Siu mai is one of the most popular dim sum dishes in Guangzhou. Shrimp pork filling is my favorite. It tastes so fresh and is a bit of crunchy from the baby bamboo shoots. It is so perfect. Guangzhou people eat this as a breakfast with tea. It is so classic and not hard to make. Make this delicious dim sum for your family or friends- they will be impressed!
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Siu Mai Recipe
FOR THE SIU MAI FILLING (make 20-30 siu mai):
- small peeled shrimp for topping the siu mai
- siu mai skin [you can use wonton skin]
- shrimp/fish egg for garnish
- For the filling, you will need 8 ounces [226 grams] of ground pork. 4 ounces [113 grams] of peeled shrimp, roughly cut it into small pieces. Don’t grind it because you want to taste the small bites of shrimp when you eat it.
- 3 ounces [85 grams] of baby bamboo shoots, finely minced. This will provide a nice crunchy texture. You can switch this ingredient with water chestnut or carrot.
- Next is our seasoning. 1 tbsp of soy sauce, 1 large egg white, 1.5 tsp of cornstarch, 1.5 tsp of sesame oil, 1/2 tsp of sugar, 1 tsp of ground ginger, 1 tsp of ground garlic and 1/2 tsp of salt or to taste.
- Mix that together until it's well combined. Our filling is done.
- Prepared some peeled shrimps and some fish egg. We will put that on the top later!
- Now we can start making our siu mai. Just put some filling into the middle of a wrapper. I use about 2 tsp. Then push the edges up. Use your forefinger and thumb to slightly squeeze it so it can keep the shape. Put a small shrimp on the top and add some fish egg as garnish.
- Place your siu mai in the steamer. Put 1 piece of carrot under it to make sure the sui mai will be easy to take out later.
- Put it above boiling water and steam it on high heat for 6 minutes and you are done.