Classic Siu Mai
Hello! It has been a while, hasn’t it? The last month has be quite busy! We moved! Just for a few months though. We have finally started construction at our house and my kitchen has been totally gutted down to the studs. I’ve never been so excited for destruction of my kitchen. For the next few months we are living in this peaceful house in the woods that feels like we’re living in a whole other world, but still within 30 minutes of San Francisco (with no traffic). We’ve been here for about 2 weeks now and I’m finally starting to not be so afraid of the woods and accept the fact that hearing coyotes and occasionally seeing bats is not so scary (it sort of is though…).
I’ve also started a Dim Sum Series on IG and Tiktok! We’re going on week 5 now and it’s been so much fun to share and eat some of my favorite bites of Dim Sum. Most of the recipes are from my cookbook. Technically this week’s recipe also lives in Mooncakes and Milk Bread, but it’s in Rose Siu Mai form. I wanted to share a classic Siu Mai. And wow, it’s so tasty! I consider Siu Mai part of the Dim Sum starter pack. You have to order it alongside some har gow, cheung fun, and a basket of char siu bao for a complete experience. Siu Mai are open faced dumplings that are filled with pork and shrimp and then topped with a little bit of tobiko. Those are little fish eggs, but if you can’t find those you can just leave the tops of the dumplings bare or top with minced carrots or sliced green onions. These are debatably the easiest dumpling to make, no fancy pleating involved. These Siu Mai just taste right. So juicy and flavorful!
Happy Dim Sumday!
Classic Dim Sum Siu Mai
makes 24 dumplings
1/2 lb shrimp, peeled and deveined
1/2 lb ground pork
2 tbsp oyster sauce
2 tbsp shaoxing (Chinese cooking) wine
1 tbsp cornstarch
1 tsp sesame oil
1 tsp coarse salt
1/2 tsp white pepper
24 siu mai wrappers (or thin pre-made dumpling wrappers)
tobiko, for topping (optional
Smash the shrimp with the side of a flat cleaver and roughly chop until it forms a rough paste. Alternatively, pulse a few times in a food processor.
In a medium bowl, mix to combine shrimp, pork, oyster sauce, shaoxing wine, cornstarch, sesame oil, salt, and white pepper.
To assemble your dumplings, place a heaping tablespoon of filling in the center of your dumpling wrapper. Dab your finger in some water and wet the area of the wrapper around the filling to help the wrapper stick together. Pinch the dumpling together between your thumb and index finger, leaving the top of the filling exposed. Rotate the dumpling and tuck the corners of the wrapper in as needed. Pat the top of the dumpling flat with a knife and make sure the filling is nicely packed in there. Place the dumpling on a parchment lined baking sheet and repeat with remaining dumplings.
Top the siu mai with a tiny bit of tobiko if you’re using it.
Prepare your steamer set up. Brush the steamer with some oil or line with perforated parchment paper. Arrange the siu mai in the steamer and steam for 7 to 8 minutes.
Allow the siu mai to cool for a few minutes and then serve!