Shrimp Shumai- Siu Mai

Among all the dim sum dishes, I love Siu Mai the most because I love Siu mai and Cha siu bao the most. Unlike siu mai in Northern China, where the filling is mainly made with sticky rice and mushrooms, dim sum Siu mai usually uses pork and shrimp as filling. In this recipe, I will guide you to make classic Cantonese siu mai at home from wrapper to filling.

What are the other names of this dish?

You may hear many names of those lovely steamed dim sum bits, siu mai, shumai, and shao mai are the most commonly used three names.

Different names come from different dialect of Chinese because it is widely popular in China. For example, Siu mai is the name from Cantonese while Shao mai is a more northern way of the express.  

What are siu mai or shao mai or shumai?

Siu Mai is one of the prominent members of the Chinese dumpling family along with the popular wonton, all types of dumplings, and Har Gow. Yet, it has distinctive features that make it unique from these dishes. This delectable dim sum snack is shaped like a cup or flower with its unsealed open top. The filling might be different from the region. But Cantonese siu mai uses pork and shrimp, which is further widely used in many of the other dim sum dishes.

The most popular version of siu mai is the Cantonese Siu Mai. We will take a closer look at how this classic dim sum is prepared. We’ll be covering everything from making the wrappers to preparing the filling.

History of Siu Mai

The history of Siu Mai is rich and dates back several centuries. Though accounts vary, many believe it could be traced back to the Yuan dynasty (1279–1368), a time when the Mongols ruled all of China. Many believe that it was first invented in the northern regions of China, with Shanxi being one of the most likely points of origin.

The earliest forms of the dish bear striking similarity to Siu Mai as we know it today. Put simply, it was a mixture of meats (usually pork or mutton) and vegetables that was wrapped in thin sheets and steamed. The wrapper was made from a simple mixture of flour and hot water. As described by historical documents, Siu Mai was primarily served in tea houses as a snack to eat as one drank tea.

The recipe was gradually spread by merchants. As it went on its journey, the dish was transformed.

For instance, Shao Mai is the Mandarin name for this dish. Unsurprisingly, the difference between this and the Cantonese Siu Mai goes beyond mere changes in pronunciation and spelling. There are also noticeable differences in flavor, recipe, and preparation. For instance, northern-style Shao Mai is filled with sticky rice, sometimes vegan and sometimes with minced meat.

In other parts of China, Siu mai is wrapped in a dough similar to a dumpling wrapper which is white in color. However, Cantonese siu mai uses the dough of wonton wrappers which is yellow in color because the egg is added.

The dish eventually found its way to the capital city of Beijing and major centers like Tianjin. This helped facilitate its further spread to the southern regions of China where it eventually reached Canton and the tea houses of Hong Kong where Cantonese Siu Mai became a staple and favorite for many.

Other dim sum dishes

When you think of Siu Mai, you are probably thinking of the popular Cantonese version. Not only is it an essential entry to any dim sum menu, but it is also iconic in its own right. Take note that Siu Mai has the distinction of being one of the Four Heavenly Kings of Cantonese cuisine – joining the ranks of egg tarts, char siu bao, and Har Gow. Needless to say, it is hardly surprising why this is the version that most people are familiar with.

Cantonese Siu Mai is typically round, as its pork and shrimp filling is wrapped in circular dumpling skins. It is worth noting that other ingredients can also be mixed in such as use ginger, shiitake mushrooms, scallions, wood ear, lotus root, and water chestnuts. Fish roe is then used as a topping. While it may seem complex, making Cantonese Siu Mai is a pretty straightforward process. Just make sure to follow the steps presented below so that you can make it at home.

Pork and shrimp Siu Mai Filling

Next, you will need to prepare the filling. Make sure that you have the following ingredients:

• 200g of ground pork
• 100g of fresh shrimp, diced
• 50g of carrots, diced
• 1 small piece of ginger, shredded
• 1 scallion, cut into sections
• 50ml of water

Do not forget to prepare your seasoning as well.

• 1 tbsp of light soy sauce
• 1 tsp of oyster sauce
• 1/4 tsp of salt
• 1 tsp of sesame oil
• 1 tsp of sugar
• A few dashes of pepper
• 1 tbsp of cornstarch

• Soak the scallion and ginger in water for 20 minutes to make scallion ginger water. In a large bowl, mix the ground pork, shrimp, and diced carrots.
• Add 2 tablespoons of scallion ginger water and mix well.
• Add the light soy sauce, oyster sauce, salt, sesame oil, sugar, pepper, and cornstarch.
• Mix until the filling has a sticky, slightly plain color texture.

Assembling and Cooking the Cantonese Siu Mai

Now that you have your wrappers and filling ready, you can now proceed to assemble and cook the Siu Mai. Before you proceed, however, you will need to ensure that you have the following on hand:

• Bamboo steamer
• Carrots slices, or cabbage pieces. If you prefer to use carrot slices, I highly recommend you use larger carrots.
• Prepare a bowl of water: water will help the wrapper to attach together better.

To assemble, you will need to do the following:

1. Place a wrapper in your hand
2. Add a spoonful of filling in the center.
3. Pinch the wrapper at the top to create pleats around the filling, leaving the center exposed. You need to use the other hand to help shape the shaomai and flat the top.

How to steam siu mai

Repeat this process until you have the desired number of Siu Mai. Then, once everything has been assembled, you can now proceed to cook your Siu Mai.

1. Place a carrot slice under each Siu Mai before placing it in the steamer
2. Steam the Siu Mai in a steamer for about 10 minutes.

Carrot slices will prevent the Siu Mai from sticking to the steamer. Do not skip this step or else you risk wasting all your efforts. Once the Siu Mai is cooked,  you can top each of them with fish roe for added flavor and color.

About the topping: fish role

Fish role is used as a topping for classic Cantonese Siu mai. It has a crispy and mischievous taste which can form a lovely comparison with the Unami siu mai filling. Another reason why we use it is because it adds a lovely color to siu mai. If you don’t have some, you can replaced it with diced carrots.

Fish roles should be added after the siu mai is steamed while diced carrots should be before steaming.

Siu Mai Dipping Sauce

Once you have your Siu Mai, we highly recommend that you go the extra mile and prepare your dipping sauce as well. It only takes a minute to prepare but it will elevate the entire experience, so don’t skip it! The key to a good Siu Mai sauce is balance.

How to Store Siu Mai

The best way to store Siu Mai is to freeze them. Similar to other types of dumplings, you can make a big batch of Siu Mai and store it in your freezer for future use. To do this, just follow these steps:

• Place your uncooked Siu Mai on a tray in a single layer
• Place your tray in the freezer until the Siu Mai are frozen.
• Once completely frozen, transfer the Siu Mai into air-tight containers

Frozen Siu Mai can last up to three months. When you need to serve them, simply place your Siu Mai in the steamer. There is no need to thaw the Siu Mai beforehand. If frozen correctly, they should taste as great as freshly made ones.