Siu Mai Recipe


Nutrition

Cal/Serving: 180
Daily Value: 9%
Servings: 10

Balanced
Sugar-Conscious
Fat7g11%
Saturated2g11%
Carbs21g7%
Fiber2g7%
Sugars2g0%
Protein8g15%
Cholesterol18mg6%
Sodium1055mg44%
Calcium34mg3%
Magnesium21mg5%
Potassium223mg6%
Iron2mg8%
Zinc1mg6%
Vitamin A1116IU22%
Vitamin C10mg16%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg11%
Niacin (B3)3mg14%
Vitamin B60mg9%
Folic Acid (B9)40µg10%
Vitamin B120µg3%
Vitamin E0mg1%
Vitamin K29µg36%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Siu Mai
Farina Kingsley

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Click here to see Have Some Dim Sum at Home.

4
Ratings2

INGREDIENTS

For the chile-soy dipping sauce :

  • 1/4 cup light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon warm water
  • 1/2 teaspoon chile paste
  • 1/8 teaspoon sugar
  • 1 teaspoon minced ginger
  • 1 scallion, minced
  • 1 clove garlic, minced

For the dumplings :

  • 2 cups minced Napa cabbage, 8 whole leaves reserved for steaming
  • 1 1/2 teaspoons salt
  • 1/2 pound ground pork or ground chicken
  • 1/2 cup fresh water chestnuts, peeled and minced, or canned water chestnuts
  • 3 scallions, minced
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground white pepper
  • 30 dumpling wrappers
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup each frozen peas and carrots, thawed

DIRECTIONS

For the chile-soy dipping sauce :

Whisk together all of the ingredients in a small bowl and set aside until ready to serve.

For the dumplings :

Place the minced cabbage and 1 teaspoon of the salt in a large bowl. Mix well and let the salt leach the cabbage of water for 20 minutes.

For the filling, combine the ground meat, water chestnuts, scallions, ginger, garlic, soy sauce, rice wine, sesame oil, sugar, white pepper, and remaining salt in a large bowl and mix well.

Use your hands to squeeze the water out of the minced cabbage, discard the water, and mix the dry cabbage with the pork until well combined. Chill in the refrigerator until ready to make the dumplings.

To form the dumplings, place a wrapper in your palm and brush water along the edge of the wrapper. Spoon 1 heaping tablespoon of filling in the center of the wrapper and with your other hand, form a circle with your thumb and forefinger and close your fingers around the wrapper. Gather up the edges to form a basket and gently squeeze the pleated sides to seal them.

Lightly dust a baking sheet with the cornstarch. Place the dumplings on the baking sheet, making sure to flatten the bottom of the dumplings so they sit up right. Press the excess filling down into the dumpling and press a diced carrot and pea in the dumpling to secure. Repeat with the remaining filling and wonton wrappers.

Bring a large pan or wok filled with 2 inches of water to a boil over high heat. Place a steaming rack in the wok and line 2 salad plates with a single layer of Napa cabbage. Place 8-10 dumplings 2 inches apart on the plates and set 1 plate of dumplings on the steaming rack, cover the dumplings with a lid, and steam them for 10 minutes. Repeat with the remaining dumplings.

Transfer the steamed dumplings to a warmed platter and serve them right away with the chile-soy dipping sauce.

Recipe Details

Adapted from "Farina's Asian Pantry: Demystifying Asian Cuisine" by Farina Wong Kingsley (Farina's Asian Pantry, 2010)

Servings: 10
Cuisine: Cantonese
Special Designations: Kid-friendly

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