Siu mai (Shao Mai, Shu Mai) also known as steamed dumplings is a famous dish (Chinese dim sum). As the top of siu mai is unsealed, siu mai looks like pomegranate.
Siu mai use similar wrapper of ordinary dumpling wrappers. You can use store bought dumpling wrappers or make the wrappers according to this post: how to make dumpling from starch.
Fillings of siu mai can be customized but the most famous filling is shiitake mushroom and sticky rice. Sticky rice, also known as glutinous rice is a very common ingredients in Chinese holiday dishes. It tastes super good with dried goods like dried mushrooms, dried shrimp and sausages. Minced meat is not necessary but will increase the flavor. For vegan readers, skip meat and add more mushrooms.
Sticky rice should be pre-soaked for 12 to 24 hours and then drain. In this amount, I use 1 and 1/2 cup sticky rice and this batch ends with 48 siu mai. You can either freeze them just like dumplings or adjust the ingredient amount for smaller serving. However do not eat too much each time as there are lots of sticky rice used. I have showed two ways of folding the siu mai, but you can also create your own.
Chinese dim sum dessert--Siu Mai also known as Shao Mai recipe
- 1 and 1/2 cup glutinous rice
- 48 dumpling wrappers
- 1 cup minced pork
- pinch of salt
- 1 teaspoon chopped ginger
- 1 tablespoon light soy sauce
- 2 teaspoons cornstarch
- 8-10 dried shiitake mushrooms (soaked with hot water)
- Half of a carrots, diced
- 2-3 tablespoon oil
- pinch of salt
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- liquid for soaking the mushrooms (around 1/2 cup)
- another 1/2 cup water
- Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat.
- Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.
- Soak the shiitake mushroom with hot water for 2-3 minutes. Transfer the shiitake mushroom out and re-soak with hot water. Discard the first soaking water and strain the second soaking water for later filling.
- Remove the mushroom roots and cut into dices. Cut carrots into dices too.
- Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.
- Add salt, dark soy sauce, sugar and liquid for soaking mushrooms and extra 1/2 cup water. Stir continually. Heat until the sauce is almost absorbed.
- Assemble siu mai with dumpling wrappers. Steam siu mai over high fire for 20-25 minutes.
- Serve hot!