Siu Mai / Shumai Recipe (Pork and Prawn Dumplings)

Pork mince: Ground pork that serves as the primary protein base for the dumplings.

Prawns: Peeled and chopped prawns add a sweet and briny flavor to the filling.

Soy sauce: Provides a salty and umami-rich taste to the mixture.

Sesame oil: Adds a nutty aroma and depth of flavor to the dumplings.

Sugar: Balances the savory elements with a touch of sweetness.

Cornstarch: Helps to bind the filling together and gives it a smooth texture.

Egg white: Acts as a binder to hold the ingredients together.

Wonton wrappers: Thin dough sheets used to encase the filling and form the dumplings.

When preparing the prawns, make sure to chop them into small, even pieces to ensure they mix well with the pork mince. This will create a more uniform texture in your siu mai. Additionally, when forming the dumplings, keep a small bowl of water nearby to moisten the edges of the wonton wrappers if they start to dry out. This will help them stick together better and maintain their shape during steaming.

• pork mince - Substitute with chicken mince: Chicken mince provides a lighter flavor and similar texture, making it a good alternative for those who prefer poultry.

• pork mince - Substitute with beef mince: Beef mince offers a richer taste and can be used for a heartier version of the dumplings.

• prawns - Substitute with scallops: Chopped scallops provide a similar seafood flavor and texture, making them a suitable replacement.

• prawns - Substitute with crab meat: Crab meat offers a sweet and delicate flavor that complements the other ingredients well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• sesame oil - Substitute with olive oil: Olive oil can be used for a milder flavor, though it lacks the nutty aroma of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil offers a similar nutty flavor and high smoke point, making it a good alternative.

• sugar - Substitute with honey: Honey adds a natural sweetness and slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup provides a unique sweetness and depth of flavor.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can be used in the same quantity.

• cornstarch - Substitute with tapioca starch: Tapioca starch offers a similar texture and is a good alternative for thickening.

• egg white - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can mimic the binding properties of egg whites, making it a vegan alternative.

• egg white - Substitute with chia seeds: Soaked chia seeds create a gel-like consistency that can act as a binder in recipes.

• wonton wrappers - Substitute with dumpling wrappers: Dumpling wrappers are similar in texture and can be used interchangeably.

• wonton wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free alternative, though it will result in a different texture.

• To store your Siu Mai in the refrigerator, place the cooked dumplings in an airtight container. They will stay fresh for up to 3 days. Ensure the container is sealed tightly to maintain the dumplings' moisture and flavor.

• For freezing, arrange the uncooked dumplings on a baking sheet lined with parchment paper. Make sure they are not touching each other to prevent sticking. Freeze them for about 1-2 hours until they are firm.

• Once the dumplings are frozen, transfer them to a freezer-safe bag or container. Label the container with the date and contents. These Siu Mai can be stored in the freezer for up to 2 months.

• When ready to cook, you can steam the frozen dumplings directly without thawing. Simply add an extra 5 minutes to the steaming time, ensuring they are cooked through and piping hot.

• If you prefer to thaw the dumplings before cooking, place them in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• For reheating cooked Siu Mai, steam them for about 5 minutes until heated through. Avoid microwaving as it can make the dumplings rubbery and dry.

• To prevent freezer burn, ensure the dumplings are well-wrapped and the container is airtight. This will help preserve the delicate flavors of the pork and prawns.

• If you have leftover filling, you can store it in an airtight container in the refrigerator for up to 2 days. Alternatively, freeze the filling in a freezer-safe bag for up to 1 month.

• Steaming: Place the leftover siu mai in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for about 5-7 minutes until heated through. This method helps retain the dumplings' moisture and texture.

• Microwaving: Arrange the dumplings on a microwave-safe plate, ensuring they do not touch. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway to ensure even heating.

• Pan-frying: Heat a small amount of vegetable oil in a non-stick skillet over medium heat. Add the siu mai and cook for 2-3 minutes on each side until they are crispy and heated through. This method adds a delightful crunch to the dumplings.

• Oven: Preheat your oven to 350°F (175°C). Place the dumplings on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for 10-12 minutes until thoroughly heated.

• Air Fryer: Preheat the air fryer to 350°F (175°C). Arrange the siu mai in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a slightly crispy exterior while keeping the inside moist.

• Mixing bowl: Use this to combine the pork mince, prawns, soy sauce, sesame oil, sugar, cornstarch, and egg white.

• Spoon: This will help you measure and add the filling to the wonton wrappers.

• Wonton wrappers: These are the wrappers that will hold the filling and form the dumplings.

• Steamer: Use this to steam the dumplings until they are cooked through.

• Chopping board: This is essential for chopping the prawns into small pieces.

• Knife: Use this to peel and chop the prawns.

• Measuring spoons: These will help you measure out the soy sauce, sesame oil, sugar, and cornstarch accurately.

• Small bowl: Use this to separate the egg white from the yolk.

• Tongs: These will help you place and remove the dumplings from the steamer without burning your hands.