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.
- 1.5 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
- 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
- 1/2 cup liquid for soaking the mushrooms
- another 1/2 cup water
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Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat.
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Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.
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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.
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Remove the mushroom roots and cut into dices. Cut carrots into dices too.
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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.
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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.
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Assemble siu mai with dumpling wrappers. Steam siu mai over high fire for 20-25 minutes.
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Serve hot!
Recipe Video
The Nutrition Facts is based on each single Siu Mai.
They look so pretty.
I guess they can be frozen before steaming so it is possible to prepare a batch big enough for several meals?
I’ve found the answer to my question They can be frozen just after filling and forming and steamed right out of the freezer.
Perfect.
Sure, Susanne! It can be frozen just like dumplings. Wish you love it.
Thanks for lovely, precise directions…you make it look so easy!
Thanks Lyn! Always so sweet.
I like this thing so much. I never know how to cook it, but I usually go to Chinese Restaurant to eat. It is called Dim Sum in my country. It makes me so hungry seeing this. I have to go eat tomorrow. You have a great blog, anyway. Have a good day.
Thanks Kanharo. Yeah, it is one of the dim sum dishes and really quite yummy.
I have been looking all over to find a recipe for shao mai with sticky rice 🙂 thanks so much for posting this, you are great!
You are the most welcome. Sophie! Glad to know you love sticky rice too. It is one of our favorite holiday ingredients.
Fantastic, these cuties look as beautiful as they look delicious. So glad I found your blog, Elaine. 🙂
Thanks Nicole! I like the shapes too.
Dear Elaine, I live in Guatemala and my daughter and I would like to open a Chinese take out stand here since there is nothing available that satisfies that desire for these foods that we miss from NY. Well, I must say I also love the Chinese food in Japan, but have never had the pleasure of eating in China. I was wondering if you have some list of the basic ingredients that one would need to begin this type of cooking venture. I know I can go through it all and make one up myself, but just in case you already have one, it would be very helpful. There are a few stores in Guatemala City that cater to the Chinese part of the culture here, so I would hope to find the things I need there.
Your recipes look wonderful and I am looking forward to this new territory in my culinary experience. I would want to make everything (noodles i.e..) from scratch. Thank you so much if you can help, but also for these recipes. Yours, Cherie
Hi Cherie,
Wow, that’s a lovely adventure about the Chinese take out. I really hope that I could help but I am not experienced with this type of procedure, since I am just a house wife. But I love to help with any recipes I can cook. Good luck with your new business.
Thank you for your blog, it really help me a lot since am working here in Hong Kong as an FDH for a Chinese family.
You are the most welcome, Catherine. Happy cooking!