I know, I know, I’ve kind of missed the Chinese New Years boat, seeing that the holiday was last week, but I really wanted to share this delicious dim sum recipe. While Siumai might not be the most romantic of foods (seeing how it IS Valentine’s day), it definitely is worth sharing no matter what the holiday.
This treat is traditional served during dim sum and is a must have whenever my family goes. In fact, it was my sister who sent me the recipe and challenged me to make these bite sized morsels.
I’m not going to lie, Siumai is a bit of project and does require a good couple of hours to make the dish, but I have to say it was definitely worth it. To help pass the time, I recruited the help of my fellow blogger, Hilary from Hilary Makes. We ended up not only m
aking Siumai but also potstickers, which are another dim sum favourite. You can find the post for that over at Hilary’s blog.
- 30 round dumpling wrappers
- 200 g ground pork
- 200g shrimp, deveined and shelled, chopped
- 2 T soy sauce
- 1 T Oyster Sauce
- 1 T Sesame Oil
- 1/2 t pepper
- 1 1/2 t corn starch
- 1 1/2 t carrots (grated finely)
- Combine shrimp, pork, soy sauce, oyster sauce, sesame oil, pepper, and corn starch in a medium sized bowl, and mix with hands until well combined
- Place 1 T of filling in each of the dumpling wrappers and gather the edges of the wrapper to form a little basket around the filling.
- Tap the bottom of the siumai to form a flat base so it can stand up by itself
- Garnish the top of the siumai with the grated carrot
- To cook the siumai: steam for 10 minutes in a bamboo steamer over boiling water.
- Serve and enjoy!