Hong Kong Street Snack Siu Mai (Fish Siu Mai)
Hong Kong Street Snack Siu Mai (Fish Siu Mai)
Ingredients
For the Wrappers
- 3/4 cup all-purpose flour
- 2 egg yolks
- 2 tablespoons water
For the Fish Filling
- 1 pound basa fish fillets, skinned and deboned
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 teaspoon instant dashi powder
- 1 tablespoon water
- 1 tablespoon duck fat, melted
For Serving (Optional)
- as needed seasoned soy sauce
- as needed chili oil
- as needed bamboo skewers
Instructions
- 1
Begin by preparing the wrappers. In a large bowl, create a well in the center of the all-purpose flour. In a separate small bowl, whisk together the egg yolks and 2 tablespoons of water until combined. Pour the egg mixture into the well.
⏱️ 5 min
- 2
Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 10 min
- 3
While the dough rests, prepare the fish filling. Cut the basa fish fillets into 1-inch pieces. Place the fish pieces in a food processor and process until a smooth paste forms, scraping down the sides as needed.
⏱️ 10 min
- 4
Add the tapioca starch, salt, granulated sugar, white pepper, instant dashi powder, 1 tablespoon of water, and melted duck fat to the fish paste in the food processor. Process again until all ingredients are thoroughly combined and the mixture is thick, uniform, and slightly sticky.
⏱️ 5 min
- 5
After the dough has rested, divide it into several smaller portions. Using a pasta machine, roll each portion of dough out very thinly, gradually decreasing the thickness setting until it is almost translucent. Alternatively, use a rolling pin to roll the dough as thin as possible.
⏱️ 10 min
- 6
Using a 2-3 inch flower-shaped cookie cutter, cut out individual wrappers from the rolled dough. Gather any dough scraps, knead them lightly, and re-roll to cut out more wrappers until all dough is used. You should yield approximately 30 wrappers.
⏱️ 10 min
- 7
To assemble the siu mai, hold a flower-shaped wrapper in the palm of your hand, forming a slight cup. Transfer the fish filling into a piping bag (or use a spoon). Pipe or spoon about 1 tablespoon of fish filling into the center of each wrapper, creating an open-faced dumpling with the wrapper cupping the filling.
⏱️ 10 min
- 8
Arrange the assembled siu mai in a single layer on a metal tray or on parchment paper inside a steamer basket, ensuring there is a little space between each dumpling to prevent sticking.
⏱️ 5 min
- 9
Bring water to a boil in a wok or steamer. Once boiling, place the tray of siu mai onto a steaming rack inside the wok or steamer. Cover tightly and steam for 15 minutes, or until the siu mai are cooked through and the fish filling is firm and opaque.
⏱️ 15 min
- 10
Carefully remove the steamed siu mai. Serve immediately, drizzled with seasoned soy sauce and chili oil as desired. For an authentic street food experience, serve them on bamboo skewers.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong Street Snack Siu Mai (Fish Siu Mai)
Ingredients
For the Wrappers
- 3/4 cup all-purpose flour
- 2 egg yolks
- 2 tablespoons water
For the Fish Filling
- 1 pound basa fish fillets, skinned and deboned
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 teaspoon instant dashi powder
- 1 tablespoon water
- 1 tablespoon duck fat, melted
For Serving (Optional)
- as needed seasoned soy sauce
- as needed chili oil
- as needed bamboo skewers
Instructions
- 1
Begin by preparing the wrappers. In a large bowl, create a well in the center of the all-purpose flour. In a separate small bowl, whisk together the egg yolks and 2 tablespoons of water until combined. Pour the egg mixture into the well.
⏱️ 5 min - 2
Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 10 min - 3
While the dough rests, prepare the fish filling. Cut the basa fish fillets into 1-inch pieces. Place the fish pieces in a food processor and process until a smooth paste forms, scraping down the sides as needed.
⏱️ 10 min - 4
Add the tapioca starch, salt, granulated sugar, white pepper, instant dashi powder, 1 tablespoon of water, and melted duck fat to the fish paste in the food processor. Process again until all ingredients are thoroughly combined and the mixture is thick, uniform, and slightly sticky.
⏱️ 5 min - 5
After the dough has rested, divide it into several smaller portions. Using a pasta machine, roll each portion of dough out very thinly, gradually decreasing the thickness setting until it is almost translucent. Alternatively, use a rolling pin to roll the dough as thin as possible.
⏱️ 10 min - 6
Using a 2-3 inch flower-shaped cookie cutter, cut out individual wrappers from the rolled dough. Gather any dough scraps, knead them lightly, and re-roll to cut out more wrappers until all dough is used. You should yield approximately 30 wrappers.
⏱️ 10 min - 7
To assemble the siu mai, hold a flower-shaped wrapper in the palm of your hand, forming a slight cup. Transfer the fish filling into a piping bag (or use a spoon). Pipe or spoon about 1 tablespoon of fish filling into the center of each wrapper, creating an open-faced dumpling with the wrapper cupping the filling.
⏱️ 10 min - 8
Arrange the assembled siu mai in a single layer on a metal tray or on parchment paper inside a steamer basket, ensuring there is a little space between each dumpling to prevent sticking.
⏱️ 5 min - 9
Bring water to a boil in a wok or steamer. Once boiling, place the tray of siu mai onto a steaming rack inside the wok or steamer. Cover tightly and steam for 15 minutes, or until the siu mai are cooked through and the fish filling is firm and opaque.
⏱️ 15 min - 10
Carefully remove the steamed siu mai. Serve immediately, drizzled with seasoned soy sauce and chili oil as desired. For an authentic street food experience, serve them on bamboo skewers.
⏱️ 5 min