Delicately wrapped and generously filled, siu mai is a quintessential dim sum favorite known for its signature open-top shape. These bite-sized dumplings are brimming with juicy, savory flavors, thanks to a combination of finely minced meat, seafood, and aromatic seasonings. Whether enjoyed as a street food snack, an appetizer, or as part of a grand dim sum spread, siu mai is cherished for its irresistible texture—tender yet firm, with a slight chew from the wrapper. Its versatility allows for endless variations, making it a beloved staple in Cantonese cuisine and beyond.
Ingredient Breakdown
A perfect siu mai filling starts with the right proteins, and the combination of fatty beef mince and prawns ensures a balance of rich, juicy texture with a subtle sweetness from the seafood. Shiitake mushrooms, after being soaked and finely chopped, introduce a deep umami undertone that enhances the dumpling’s complexity, while the white parts of green onions add a mild sharpness that complements the meatiness. Seasoning is essential in bringing out the best in these ingredients—salt and sugar balance the flavors, light soy sauce provides a savory depth, and Shaoxing wine (or its substitutes) lends a slightly fragrant, almost nutty undertone. The choice of wonton wrappers determines the dumplings’ final texture; thin, pliable wrappers allow the filling to shine without overpowering it. A final garnish of flying fish roe adds a burst of color and a delicate briny pop, making each dumpling as visually stunning as it is flavorful.
Step-by-Step Preparation Guide
Preparing the Filling
For a well-balanced siu mai, mixing the filling correctly is crucial. The beef, salt, soy sauce, Chinese cooking wine, and sugar are combined in a large bowl and mixed vigorously. This process not only ensures even distribution of flavors but also transforms the mixture from a crumbly consistency to a slightly sticky, pasty texture that holds together well. Once the base is prepared, the finely chopped shiitake mushrooms, prawns, and green onions are gently incorporated. Stirring just enough to combine these elements ensures that the prawn pieces remain slightly chunky, giving each bite a pleasant contrast in texture.
Shaping and Wrapping the Dumplings
Shaping siu mai requires precision to achieve the traditional look. A simple technique involves forming a small circle using the thumb and forefinger, placing a wonton wrapper over the opening, and gently pushing a heaped teaspoon of filling into the center. Using a butter knife, the filling is spread to reach the edges, ensuring the wrapper is packed just right. Once placed on a flat surface, a light press at the base flattens it for stability, while fingers shape the sides into a round form with an open top. This technique is repeated for each dumpling, ensuring uniformity in size and shape for even cooking.
Steaming to Perfection
The key to a perfectly steamed siu mai lies in preparation. A bamboo or stovetop steamer is lined with perforated baking paper to prevent sticking, and the dumplings are arranged with slight gaps between them to allow proper airflow. A wok is filled with just enough water to create steam without touching the steamer’s base, and the heat is set to medium-high until a rapid simmer is achieved. Once the siu mai are placed inside, they steam for approximately eight minutes, or until they reach an internal temperature of 75°C (165°F). Larger dumplings may require additional time, and keeping the lid tightly sealed ensures consistent cooking. Once done, each siu mai is topped with a small amount of flying fish roe, enhancing its presentation with a touch of vibrant color.
Recipe Tips & Frequently Asked Questions
Ensuring the filling is well mixed to create a tender, juicy texture. Mixing the meat thoroughly allows the proteins to bind, resulting in a firm yet tender dumpling.
Keeping the wonton wrappers from drying out while shaping. Cover unused wrappers with a damp cloth to keep them pliable.
Steaming in batches for better airflow and even cooking. Avoid overcrowding the steamer to ensure each dumpling cooks properly.
Adjusting steaming time based on wrapper thickness and filling size. Thicker wrappers or larger dumplings may require an extra minute or two.
Storing and reheating leftover Siu Mai while maintaining texture and flavor. Store in an airtight container in the fridge and reheat by steaming for a few minutes.
Can I use other meats instead of beef?
Pork and chicken can be used, but a bit of added fat will keep the filling moist.
Why is my Siu Mai filling falling apart?
The filling needs to be well-mixed to achieve a cohesive texture.
How can I prevent the wrappers from sticking to the steamer?
Using baking paper with holes or a light brush of oil prevents sticking.
Can I freeze Siu Mai before steaming?
Yes, freeze them on a tray before transferring to a bag. Steam directly from frozen, adding a few extra minutes.
How do I make a vegetarian version?
A mix of tofu, mushrooms, and finely chopped vegetables can be used for a flavorful alternative.
What to Serve With This Recipe
Siu Mai pairs beautifully with an array of classic dim sum accompaniments. Traditional sides like dumplings, crispy spring rolls, or a comforting bowl of congee elevate the experience of enjoying these delicate dumplings. Dipping sauces are essential in enhancing their flavor—classic combinations include soy sauce mixed with black vinegar for a tangy, savory balance, or a spicy kick from chili paste or Sriracha. For those who enjoy creative presentations, siu mai can be plated elegantly for gatherings, incorporated into bento-style meals, or served alongside a light, fragrant broth for a unique twist.
Mastering siu mai at home allows for endless customization, from adjusting the protein choices to experimenting with different garnishes. The key to a perfect siu mai lies in the balance of textures—the softness of the filling, the slight chew of the wrapper, and the delicate burst of umami in every bite. Whether enjoyed as part of a dim sum feast or as a standalone dish, these dumplings promise an experience that is both satisfying and full of flavor.
