The Best Pork Siu Mai Recipe | Dim Sum Central (2024)

FAQs

What is the difference between dim sum and siu mai? ›

(“Dim sum” refers to the whole collection of dumplings and delicacies served with tea. Among the many dim sum dishes, siu mai – a flowerpot-shaped pork and prawn dumpling – was especially popular.) Dim sims, which come in many shapes and sizes, are usually fried or steamed.

At restaurants, you will oftentimes see Siu Mai (Shu Mai) served with orange fish roe on top. Fish roe is pretty expensive to use at home, especially for a garnish – so I suggest using minced carrot to get the same colorful effect!

There are a couple of reasons why your siu mai is soggy: There was too much moisture in the meat: Make sure your ingredients are dry before adding them to the filling, whether that be the mushroom or prawns.

Wrappers for siu mai, like dumpling wrappers, are round-shaped, but they are yellow-colored, thinner, and extra slippery, similar to Cantonese-style wonton wrappers, which are square-shaped. The yellow color comes from lye water, an alkaline solution that gives the dough a springy texture.

As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling".

The secret behind Din Tai Fung's iconic dumplings lies in the use of Kurobuta pork and the expertise of the highly skilled chefs who meticulously prepare each xiaolongbao. They craft thin dough wrappers holding a delightful mix of hot, sizzling broth, and savory pork fillings.

Dim Sum - Siew ​Mai (16g) - Minced pork, shrimp and fish meat, wrapped in a flour skin, and steamed. ​Healthy tip: 3 Siew mai would make a suitable snack for someone who is watching their weight. However, they are high in sodium, so avoid dipping in extra sauce.

Definitely DO NOT steam them and then freeze them. You can freeze them for at least a month. When you're looking to cook them, just let them thaw completely before steaming.

Steam until the filling inside the siomai reaches 165 °F (74 °C) with an instant read thermometer.

Cantonese shumai, also known as siu mai and shao mai, is one of the post popular dim sum items. Pair these shumai with some salt and pepper tofu, chinese garlic green beans, and some baked char siu bao to start your at-home dim sum!

How are you supposed to eat dim sum? ›

1 – Take smaller bites

Unlike sushi, dim sum is not meant to be gulped down in one bite. The flavors in these dishes are better when consumed slowly. More complex dishes like xiao long bao also have to be consumed carefully. Make sure to let the soup inside cool down before taking bites.

Siomai also goes by different names depending on the country. Among these are shumai, shaomai, sui mai, and siew mai. But at the end of the day, it makes up a gorgeous mix of flavors in ground pork, shrimp, onions, and more ingredients stuffed in some tender wonton or dumpling wrapper.

“Siu Mai” literally translates into “Cook sell” in Cantonese, hinting toward the popular dim sum dish's origin. Siu Mai were made to sell, often in teahouses to busy salesmen. On the Silk Road, there were many stops where you could enjoy tea and a plate of these steaming pork-filled dumplings.

The Story Behind Siew Mai

This delectable dumpling is characterised by its open-topped, cylindrical shape with a thin wrapper, usually made from a mix of wheat and tapioca starch. The filling typically consists of ground pork, shrimp, mushrooms, and seasonings like soy sauce, sesame oil, and ginger.

While the “shumai” is commonly filled with a mixture of both meat, mushrooms, and other ingredients, the local siomai is predominantly known to be all meat. Whether it's also got shrimp in the mix, too, or not is a matter of preference but it's commonly flavorful ground pork that's stuffed into the dumpling wrappers.

Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. Similar to the way that the Spanish eat tapas, the dishes are shared among family and friends.