Siu Mai (Shu Mai)
Siu Mai (Shu Mai)
Ingredients
For the Filling
- 200 g prawns, peeled, deveined, and chopped into small chunks
- 250 g fatty pork mince
- as needed dried shiitake mushrooms, rehydrated in warm water for at least 30 minutes, then finely chopped
- as needed water chestnuts, finely chopped
- as needed spring onion, chopped
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon oyster sauce
- 1 tablespoon Shao Xing wine
- 1 teaspoon sesame oil
- 1 teaspoon chicken powder
- 50 g diced pork fat
- 1 egg white
For Assembly
- as needed yellow wonton wrappers
- as needed diced carrot, for garnish
For Serving
- as needed chili oil
Instructions
- 1
Begin by rehydrating the dried shiitake mushrooms in warm water for at least 30 minutes. While they rehydrate, prepare the other ingredients.
⏱️ 30 min
- 2
Peel and devein the 200 grams of prawns, then chop them into small, uniform chunks. Transfer them to a large mixing bowl.
⏱️ 5 min
- 3
Add the 250 grams of fatty pork mince to the same mixing bowl with the prawns.
⏱️ 1 min
- 4
Once the shiitake mushrooms are softened, finely chop them and add them to the mixing bowl.
⏱️ 3 min
- 5
Finely chop the water chestnuts and add them to the mixing bowl.
⏱️ 2 min
- 6
Add the 50 grams of diced pork fat to the mixture.
⏱️ 1 min
- 7
Add the chopped spring onion to the bowl. Then, add the following seasonings: 1 tablespoon sugar, 1 tablespoon cornstarch, 1 teaspoon salt, 1 teaspoon white pepper, 1 tablespoon oyster sauce, 1 tablespoon Shao Xing wine, 1 teaspoon sesame oil, and 1 teaspoon chicken powder.
⏱️ 3 min
- 8
Mix all the ingredients thoroughly until the mixture becomes sticky and cohesive. You can use your hands for best results.
⏱️ 5 min
- 9
Add the 1 egg white to the mixture and mix again until it is fully incorporated and the filling is well combined.
⏱️ 2 min
- 10
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This chilling step helps to firm up the mixture, making it much easier to handle during wrapping.
⏱️ 30 min
- 11
To wrap the Siu Mai, take one yellow wonton wrapper and place a spoonful of the chilled filling in the center. Gently squeeze the sides of the wrapper around the filling to form a cup shape, leaving the top open and the filling slightly exposed.
⏱️ 10 min
- 12
Top each formed Siu Mai with a small amount of diced carrot for visual appeal. Repeat with the remaining filling and wrappers.
⏱️ 5 min
- 13
Arrange the Siu Mai in a steamer basket, ensuring there is enough space between them for even cooking. Steam them over high heat for 8 minutes.
⏱️ 8 min
- 14
Serve the hot Siu Mai immediately with a side of chili oil for dipping.
⏱️ 1 min
Kitchen Tools
Siu Mai (Shu Mai)
For the Filling
- 200 g prawns, peeled, deveined, and chopped into small chunks
- 250 g fatty pork mince
- as needed dried shiitake mushrooms, rehydrated in warm water for at least 30 minutes, then finely chopped
- as needed water chestnuts, finely chopped
- as needed spring onion, chopped
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon oyster sauce
- 1 tablespoon Shao Xing wine
- 1 teaspoon sesame oil
- 1 teaspoon chicken powder
- 50 g diced pork fat
- 1 egg white
For Assembly
- as needed yellow wonton wrappers
- as needed diced carrot, for garnish
For Serving
- as needed chili oil
Instructions
- 1
Begin by rehydrating the dried shiitake mushrooms in warm water for at least 30 minutes. While they rehydrate, prepare the other ingredients.
⏱️ 30 min - 2
Peel and devein the 200 grams of prawns, then chop them into small, uniform chunks. Transfer them to a large mixing bowl.
⏱️ 5 min - 3
Add the 250 grams of fatty pork mince to the same mixing bowl with the prawns.
⏱️ 1 min - 4
Once the shiitake mushrooms are softened, finely chop them and add them to the mixing bowl.
⏱️ 3 min - 5
Finely chop the water chestnuts and add them to the mixing bowl.
⏱️ 2 min - 6
Add the 50 grams of diced pork fat to the mixture.
⏱️ 1 min - 7
Add the chopped spring onion to the bowl. Then, add the following seasonings: 1 tablespoon sugar, 1 tablespoon cornstarch, 1 teaspoon salt, 1 teaspoon white pepper, 1 tablespoon oyster sauce, 1 tablespoon Shao Xing wine, 1 teaspoon sesame oil, and 1 teaspoon chicken powder.
⏱️ 3 min - 8
Mix all the ingredients thoroughly until the mixture becomes sticky and cohesive. You can use your hands for best results.
⏱️ 5 min - 9
Add the 1 egg white to the mixture and mix again until it is fully incorporated and the filling is well combined.
⏱️ 2 min - 10
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This chilling step helps to firm up the mixture, making it much easier to handle during wrapping.
⏱️ 30 min - 11
To wrap the Siu Mai, take one yellow wonton wrapper and place a spoonful of the chilled filling in the center. Gently squeeze the sides of the wrapper around the filling to form a cup shape, leaving the top open and the filling slightly exposed.
⏱️ 10 min - 12
Top each formed Siu Mai with a small amount of diced carrot for visual appeal. Repeat with the remaining filling and wrappers.
⏱️ 5 min - 13
Arrange the Siu Mai in a steamer basket, ensuring there is enough space between them for even cooking. Steam them over high heat for 8 minutes.
⏱️ 8 min - 14
Serve the hot Siu Mai immediately with a side of chili oil for dipping.
⏱️ 1 min