Quick Answer
Siu mai are open-topped steamed pork-and-shrimp dumplings. In this recipe, the wok is a water-containing steamer with a rack and lid, not a dry stir-frying pan. Dipping sauce is served after steaming, not cooked around the dumplings.
Basic Facts
- Approximately 20 small dumplings; pork, shrimp and shiitake; thin round wrappers; covered steamer or wok with rack.
Ingredients
Use 8 oz pork shoulder, 4 oz peeled shrimp, four softened dried shiitakes, 20 siu mai wrappers and minced carrot. Marinade: 1 tbsp light soy, 2 tbsp oyster sauce, half a tsp salt, 2 tsp sugar, 2 tbsp cornstarch, half a tsp baking soda, 1 tsp bouillon, 2 tbsp water and half a tsp white pepper; finish with 1 tsp olive oil and 1 tbsp sesame oil.
Mix a filling that holds its shape
Mince pork, shrimp and mushrooms. Mix pork with marinade, rest briefly, then incorporate shrimp, mushrooms and oils. Refrigerate the filling for the source’s 4-8-hour marination; do not leave it on the counter.
Form open tops and level bases
Divide filling evenly among wrappers. Cup each wrapper around the filling, squeeze the sides and flatten the base so it stands upright. Keep the top exposed. Arrange with gaps on a lightly oiled plate or perforated steamer liner.
Heat the water, not an empty wok
Bring water beneath the rack to a boil. Cover and steam about 10 minutes in a dedicated steamer, or about 12 minutes on a plate in a wok. Size and starting temperature change timing. Check the pork filling reaches 160 F (71 C). Garnish and serve dipping sauce separately.
Quick reference
Keep the boiling water below the food so it cannot splash into wrappers. Refill with hot water carefully if needed. Use a plate lifter or heat-resistant mitts, and open the lid away from your face.
Frequently Asked Questions
Why are the bottoms soggy?
Check whether water splashed up from the wok or the plate collected excessive moisture. Leave room below the plate and avoid waterlogged filling.
When should I add chili oil or soy dipping sauce?
At the table after steaming. Coating raw wrappers in dipping sauce is not part of this steaming method.
Related cooking and sources
For another dish at the table, see dim sum siu mai and cantonese turnip cake recipe.
Recipe basis: Made With Lau recipe and illustrated method. Food safety: USDA thermometer guidance, FDA safe food handling and USDA leftovers guidance. Cooking times are checkpoints; a thermometer determines meat doneness.