Siu Mai (Shao Mai, Shu Mai)
Chinese dim sum dessert--Siu Mai also known as Shao Mai recipe
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup flour
- 30 ml water
- 1 egg
- 1/4 tsp. salt
- 2 tbsp. cornstarch for dusting
- 200 g ground pork
- 100 g fresh shrimp (diced)
- 50 g carrots (diced)
- 1 piece ginger (shredded)
- 1 scallion (cut into pieces)
- 50 ml water
- 1/2 tsp. salt
- 3 tbsp. cornstarch
- 1 tbsp. light soy sauce
- 1 tsp. oyster sauce
- 2 tsp. sesame oil
- 2 tsp. sugar
- dashes white pepper
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 thumb ginger (, shredded )
Instructions
- 1
In a bowl, add flour and mix with salt. Then, add the egg and mix. Gradually add water to the mixture while stirring.
- 2
Cover the bowl with a damp cloth or plastic wrap and let it rest for 10 minutes. After that, knead the dough until it becomes smooth, cover it again with a damp cloth or plastic wrap, and let it rest for another 30 minutes.
- 3
Roll out the dough and fold it in half. Roll it out again, dusting it with cornstarch as needed. Repeat the process until the dough is very thin and translucent.
- 4
Cut out round shapes for the Siu Mai wrappers using a mold. Then roll out to a larger one once again. This can help to make the siu mai wrapper even thinner. Re-cut with a round mold.
- 5
Soak the scallion and ginger in water for 10 minutes to make scallion ginger water.
- 6
In a large bowl, mix the ground pork, shrimp, and diced carrots.
- 7
Add 2 tbsp of scallion ginger water and mix well. Add the light soy sauce, oyster sauce, salt, sesame oil, sugar, pepper, and cornstarch.
- 8
Mix in one direction for several minutes until the filling has a sticky texture and lighter color. Set aside.
- 9
Place a wrapper in your hand. Recommend in the left hand.
- 10
Add a spoonful of filling in the center. Then shape your hand to a O shape.
- 11
Pinch the wrapper at the top to create pleats around the filling, leaving the center exposed. You can use the other hand to help flat the filling and shape the siu mai. Finish all of them.
- 12
Place a carrot slice under each Siu Mai before placing it in the steamer.
- 13
Steam the Siu Mai in a steamer for about 10 minutes after the water boils.
- 14
Mix everything together for the dipping sauce.
- 15
Top with fish roles and serve with dipping sauces.