Steamed Meat Dumplings (Siu Mai)
Description
These classic Cantonese siu mai deliver a perfect balance of savory pork and sweet, earthy chestnuts. The filling is tender and juicy, wrapped in delicate wonton skins that become translucent when steamed. The open-top design allows the filling to expand, creating a beautiful presentation. These dumplings are a staple in dim sum restaurants but are surprisingly easy to make at home.Directions
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In a large bowl, combine the ground pork sausage, fresh ground pork, minced chestnuts, minced ginger, minced salted turnips, green onion, and parsley.
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Add the salt, sugar, light soy sauce, teriyaki sauce, sherry, sesame oil, and cornstarch to the pork mixture. Mix thoroughly until well combined.
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Gradually add the chicken broth to the mixture while stirring constantly. Continue mixing until the broth is fully absorbed and the filling becomes sticky and cohesive.
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Place a wonton skin on a clean surface. Spoon about 1 tablespoon of the filling into the center of the skin.
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Gather the edges of the skin around the filling, leaving the top open. Pinch the edges together to seal the dumpling, creating the traditional siu mai shape.
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Line a steamer basket or plate with parchment paper or cabbage leaves. Place the formed dumplings in the steamer, ensuring they do not touch each other.
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Steam the dumplings over boiling water for 8-10 minutes, or until the skins are translucent and the filling is cooked through.
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Carefully remove the steamer from the heat. Serve the siu mai hot with your favorite dipping sauce.
Nutrition Facts
Servings 15 pies
- Amount Per Serving
- Calories 616.3kcal
- % Daily Value *
- Total Fat 42.0g65%
- Saturated Fat 14.8g74%
- Cholesterol 149.8mg50%
- Sodium 1500.0mg63%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.6g
- Protein 53.3g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
