Siu Mai

also called shu mai · shumai · siu maai · shao mai · siomai · 燒賣 · pork and shrimp dumpling

The table

4dried shiitake mushroomssoak the mushrooms 30 min, squeeze dry, dice finestir one way until sticky, chill 20 minpress each wrapper into a cup, pack it full, flatten the topsteam 8 min
1 cup(240 mL)hot water
10 oz(285 g; coarse, and not lean — a third fat)ground pork
5 oz(140 g; peeled and roughly chopped)raw shrimp
1 Tbslight soy sauce
2 tspoyster sauce
2 tspShaoxing wine
2 tsptoasted sesame oil
1 tspsugar
1 Tbscornstarch
2 tsp(grated)fresh ginger
1/4 tspwhite pepper
24(thin and yellow)round wonton wrappers
2 tsp(finely diced, standing in for crab roe)carrot
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

1soak the mushrooms 30 min, squeeze dry, dice fine

2stir one way until sticky, chill 20 min

goes in with what step 1 made

3press each wrapper into a cup, pack it full, flatten the top

goes in with what step 2 made

4steam 8 min

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 58 min1 of 4 steps gives no time
Needs you
none given
If you get it wrong
Unforgiving — pork and shrimp are cooked through in eight minutes of real steam or not at all, and a basket that ran dry is how that goes wrong

  1. soak the mushrooms 30 min, squeeze dry, dice fine

    30 minwalk awayfrom the start

  2. stir one way until sticky, chill 20 min

    20 minwalk away30 min in

  3. press each wrapper into a cup, pack it full, flatten the top

    not timed50 min in

  4. steam 8 min

    8 minwalk away50 min in

You'll need bamboo steamer

Goes with

See how it is written
>> title: Siu Mai
>> category: Dumplings & Rolls
>> tags: pork, shrimp, dumpling, chinese, steamed
>> counters: Dim Sum Counter
>> aka: shu mai, shumai, siu maai, shao mai, siomai, 燒賣, pork and shrimp dumpling
>> pairs-with: har-gow
>> servings: 4
>> time: 1 hr 15 min
>> slack: unforgiving — pork and shrimp are cooked through in eight minutes of real steam or not at all, and a basket that ran dry is how that goes wrong

>> step: soak the mushrooms 30 min, squeeze dry, dice fine
Soak @dried shiitake mushrooms{4} in @hot water{1%cup}(240 mL) for ~soak{30%min}, then squeeze them out and dice them fine.

>> step: stir one way until sticky, chill 20 min
Stir @ground pork{10%oz}(285 g; coarse, and not lean — a third fat) with @raw shrimp{5%oz}(140 g; peeled and roughly chopped), @&(~1)mushrooms{}, @light soy sauce{1%Tbs}, @oyster sauce{2%tsp}, @Shaoxing wine{2%tsp}, @toasted sesame oil{2%tsp}, @sugar{1%tsp}, @cornstarch{1%Tbs}, @fresh ginger{2%tsp}(grated) and @white pepper{1/4%tsp} in one direction until the mixture holds together in a mass, then ~chill{20%min}.

>> step: press each wrapper into a cup, pack it full, flatten the top
Cup @round wonton wrappers{24}(thin and yellow) one at a time in your hand, pack @&(~1)filling{} in with a butter knife until it stands proud of the rim, and flatten the top.

>> step: steam 8 min
Steam @&(~1)dumplings{} in a #bamboo steamer{} lined with perforated parchment, each one dotted with @carrot{2%tsp}(finely diced, standing in for crab roe), over boiling water for ~steam{8%min}.