Chinese dim sum dessert--Siu Mai also known as Shao Mai recipe
Course dim sum
Cuisine Cantonese
Keyword Sticky Rice
Prep Time 1 hourhour
Cook Time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4people
Calories 355kcal
Author Elaine
Equipment
1 steamer made of bamboo or steal
Ingredients
Ingredients of Siu Mai Wrappers
1cupflour
30mlwater
1egg
¼tsp.salt
2tbsp.cornstarch for dusting
Ingredients of Siu Mai Filling
200gground pork
100gfresh shrimpdiced
50gcarrotsdiced
1piecegingershredded
1scallioncut into pieces
50mlwater
½tsp.salt
3tbsp.cornstarch
1tbsp.light soy sauce
1tsp.oyster sauce
2tsp.sesame oil
2tsp.sugar
dasheswhite pepper
dipping sauce
1tbsp.soy sauce
1tbsp.rice vinegar
1thumb ginger, shredded
Instructions
Making Siu Mai Wrappers
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.
Preparing the Siu Mai Filling
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.
Assembling the Siu Mai
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.
Steam the Siu Mai
Place a carrot slice under each Siu Mai before placing it in the steamer.
Steam the Siu Mai in a steamer for about 10 minutes after the water boils.
Making a Siu Mai Dipping Sauce
Mix everything together for the dipping sauce.
Serve
Top with fish roles and serve with dipping sauces.