Siu Mai (Steamed Meat Dumplings)

These classic Cantonese siu mai are a dim sum staple known for their juicy, savory filling and delicate texture. The combination of ground pork, pork sausage, and finely chopped chestnuts creates a rich, umami-packed bite, while fresh ginger and soy sauce add aromatic depth. Topped with a vibrant salted egg yolk or shiitake mushroom, these dumplings offer a perfect balance of flavors. They are ideal for special family dinners, Asian-inspired gatherings, or as an elegant appetizer. Steamed until tender, they provide a comforting yet sophisticated dining experience that is sure to impress guests and satisfy cravings for authentic Asian cuisine.

Cooking Method: Steaming, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 805.3

Description

These classic Cantonese siu mai are a dim sum staple known for their juicy, savory filling and delicate texture. The combination of ground pork, pork sausage, and finely chopped chestnuts creates a rich, umami-packed bite, while fresh ginger and soy sauce add aromatic depth. Topped with a vibrant salted egg yolk or shiitake mushroom, these dumplings offer a perfect balance of flavors. They are ideal for special family dinners, Asian-inspired gatherings, or as an elegant appetizer. Steamed until tender, they provide a comforting yet sophisticated dining experience that is sure to impress guests and satisfy cravings for authentic Asian cuisine.

Ingredients

1 pound Pork sausage;ground
1 pound Ground pork;fresh
2 teaspoon Salt
15 Water Chestnuts;chop fine
1 tablespoon Ginger;fresh;minced; -=OR=-
2 tablespoon Ginger
1/2 cup Cornstarch
1/2 cup Chicken broth
1 tablespoon Light soy sauce
1 tablespoon Salted turnips (choan choy)

Directions

1
In a large bowl, combine the ground pork sausage, fresh ground pork, finely chopped chestnuts, minced ginger, salted turnips, and salt.
2
Add the cornstarch and chicken broth to the meat mixture. Mix thoroughly by hand until the mixture becomes sticky and well-combined.
3
Place wonton skins on a clean, dry surface. Keep remaining skins covered with a damp cloth to prevent drying.
4
Place a heaping teaspoon of the meat mixture in the center of each wonton skin.
5
Gather the edges of the skin around the filling and pinch them together to form an open-top dumpling, leaving the top exposed.
6
Place a small piece of salted egg yolk or a slice of shiitake mushroom on top of each dumpling for garnish.
7
Arrange the dumplings in a steamer lined with parchment paper or cabbage leaves, ensuring they do not touch.
8
Steam over boiling water for 10 to 12 minutes, or until the pork is cooked through and the skins are translucent.
9
Serve immediately with soy sauce, chili oil, or black vinegar dipping sauce.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 805.3kcal

% Daily Value *
Total Fat 45.7g71%
Saturated Fat 15.7g79%
Cholesterol 176.5mg59%
Sodium 10974.5mg458%
Total Carbohydrate 29.4g10%
Dietary Fiber 0.1g1%
Sugars 0.8g
Protein 61.9g124%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original text mentioned additional ingredients like sugar, teriyaki sauce, sherry, sesame oil, and Chinese parsley. These are traditional additions for flavor; consider adding 1 tbsp sugar, 1 tsp sesame oil, and 1 tsp Shaoxing wine to the meat mixture for enhanced taste.

If using salted egg yolks, boil them first until hard, then peel and halve or quarter them before placing on the dumplings.

Wonton skins can be purchased at most Asian markets. If unavailable, thin egg pasta sheets can be used as a substitute.

For best texture, keep the filling cold while assembling the dumplings.

Leftover cooked siu mai can be refrigerated for up to 2 days. Reheat by steaming for 5 minutes.

Keywords: siu mai, dumplings, dim sum, pork, steamed, chinese, appetizer, chestnuts, ginger, asian, dimsum, wonton, sausage, cantonese, snack, party food, homemade, seafood, shrimp, comfort food

Read it online: https://www.chefs-mate.com/recipe/siu-mai-steamed-meat-dumplings/