Beautiful delicious steamed bundles of goodness… I love dim sum, and especially siu mai. They’re pretty simple to make and your effort will be rewarded.
There are many kinds of siu mai. The way I’m making it here is Cantonese and has a pork and mushroom filling. Fillings will vary and there’s no ‘one way’ to do it. Feel free to vary your ingredients to your own preferences.
Today, I started with ginger, shallots and garlic, finely chopped. This can be done with knife or a food processor, it’s up to you.
The photo illustrates how finely to chop it. I prefer not to chop too fine, as I like to be able to still make out the individual flavors in the finished product. For this recipe, I used two types of mushrooms. Dried straw mushrooms and dried cloud ear mushrooms.
Chop the mushrooms to medium fine (about 1/16″ to 1/8″ size). The straw mushrooms are pictured above, the cloud mushrooms should look like this.
Once they’re chopped, the proportions should look like what you see above. Add chopped green onion, (rehydrated) dried scallops – chopped finely, and chopped water chestnuts
Proportions look like this:
Using Siu Mai wrappers, take a spoon at a time and form, then place on a pan.
To form the siu mai, simply gather the edges and fold the ‘fins’ in the same direction (clockwise or counter-clockwise).
Steam some for immediate consumption or bag and freeze for another day. 1 pack of wrappers makes plenty for a few breakfasts. Pictured, some siu mais and wonton frozen.
- 1-2 shallots
- 4-6 pieces water chestnut
- 6 dried shiitake mushrooms
- 6 dried wood ear mushrooms
- 2 cloves garlic
- 3 green onions, chopped
- 1.5 lb. ground pork (coarse ground, if available)
- 2 Tbs. cornstarch
- 1 tsp sesame oil (opt.)
- ½ tsp white pepper
- 1-2 Tbs. oyster sauce
- 1 Tbs. soy sauce
- 1 Tbs. Shaoxing cooking wine
- salt and black pepper to taste
- 1 package siu mai wrappers
- Chop shallots, water chestnuts, mushrooms, garlic, and green onion.
- Season pork with the cornstarch, sesame oil, wine, oyster sauce, soy sauce, salt and pepper.
- Mix in chopped ingredients
- * at this point you can let the mixture rest so the flavors can properly marry. I like to let it rest overnight in the refrigerator, when convenient.
- Fill wrappings, gathering and pinching the sides. It may be helpful to give it a thump when finished to flatten out the bottom.
- Steam for 10 minutes, serve.
- They can be frozen and steamed later, if desired.