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. They pair wonderfully with dipping sauces like soy sauce with chili oil or black vinegar. Ideal for weekend brunches or festive gatherings, these dumplings offer a comforting, homemade touch to traditional Chinese cuisine.
Steamed Meat Dumplings
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.Ingredients
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 1
- Amount Per Serving
- Calories 616.3kcal
- % Daily Value *
- Total Fat 42.0g65%
- Saturated Fat 14.8g74%
- Cholesterol 149.8mg50%
- Sodium 10736.3mg448%
- 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.
Note
If using fresh chestnuts, peel and chop them finely before adding to the filling. Canned chestnuts can be used as a convenient substitute; drain and chop them before use.
For a richer flavor, you can add shrimp or crab meat to the filling. Simply chop the seafood finely and mix it in with the pork.
To prevent the dumplings from sticking to the steamer, grease the parchment paper or cabbage leaves lightly with oil.
Leftover siu mai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 3-5 minutes until warmed through.
If you don't have wonton skins, you can make your own using egg noodle dough. Roll the dough thin and cut into squares.
