Siu mai, also called xiu mai or “bouchons” on Réunion Island, are one of my favorite dim sum dishes. Why? Easy to fold and deliciously juicy—I eat them by the dozen without getting a stomachache afterward. That’s what I call having your cake and eating it too.
What are siu mai?
Originally from northern China, siu mai spread throughout across China and then the rest of the world, taking on many different forms to suit local tastes. For example, these steamed dumplings are known as Réunionese bouchons.
You’ve probably already tried the extremely popular Cantonese version; it’s a staple of Chinese restaurants around the world.
They’re simple open-faced steamed dumplings—little, loosely sealed cylinders filled with savory meat. Enough daydreaming; let’s cover a few quick notes before diving into the recipe.
Why do we “wash” pork?
When dim sum restaurants serve pork, they traditionally prefer a much paler appearance (as opposed to the smoky, charred, dark look of barbecued pork).
It’s primarily an aesthetic choice. Rinsing also helps remove some of the metallic, blood-like taste.
Keep in mind that the longer you rinse, the more you’ll wash away nutrients (like iron).
Equipment
Ingredients
Main Ingredients
- 20 siu mai wrappers or use wonton wrappers
- 227 g pork
- 113 g shrimp peeled and deveined
- 4 dried shiitake mushrooms (pieces)
- 15 g carrot finely chopped for garnish
Marinade
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 0.5 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons cornstarch
- 0.5 teaspoon baking soda
- 2 tablespoons water
- 0.5 teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- 1 tablespoon sesame oil
- 1 teaspoon sunflower oil
Siu Mai Dough
- 100 g wheat flour
- 50 ml hot water
- 1 egg yolk
- cornstarch for dusting
Instructions
Siu Mai Dough
- In a mixing bowl, gradually stir the water into the flour.100 g wheat flour, 50 ml hot water
- Add the egg yolk and knead until a smooth dough forms.1 egg yolk
- Let rest, covered, for 30 minutes.
- Divide into pieces of about 5g.
- Roll into balls, flatten them, and roll out to make discs about 7.5cm. Dust well with cornstarch to keep them from sticking to one another.cornstarch
- While you form the remaining discs, cover with a damp towel.
Ingredient Preparation
- Rehydrate the mushrooms in hot water for 10–15 minutes. Squeeze out as much water as possible, then finely mince.4 dried shiitake mushrooms (pieces)
- Slice the pork into strips, then mince. Soak in water and massage for 1–2 minutes. Let sit for 10–15 minutes. Drain in a colander and squeeze out as much water as possible by pressing firmly. Tip: bundle everything in a towel to make it easier.227 g pork, 2 tablespoons water
- Wrap the shrimp in a paper towel and press to remove as much moisture as possible. Mince into small pieces.113 g shrimp
- Slice the carrots, cut into strips, then into very fine pieces.15 g carrot
The Famous Marinade
- In a bowl, combine the pork with the marinade ingredients and mix well for 2–3 minutes. Let rest for 15 minutes.1 tablespoon light soy sauce, 2 tablespoons oyster sauce, 0.5 teaspoon salt, 2 teaspoons sugar, 2 tablespoons cornstarch, 0.5 teaspoon baking soda, 0.5 teaspoon white pepper, 1 teaspoon chicken bouillon powder, 1 tablespoon sesame oil, 1 teaspoon sunflower oil
- Add the mushrooms and shrimp. Mix well for a few minutes, cover, and refrigerate for 4–8 hours. Yes, really.
The Folding From Hell
- Lay a wrapper flat in your palm.20 siu mai wrappers
- Spoon about 1 teaspoon of filling onto the wrapper and gently flatten it.
- Make a circle by pressing your index finger and thumb together, and place the wrapper on the circle. Shape your other fingers into a funnel.
- Using the handle end of a spoon, push down into the center of the wrapper, into the hole made by your fingers.
- Compress the filling in the wrapper by pressing with your spoon while supporting the sides with your fingers. Rotate the dumpling several times.
- Squeeze the bottom half of the dumpling to push some of the filling upward, then flatten the top with your spoon.
- If there isn’t enough filling, add more and start over. I know it’s hard to explain in writing, and I do plan to release a video eventually, but for now you’ll have to make do.
- Top each dumpling with a few small pieces of carrot.
- Steam for about 12 minutes.
Notes
- Spread the siu mai out on a large tray, spacing them well, and freeze for 2 hours.
- Once frozen, transfer them to a plastic bag. This prevents them from sticking together.
- Let them thaw completely in the fridge before using. In short, take them out of the freezer the night before.
Nutrition
primary source: The Woks of life
