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How to Make Cantonese Shumai (Siu Mai)
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Refer to the post for step-by-step photos on how to wrap the dumplings. My mom also likes adding dried scallops to the filling for more umami flavor. You can usually find dried scallops in Asian supermarkets. If dried scallops are difficult for you to obtain, feel free to leave it out. If you want a more indulgent filing, you can also add pork back fat to the filling. You can read more about it in the notes. This recipe makes between 25 to 30 dumplings.
Ingredients
Meat
• 1/2 lb 80% lean ground pork, lean
Seafood
• 1 Bamboo steamer
• 6 Scallops, small dried
• 1/2 lb Shrimp
Produce
• 1/4 cup Carrots
• 1 tbsp Ginger
• 1/4 cup Scallions
• 2/3 cup Shiitake mushrooms
Canned Goods
• 1/2 cup Water chestnuts
Condiments
• 2 tbsp Oyster sauce
Baking & Spices
• 1 tsp Kosher salt
• 1 tsp Sugar
• 1 1/2 tbsp Tapioca starch
• 1/2 tsp White pepper
Oils & Vinegars
• 1 1/2 tbsp Peanut oil
• 1/2 tbsp Sesame oil
Bread & Baked Goods
• 25 Dumpling wrappers, thin round
Liquids
• 1/4 cup Water
Other
• liner papers for bamboo steamer