Siu Mai Recipe (Shao Mai, Shu Mai)

Chinese dim sum dessert--Siu Mai also known as Shao Mai recipe

Course dim sum

Cuisine Cantonese

Keyword Sticky Rice

Prep Time 1

Cook Time 15

Total Time 1 15

Servings people

Calories 355kcal

Author Elaine

In a bowl, add flour and mix with salt. Then, add the egg and mix. Gradually add water to the mixture while stirring.
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.
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.
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.

Soak the scallion and ginger in water for 10 minutes to make scallion ginger water.
In a large bowl, mix the ground pork, shrimp, and diced carrots.
Add 2 tablespoon of scallion ginger water and mix well. Add the light soy sauce, oyster sauce, salt, sesame oil, sugar, pepper, and cornstarch.
Mix in one direction for several minutes until the filling has a sticky texture and lighter color. Set aside.

Place a wrapper in your hand. Recommend in the left hand.
Add a spoonful of filling in the center. Then shape your hand to a O shape.
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.