Siu Mai Dumplings with Homemade Dumpling Wrappers
Siu Mai Dumplings are a beloved Hong Kong street food and Cantonese dim sum favorite, featuring an iconic open-faced dumpling design that’s steamed to juicy perfection. Filled with a flavorful gingery beef and shrimp mixture, this easy homemade siu mai recipe delivers authentic dim sum flavor right from your kitchen.
Ingredients you’ll need:
- flour
- olive oil
- salt
- water
- ground beef, or ground pork
- shrimp
- soy sauce
- sesame oil
- garlic cloves
- fresh ginger
- sugar, or honey
- spring onions
- vegetable stock, or broth of choice
- chili crisp oil
What are Siu Mai Dumplings?
Siu mai dumplings (pronounce “shoo MY”) are a classic Cantonese dim sum dumpling known for their open-topped shape and savory filling.
Traditionally, they’re made with a thin wheat wrapper and filled with ground pork and chopped shrimp, seasoned with ginger, soy sauce, sesame oil, and white pepper, then steamed and often topped with fish roe or minced carrot. Siu mai are a staple of Hong Kong dim sum and street food culture, served hot in bamboo steamers and enjoyed with tea.
how to make homemade dumpling wrappers:
Homemade Dumpling Wrappers are only 3 ingredients: flour, salt, and olive oil. Oh, and hot water – but does that even count? Lol!
The basic process of making dumpling wrappers in combining those ingredients in a bowl until a shaggy dough then turning out on a clean surface to knead until a smooth, pliable dough ball. You’ll cover it to rest 20-30 minutes to help the gluten relax.
Then roll out into individual dumpling wrappers!
Cook with me!
Siu Mai Dumplings with Homemade Dumpling Wrappers
Ingredients
For the Homemade Dumpling Wrappers:
- 2 1/2 cups All Purpose Flour
- 3/4 cup Hot Water
- 2 tbsp. Olive Oil
- 1 tsp. Salt
For the Filling:
- 1 lb. Ground Beef or ground pork
- 1 cup Finely Chopped Shrimp peeled and deveined
- 2 tbsp. Soy Sauce
- 1 tbsp. Sesame Oil
- 2-3 Garlic Cloves finely minced
- 3 Scallions finely chopped
- 1 tbsp. Freshly Grated Ginger about 2″ peeled chunk
- 1 tbsp. Granulated Cane Sugar or honey
- 1/4 cup Vegetable Stock or broth of choice
For Serving:
- Chili Crisp Oil
- Soy Sauce
- Fish Roe or finely minced carrots
Instructions
To Make the Homemade Dumpling Wrappers:
- Combine the flour and salt in a large bowl. Mix well.
- Add the olive oil and gradually pour in the hot water, mixing until a shaggy dough. Turn out the dough to a clean surface and knead until a smooth and pliable dough, about 2-3 minutes.
- TIP: If the dough is too sticky, add a few tablespoons of flour. If the dough is too firm, add a few teaspoons of warm water.
- Cover and let rest 20 minutes.
- Divide the dough into 4 pieces. Working on piece at a time, roll out to 1/16″ thin, basically as thin as possible, on a very floured surface. Flip the dough occasionally to keep from sticking to the surface.
- Slice into 3″ squares, then stack with lots of flour in-between each to keep from sticking together. Use a sharp knife to slice the corners off to make an octagon-shape. Set aside.
To Make the Filling:
- Combine all ingredients into a large bowl. Mix until very well combined.
- To Assemble the Dumplings:
- Create a C-shape with your hand using your thumb for the bottom of the “C.”
- Place a wrapper on top of your hand. Add a generous spoonful, about 1 tablespoon, of the filling into the center.
- Press the filling down with the spoon to dip into the C-shape and create folded edges.
- As you rotate the dumpling in your hand, use the back of the spoon to smooth down the top of the dumpling and create a flat bottom, as well.
- The dumpling will be open-face, so gently squeeze the top portion together to help it stay together.
To Cook the Dumplings:
- Add parchment liners (or use parchment paper with holes to allow steam through) in your bamboo basket. Add the dumplings.
- Heat up a large skillet over medium heat for 1-2 minutes, until hot.
- Add the bamboo basket (covered) then add 1 cup water to steam for 8-10 minutes. Add more hot water halfway through to keep the skillet steaming.
To Serve:
- Top the dumplings with either fish roe or finely minced carrots in the center of each, as well as extra finely chopped scallions if desired. Enjoy the Siu Mai Dumplings warm with a chili crisp oil and soy sauce mixture to drizzle on top!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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