🥟 Siu Mai
Siu mai are open-topped Cantonese dumplings with a juicy filling of pork, shrimp and chopped shiitake mushrooms, seasoned with soy sauce and gathered in a thin wheat wrapper. Steamed until springy, they have a savoury, slightly earthy taste. They are a staple of dim sum, served by the basket with tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g minced pork
- 150 g raw shrimp, chopped
- 4 dried shiitake mushrooms, soaked and finely chopped
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 24 round wonton wrappers
- Salt and white pepper to taste
Method
- Combine pork, shrimp, shiitake, soy sauce, ginger, salt and pepper and mix vigorously until sticky.
- Place a heaped teaspoon of filling on each wrapper and gather the sides up into an open cup.
- Press the filling down and flatten the base.
- Steam on a lined steamer over boiling water for 10–12 minutes.
- Serve hot straight from the steamer.
How to make it lighter
- Increase the shiitake and shrimp and reduce the pork for a leaner filling.
- Have a set number of pieces and fill up with steamed greens.
- Skip fried dim sum items alongside — steamed dumplings are the lighter choice.
History
Siu mai are a fixture of Cantonese yum cha in Guangzhou and Hong Kong, and the dumpling is generally thought to come from older northern Chinese shaomai. Today they are found in dim sum restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →