Siu Mai Shumai Steamed Dumplings

Only the best siu mai shumai recipe awaits! What are the secrets to keeping these steamed dumplings fresh?

steamed dumpling variety identified

Craving those perfect, juicy siu mai dumplings you find at dim sum?

Forget takeout – I'm about to reveal the surprisingly simple secrets to creating restaurant-quality shumai right in your own kitchen!

Get ready to impress friends and family with these flavor-packed delights that will vanish in minutes.

What You'll Need

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Alright, let's gather all the stuff we're gonna need–this is where the fun begins! First off, grab about 2 pieces of white fish fillet; I reckon 6 oz should do it! And don't forget that pinch of salt and white pepper, just a dash will do.

Now, for the tasty toppings! We're talking half a cup of sliced green onion, about 2 tablespoons of ginger—make sure it's finely julienned, like matchsticks but smaller! Oh, and a tablespoon of red chili to add some kick (if you're brave enough).

Sauce time! You'll need 2 teaspoons of light soy sauce (not the dark stuff!) and 2 tsp of sesame oil; the toasted kind. Finally, let's get 2 tablespoons of peanut oil ready! Remember that for authentic Siu Mai, the wrapper ingredients are also quite important to have on hand, but we'll cover that later!

See? Not too scary! Now, onto the fun part: cooking and assembling!

Step-by-Step Guide

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I'm gonna walk you through this recipe, step-by-step, so you'll get it right! First, you gotta preheat your oven to 200°C. While it's heating up, grab two 25cm pieces of foil and top each with slightly smaller parchment paper.

Now, place your fish fillets on the paper and sprinkle each side with a tiny pinch of salt and pepper – don't overdo it! Drizzle ½ tsp of sake on top. This adds a touch of magic! Next, form a parcel.

  • Make sure to seal the edges well.
  • Bake the parcels for 12 minutes.
  • Let them rest for 3 minutes.
  • Don't skip this part, trust me!

Heat peanut oil until hot and carefully pour it over the green onion, ginger, and chilli. It should sizzle like crazy – that's what we want! Enjoy.

Serving Suggestions

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Once your fish is sizzling, it's time to think about how you're gonna serve it up—presentation matters, after all! I like to serve it straight from the foil "boat" it cooked in; that way, you don't lose a drop of that yummy sauce.

Think about adding a side of steamed rice. That's my go-to–it soaks up all the extra sauce. You know what else is good? Some stir-fried veggies! Seriously, anything that can benefit from a drizzle of that flavorful sauce works wonders. A similar marinade, such as one made with soy sauce ingredients, might also complement the flavors of your dish.

Don't forget the chopsticks! It wouldn't be a proper Asian meal—in my book—without them. Oh, and a little dish for extra soy sauce, if you please! Squidge every bite very well in the sauce before eating; the sauce is really tasty (it will surprise you)!

And, last but not least, serve it hot and fresh. No one likes lukewarm fish, right?

Storage Instructions

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Let's talk about storing leftovers—if there are any! If you're lucky enough to have some leftover Shumai, I can tell you how to keep them tasty!

First, let's think about how to keep them yummy, shall we?

  • Cool 'Em Down: Don't chuck hot dumplings straight into the fridge.
  • Wrap 'Em Up: Seal them tight in an airtight container.
  • Fridge Time: They're good for about 3-4 days.
  • Freezer Option: Want to keep them longer? Freeze up to a month!

I recommend you enjoy leftovers soon. When you're ready to eat, steaming is your best bet — it keeps 'em moist and delicious! You can add a tiny spritz of water to a microwave dish and zap them, but it won't be quite the same. After you microwave them, the Shumai might be a little dry, but they'll still be tasty! Don't you think so?

Short Recipe Version

Siu Mai (Shumai) Steamed Dumplings****

Prep time: 30 minutes

Cook time: 20 minutes

Serving Size: 4

Ingredients:

  • 1 lb ground pork
  • 1/2 cup shrimp, peeled and chopped
  • 1/4 cup shiitake mushrooms, diced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated
  • 1/2 tsp white pepper
  • 36 siu mai wrappers

Instructions:

  1. Combine pork, shrimp, mushrooms, soy sauce, sesame oil, ginger, and white pepper in a bowl. Mix well.
  2. Hold a wrapper in your palm. Spoon about 1 tablespoon of filling into the center.
  3. Gently pleat the sides of the wrapper while pushing the filling down to create a cup shape.
  4. Place the siu mai in a steamer basket lined with parchment paper or cabbage leaves.
  5. Steam over boiling water for 15-20 minutes, or until cooked through.
  6. Serve hot.

Nutrition Information (per serving, estimated):

  • Calories: 350
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 15g