplings. Let’s look at the two most common ways to steam Siu Mai.

Traditional Steaming Method

1. Prepare your steamer: If you’re using a bamboo steamer, line it with parchment paper or cabbage leaves to prevent sticking.
2. Arrange the Siu Mai: Place the prepared Siu Mai in a single layer inside the steamer, leaving a little space between each dumpling.
3. Steam: Set the steamer over a pot of boiling water and cover. Steam for about 8-10 minutes or until the pork is fully cooked.
4. Check: The Siu Mai should be tender and juicy when done.

Alternative Steaming Methods

• Metal Steamer: If you don’t have a bamboo steamer, you can use a metal steamer basket. Simply arrange the dumplings, cover, and steam.
• Stovetop Steaming: Place the steamer basket over a pot of simmering water, ensuring the dumplings are not touching the water directly.

Can I Freeze Siu Mai?

One of the best things about Siu Mai is that you can make them in advance and freeze them for later. Here’s how to do it:

Freezing Before Cooking

1. Place the uncooked Siu Mai on a baking sheet in a single layer.
2. Freeze for about 1-2 hours until firm.
3. Once frozen, transfer the Siu Mai to an airtight container or freezer bag.
4. To cook, simply steam them directly from the freezer (you might need to add a few extra minutes to the steaming time).

Freezing After Cooking

1. Allow the cooked Siu Mai to cool to room temperature.
2. Place them in a freezer-safe container, ensuring they are not touching each other.
3. To reheat, steam the cooked dumplings directly from frozen, or microwave them with a damp paper towel.

Serving Suggestions for Siu Mai

Now that your Siu Mai is perfectly cooked, it’s time to serve them! Here are a few suggestions to elevate your Siu Mai experience:

1. Dipping Sauces: Serve Siu Mai with soy sauce, vinegar, or chili oil for added flavor.
2. Side Dishes: Pair Siu Mai with other dim sum dishes like steamed buns or rice porridge.
3. Drinks: Serve with a pot of Jasmine tea or a cold beer for the perfect pairing.

Conclusion

Making easy Siu Mai pork dumplings at home is simple, fun, and rewarding. With the right ingredients, a little practice, and the tips shared in this article, you’ll soon be able to serve up restaurant-quality dim sum right in your kitchen. Whether you enjoy them as an appetizer, main course, or party snack, these Siu Mai will be a hit every time.

Now it’s your turn to get creative, try different fillings, and enjoy the process of crafting these delicious, steamed pork dumplings with your loved ones. Happy cooking!

FAQs

How can I tell when Siu Mai is fully cooked?

Siu Mai is fully cooked when the pork filling reaches an internal temperature of 160°F (71°C). The dumplings should be tender and juicy.

Can I make Siu Mai without a steamer?

Yes, you can use a metal steaming basket, or even a regular pot with a lid to steam the dumplings. Just make sure the water is boiling gently, and the Siu Mai are not touching the water.

How do I store leftover Siu Mai?

Store leftover Siu Mai in an airtight container in the fridge for up to 3 days. Alternatively, freeze them for long-term storage.

Can I make Siu Mai in advance?

Absolutely! Prepare the Siu Mai ahead of time and freeze them for later use, or store the uncooked dumplings in the fridge for up to 24 hours before steaming.

Can I use square wrappers for Siu Mai?

Yes, you can use square wrappers for Siu Mai, though round wrappers are traditionally used for the best shape and steaming result.