Dumplings — a little morsel wrapped up in a wrapper, it’s like a tiny present, in food form! I love all sorts of dumplings, from gyoza to har gao, sheng jian bao to XLB (xiu long bao)…
I remember chatting with one of my good friends from University while we were waiting for our noodles. We both lamented if there was an AYCE (All-You-Can-Eat) dumpling buffet, we would be the first to line up. That still holds true (so if you know of a place that serves AYCE dumplings, holla at me!)
WHAT IS SIU MAI?
When you go to Cantonese dimsum, you must order siu mai (燒賣).
Siu mai is a steamed pork and shrimp mixture encased in a thin wonton-style wrapper. The dumpling is not fully enclosed, meaning that the pork is exposed.
It’s a classic, and one of my favourites, along with its “partner,” ha gao (蝦餃) (translucent shrimp dumplings).
A VARIATION ON SIU MAI
With Chinese New Year and Valentine’s Day festivities and themes of hearts and roses floating around, I’ve made these Rose Siu Mai shrimp dumplings.
Seriously, If you’re gonna give me a bouquet of flowers, I would take a half dozen of these yummy “roses” over the real deal… because the way to my heart is through my belly! 😉 And real roses wilt and fade away eventually. I’m such a realist. LOL.
These pretty rose siu mai are hefty and will fill you up. One rose siu mai is the equivalent of 3 “regular”-sized siu mai.
HOW TO MAKE SIU MAI
It’s actually simpler and faster to make this rose version. Especially since you’re making 3 dumplings in 1. 😉
Ingredients you’ll need:
- round dumpling wrappers
- ground pork
- seasonings (salt, pepper, etc)
- tapioca or corn starch
First, we’ll make the shrimp and pork filling. I like to do it in the stand mixer, so motion of the paddle helps to bind the filling together.
Next, lay out 3 round dumpling wrappers, with them slightly overlapping each other.
Then 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.
If you make these lovely siu mai, let me know! I’d love to see your recreations! Tag me on Instagram @siftandsimmer or leave me a comment below! Happy dim-summing!
Rose Siu Mai 燒賣 (Steamed Pork & Shrimp Dumplings)
- ½ lb raw shrimp cleaned and cut into small chunks
- ½ lb lean ground pork
- 2 tsp tapioca starch or corn starch
- ½ tsp sea salt
- ⅛ tsp black pepper
- 2 Tbsp cold water
- 3 dried Chinese mushrooms soaked and diced
- 2 tsp sugar
- a few drops of sesame oil
- 1 pkg round dumpling wrappers
- water for sealing the dumplings
- 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.
- Place the dumplings upright onto a plate.
- Repeat with the remaining 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 while hot.
Recipe adapted from my Mom.