This recipe for Rose-shaped Siu Mai 燒賣 is a fun variation on classic Cantonese steamed pork and shrimp dumplings.
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What is siu mai?
Siu mai 燒賣 is a Chinese dim sum dish consisting of a steamed pork and shrimp mixture encased in a thin, silky wonton skin wrapper.
The dumpling is not fully enclosed, meaning that the meat filling is partially exposed.
Typically, siu mai is ordered along with har gao (蝦餃) which are Chinese shrimp dumplings with a translucent skin wrapper.
A variation on a classic dumpling
This recipe for Rose-Shaped Siu Mai is:
Easy to make: it's actually simpler and easier to make than traditional siu mai, if you can believe it.
Elevated: shaping the dumplings in this manner gives it a fancy feel, perfect for sharing with loved ones.
Hearty: one siu mai dumpling is the equivalent of 3 dumplings, so you don't need to eat as many!
Ingredients you'll need
- Chinese round dumpling wrappers: you can use large wonton skin wrappers (which are square) and cut them into rounds, or use dumpling wrappers, which are slightly thicker and circular in shape
- ground pork: use regular or lean ground pork
- raw shrimp: cut into small chunks
- seasonings: salt, pepper, sugar
- Chinese mushrooms: optional
- tapioca starch or cornstarch: to bind the filling
How to make rose-shaped siu mai
Make the shrimp and pork filling.
Next, lay 3 round dumpling wrappers, with them slightly overlapping each other on your work station.
Spread about 1 tablespoon of filling across the wrappers.
Fold all 3 wrappers upward in half.
Then carefully coil the wrappers (like a snail) and seal the edges with water.
Stand the completed siu mai dumpling upward on a lightly greased plate or baking sheet with parchment paper.
Repeat with the remaining wrappers and filling.
How to cook
Place the siu mai dumplings onto a steaming rack (with a little space surrounding each dumpling) over a wok or large pot filled with water.
Cover with a lid and steam on high heat for 15-20 minutes, or until the filling is cooked through.
How to serve
Serve the steamed rose-shaped siu mai pork dumplings with soy sauce dipping sauce or chili oil.
How to store
Freezer:
You can store the uncooked dumplings on a large baking sheet lined with parchment paper and freeze for 1-2 hours, or until partially frozen.
Transfer the partially frozen dumplings into an airtight freezer bag and freeze for up to 3 months.
Fridge:
Store cooked dumplings in the fridge in an airtight container for up to 3 days.
Other dim sum recipes you may like
Be sure to check out these recipes:
Taro Puffs (Fried Taro Dumplings) Wu Gok 芋角
Rice Noodle Rolls 豬腸粉 (Chee Cheong Fun)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Rose Siu Mai 燒賣 (Steamed Pork & Shrimp Dumplings)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- ½ lb raw shrimp cleaned and cut into small chunks
- ½ lb lean ground pork
- 2 teaspoon tapioca starch or cornstarch
- ½ teaspoon sea salt or soy sauce
- ⅛ teaspoon black pepper
- 2 tablespoon cold water
- 3 dried Chinese mushrooms soaked and diced
- 2 teaspoon granulated sugar
- few drops of sesame oil
- 1 pkg (1 lb) round dumpling wrappers
- water for sealing the dumplings
Instructions
- Lightly grease a plate with some sesame oil.
- Place the shrimp into a stand mixer bowl and stir on low speed for 5 minutes using the paddle attachment.
- Add lean ground pork, salt, tapioca starch, black pepper, cold water, Chinese mushrooms, sugar, and sesame oil. Stir for another 5 mins on low speed.
- Take 3 pieces of dumpling wrappers, place them on the table and overlap them slightly.
- Take about 1 tablespoon of filling and spread it across the middle of the 3 wrappers.
- Lightly moisten the edges with water with your fingertips.
- Fold each wrapper from top to bottom to resemble a half-moon shape.
- Roll from left to right and seal the edges with water.
- Stand the dumplings upright onto a lightly greased plate.
- Repeat with the remaining wrappers and filling.
- Pour water into a large wok or pot and place the dumplings onto a steaming rack. Cover with a lid and steam over high heat for 15-20 minutes.
- Serve immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Mimi
Oh these are beautiful. I just made my husband's favorite steamed buns for his birthday, and whenever we go to a city, we go out for dim sum! Are these the same as Chinese Sho Mai? I know I've spelled that wrong. And, do you have a video on how to form the flower steamed buns? They're so much prettier than mine!
siftandsimmer@gmail.com
Hi Mimi! Thank you so much! Yes, these are just regular Chinese siu mai but coupled together to be formed into a rose shape! 🙂 I will try to add some step-by-step photos and maybe a video one day, but since it's just me in the kitchen, I hate the idea of handling raw meat and touching my camera gear 😛
Katherine | Love In My Oven
I would be intimidated to try something like this, but you have broken the steps down nicely!! I just might give it a go 🙂 They're so beautiful!!
siftandsimmer@gmail.com
Aw thanks Katherine! I find it actually quite straightforward to make -- more so than the traditional pleated dumplings! And big wow factor too 😉
Michelle
These dumplings are gorgeous, I'm so bad a sealing mine but I'll need to keep trying!
Traci
Wow! I always thought these would be so hard to make but your recipe makes it so simple. Thanks for sharing!
Michelle
Thank you Tracy! It's actually very easy! 🙂
Mahy
I can never get tired of dumplings. Yours look amazing - just like the cutest roses! 🙂
Biana
These dumplings look amazing! I like the combination of shrimp and pork together.
Megan Lehr
If you do find that AYCE dumpling restaurant I hope you share the info! I LOVE that these were rose shaped. The best of the rose shaped food fad possible.
Michelle
Haha, sure thing! Thank you Megan! 🙂
Kathryn
These are so gorgeous and they would make an amazing appetizer for any night of the week in our home!
Michelle
Thank you Kathryn! Indeed, they're great anytime!
Linsey
These Rose Sui Mai looks very pretty and delicious! Made once and will make again. Very easy to make!