Tantalising Siu Mai

Prep Time
Cook Time
Ready In

Recipe: #29390

April 21, 2018

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original is 25-30 servings


  • Serving Size: 1 (26.2 g)
  • Calories 49.6
  • Total Fat - 1.4 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 10 mg
  • Sodium - 197 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.1 g
  • Protein - 2.2 g
  • Calcium - 10.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Squeeze excess water from mushrooms and discard stems and chop rest finely and put all the filling ingredients in a big bowl and mix well - Dim sum chefs tend to stir the mixture in one direction 20 times.

Step 2

Cover with cling wrap and refrigerate for 20 minutes to marinate and set.

Step 3

To make the dumplings, place a teaspoon of filling in the centre of each wonton wrapper and then bring up the sides and gently squeeze to hold the filling.

Step 4

Smooth the filling on top with a knife and tap bottom gently on work bench so that it will stand upright in the steaming process.

Step 5

Add a pinch of carrot on top of the filling and set aside.

Step 6

To cook the dumplings, line a bamboo steamer with non-stick paper and make a few tiny slits for steam to rise through.

Step 7

Alternatively brush steamer lightly with oil.

Step 8

Steam dumpling in batches, for 8 to 10 minutes or until cooked through and serve at once.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When picking out the wonton wrappers, look for wrappers that are thin and pliable.
  • Make sure to use fresh shrimp and water chestnuts for the best flavor in the filling.

  • Substitute shrimp for chicken – Chicken is a milder and more accessible ingredient that is still packed with flavour. This substitution can help to make the dish more accessible to a wider variety of people.
  • Substitute potato flour for cornstarch – Cornstarch is a more common ingredient that is easy to find in most grocery stores. It will also help to bind the filling together more effectively.

Vegetarian Siu Mai Replace the shrimp with an equal amount of finely chopped mushrooms and add an extra tablespoon of potato flour to the filling. Omit the sesame oil and replace with 1 tablespoon of vegetable oil. Add 1/2 teaspoon of sugar to the filling for sweetness. Cook as directed.

Spicy Garlic Green Beans - This classic Chinese side dish is the perfect accompaniment to the tantalizing Siu Mai. It is quick and easy to make, and the spicy garlic flavor pairs beautifully with the delicate flavors of the dumplings. The green beans add a nice crunch to the meal, and the garlic adds a nice kick.

Sticky Rice: Sticky rice is a classic Chinese dish that is the perfect accompaniment to Siu Mai. It is simple to make and has a great chewy texture that pairs nicely with the soft dumplings. The sticky rice helps to soak up the flavors of the garlic green beans, and it is a great way to add a bit of extra texture to the meal.


Q: How long should I steam the dumplings?

A: Steam the dumplings in batches for 8 to 10 minutes or until cooked through.

Q: What ingredients do I need to make dumplings?

A: Dumplings typically require a dough wrapper made of flour, salt, and water, and a filling of your choice such as vegetables, pork, shrimp, or tofu.

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Fun facts:

The origin of Siu Mai dates back to the Song Dynasty (960-1279) when it was served as a tribute to the emperor.

The popular American chef, Gordon Ramsay, has featured Siu Mai in his television series, The F Word, and has described it as “the king of all dumplings”.