Today, we're diving into the world of Siu Mai, one of the most iconic and delicious dumplings you'll find in any Yum Cha spread.

This Chinese steamed dumpling is a true crowd-pleaser, and the best part is, we can make it ourselves!

It's loaded with savory meat and shrimp, wrapped in a delicate wonton wrapper, and topped with a bit of fish roe for that finishing touch. If you've ever wanted to try making Siu Mai at home, you're in for a treat. Let's get started!

Ingredients You'll Need

Before we start, let's take a look at the ingredients. For the perfect Siu Mai, you'll need a few key components that come together to create a mouthwatering flavor.

• 350g (13oz) fatty meat mince: Fatty meat ensures the filling stays juicy and flavorful. You can ask your butcher for fatty cuts or even try ground meat belly!

• 3 dried shiitake mushrooms: These mushrooms add an earthy depth to the filling, making the dumplings extra savory.

• Shrimp (150g or 5oz): Peeled, deveined, and chopped, shrimp brings a slight sweetness that pairs beautifully with the meat.

• 2 tbsp of white part of green onions: These add a mild, fresh flavor to the mix.

• Wonton wrappers: You can use square or round wrappers; just make sure they're big enough to hold the filling.

Making the Siu Mai Filling

The key to a great Siu Mai is all in the filling, and we want to make sure it's well-mixed and flavorful. First, take your fatty meat and combine it with salt, sugar, soy sauce, and Shaoxing drinks. Mix it all together with a spoon or your hands until it becomes a smooth, sticky texture. Don't worry if it starts off crumbly—just keep mixing until it comes together.

Next, add the shiitake mushrooms, shrimp, and green onions. Be careful not to crush the shrimp too much; you want to keep them in nice little pieces for a perfect bite. Now that the filling is ready, we can move on to shaping our Siu Mai!

Shaping Your Siu Mai

Here comes the fun part—shaping the dumplings! Take a wonton wrapper and form an “O” shape with your thumb and forefinger. Place the wrapper over the hole you've made with your hand, then fill it with a heaping teaspoon of your meat and shrimp mixture. Use a butter tool or spoon to flatten the filling so that it's level with the edge of the wrapper.

Once the filling is set, gently push down on the dumpling to flatten the base, and use your fingers to shape the sides into a round, slightly open cup shape. This is where the Siu Mai gets its signature look—open at the top, showcasing the filling inside.

Steaming the Dumplings

Now it's time to steam these beauties! First, you'll need a bamboo steamer (or any steamer you have) lined with parchment paper to prevent sticking. If you don't have steamer liners, you can easily make your own by folding a piece of baking paper and cutting tiny holes into it.

Next, set up your steamer over a wok with about 2 cups of water in it. Bring the water to a simmer, then carefully place the Siu Mai in the steamer. Cover the steamer with a lid and steam for about 8 minutes. You'll know they're done when the internal temperature of the dumplings reaches 75°C or 165°F.

Serving Your Siu Mai

Once your Siu Mai is steamed to perfection, remove them from the steamer and top each one with a tiny bit of flying fish roe for that extra flair. These little bits of roe are not just for looks—they add a nice salty crunch that complements the savory filling.

Now, serve your Siu Mai immediately with a dipping sauce. A classic combo is soy sauce, Chinese black vinegar, and a bit of chili paste, but feel free to adjust the proportions to your taste!

So grab your ingredients, gather your friends or family, and get ready to enjoy a plate of homemade Siu Mai!