Ingredients
350g (13oz) fatty beef mince (ground beef)
150g (5oz) prawns/shrimp, peeled, deveined, and finely chopped (0.5cm / 1/5″)
3 dried shiitake mushrooms, soaked in boiling water and finely chopped
2 tablespoons white parts of green onions, finely minced
¾ teaspoon salt
2½ teaspoons sugar
1 teaspoon light soy sauce
1½ tablespoons Chinese cooking wine (Shaoxing wine, or substitute with Mirin or dry sherry)
20-25 wonton or egg wrappers (8cm/3.5″ squares or rounds)
Garnish:
50g (1.5oz) flying fish roe
Instructions
In a large mixing bowl, combine the ground beef, salt, soy sauce, Chinese cooking wine, and sugar. Using a spoon or your hands, mix the ingredients vigorously until the mixture transforms from crumbly to slightly sticky and pasty in texture, which should take about 30 seconds.
Next, add the finely chopped shiitake mushrooms, prawns, and minced green onions. Gently mix until all ingredients are evenly incorporated, ensuring the prawn pieces remain intact for a slight bite in the filling.
Create a circle by forming an “O” with your thumb and forefinger. Place a wonton wrapper over this opening and gently press a heaped teaspoon of the filling into the wrapper’s center, pushing it downward into the hole.
Use a butter knife to spread and fill the wrapper until the filling reaches the edges, ensuring it is well packed. Set the dumpling down on a flat surface, pressing lightly to form a stable base. Using your fingers, shape the sides to create a round, slightly open-topped dumpling. Repeat with the remaining wrappers and filling.
Prepare a 30cm (12″) bamboo steamer or stovetop steamer by lining it with perforated baking paper to prevent sticking.
Fill a wok with approximately 2 cups of water, ensuring the steamer basket can sit above the simmering liquid without touching it. Bring the water to a rapid simmer over medium-high heat.
Arrange the siu mai inside the steamer, allowing a small space between each to prevent sticking. Cover with the lid and place the steamer over the simmering water. Steam for approximately 8 minutes, or until the dumplings reach an internal temperature of 75°C (165°F). If using larger wrappers, the steaming time may need to be slightly extended.
Once cooked, carefully remove the steamer from the wok. Lift the lid and place a small amount of flying fish roe in the center of each dumpling for an elegant finish.
Siu Mai is best enjoyed fresh and hot, served immediately with a selection of dipping sauces.
Siu Mai Dipping Sauce
Offer an assortment of condiments to let guests mix their own sauce to taste. Classic options include soy sauce, Chinese black vinegar, or white vinegar. For a spicy kick, provide Chinese chili paste, Sriracha, or another chili sauce. A well-balanced combination is three parts soy sauce, one part vinegar, and a touch of chili to personal preference.
Siu Mai Recipe
Ingredients
- 350 g 13oz fatty beef mince (ground beef)
- 150 g 5oz prawns/shrimp, peeled, deveined, and finely chopped (0.5cm / 1/5″)
- 3 dried shiitake mushrooms soaked in boiling water and finely chopped
- 2 tablespoons white parts of green onions finely minced
- ¾ teaspoon salt
- 2½ teaspoons sugar
- 1 teaspoon light soy sauce
- 1½ tablespoons Chinese cooking wine Shaoxing wine, or substitute with Mirin or dry sherry
- 20-25 wonton or egg wrappers 8cm/3.5″ squares or rounds
Garnish:
- 50 g 1.5oz flying fish roe
Instructions
- In a large mixing bowl, combine the ground beef, salt, soy sauce, Chinese cooking wine, and sugar. Using a spoon or your hands, mix the ingredients vigorously until the mixture transforms from crumbly to slightly sticky and pasty in texture, which should take about 30 seconds.
- Next, add the finely chopped shiitake mushrooms, prawns, and minced green onions. Gently mix until all ingredients are evenly incorporated, ensuring the prawn pieces remain intact for a slight bite in the filling.
- Create a circle by forming an “O” with your thumb and forefinger. Place a wonton wrapper over this opening and gently press a heaped teaspoon of the filling into the wrapper’s center, pushing it downward into the hole.
- Use a butter knife to spread and fill the wrapper until the filling reaches the edges, ensuring it is well packed. Set the dumpling down on a flat surface, pressing lightly to form a stable base. Using your fingers, shape the sides to create a round, slightly open-topped dumpling. Repeat with the remaining wrappers and filling.
- Prepare a 30cm (12″) bamboo steamer or stovetop steamer by lining it with perforated baking paper to prevent sticking.
- Fill a wok with approximately 2 cups of water, ensuring the steamer basket can sit above the simmering liquid without touching it. Bring the water to a rapid simmer over medium-high heat.
- Arrange the siu mai inside the steamer, allowing a small space between each to prevent sticking. Cover with the lid and place the steamer over the simmering water. Steam for approximately 8 minutes, or until the dumplings reach an internal temperature of 75°C (165°F). If using larger wrappers, the steaming time may need to be slightly extended.
- Once cooked, carefully remove the steamer from the wok. Lift the lid and place a small amount of flying fish roe in the center of each dumpling for an elegant finish.
- Siu Mai is best enjoyed fresh and hot, served immediately with a selection of dipping sauces.
Siu Mai Dipping Sauce
- Offer an assortment of condiments to let guests mix their own sauce to taste. Classic options include soy sauce, Chinese black vinegar, or white vinegar. For a spicy kick, provide Chinese chili paste, Sriracha, or another chili sauce. A well-balanced combination is three parts soy sauce, one part vinegar, and a touch of chili to personal preference.
