Siumaai Cantonese Style

Siumaai Cantonese Style served with rice and green beans drizzled with dipping sauce
Siumaai Cantonese Style

Siumaai Cantonese Style is my take on this well-known Chinese speciality. There are different versions and different spellings (such as Sui Mai, Shaomai & Shumai) but they are all much the same and very tasty. Typically they will contain shrimp and ground pork but I’ve deliberately left out the shrimp this time amid disconcerting reports about antibiotic use at shrimp farms. Given that most of the shrimp sold in our local grocery stores is farmed in Asia where reports have claimed that the product contains not only antibiotics but also Escherichia coli (E. coli) bacteria.

Note: Watch this video from Consumer’s Report if you like shrimp and cook it at home.

Why Use Organic Free-From Ground Pork?

Why Use Organic Free-From Ground Pork? My recipe was done with “free-from” organic ground pork that states that it is free of hormones and antibiotics. Canadian sourced farmed shrimp is more reliable and free from antibiotics and raised in clean water. Needless to say, if you want to add shrimp to the recipe that’s the way to go!

Traditionally Siumaai are steamed and Vicki and I make them this way, but you will need the correct equipment to steam them. Bamboo steamers are inexpensive and can be found in most Chinese grocery stores. Alternatively, you could use this recipe to create closed pan-fried dumplings. Even Wontons are made using dough wrappers filled with ground pork and/or shrimp so that’s an option too!

Makes 30 dumplings

INGREDIENTS:

  • 12 oz lean ground pork
  • 1/2 green onion chopped
  • 2 Napa cabbage leaves (chopped), plus 6 full leaves  to line steaming baskets
  • 1/2 carrot finely grated
  • 1 large clove garlic, minced
  • 1 tbsp ginger, finely grated
  • 2 tsp fresh cilantro finely chopped
  • 1 tsp corn starch
  • 1 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 whole egg
  • 30 wonton wrappers
  • Salt and Pepper to taste

Dipping Sauce (optional):

  • 2 tbsp Soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp hot sauce (use Sriracha or your favourite Hot Sauce)
Main Ingredients on a cutting board
Main Ingredients

 

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INSTRUCTIONS:

  • In a large bowl combine the pork, onion, chopped Napa, carrot, ginger and cilantro.

pork,napa,ginger,carrot,green onion, and garlic in a bowlingredients mixed together a large bowl

  • Using a measuring cup mix together the corn starch, soy sauce, sesame oil, and the egg.
  • Stir and combine this mixture to the ground pork.
  • On a clean flat surface lay out your wonton wrappers and top each one with about 1 generous teaspoon of the pork mixture.

wonton wrappers with pork added to each onenapa cabbage placed in steamer baskets

  • With a small bowl of water, lightly wet the edges of the wonton wrappers using your finger, and lift and pinch each one together forming a small pouch open at the top.
  • Place the 6 Napa leaves into two steamer baskets and add the Siumaai on top of the leaves and try to avoid them from touching each other.

dumplings placed on top of napa cabbage in steamer basketbamboo steamers on stovetop with boiling water in a pan

  • Stack your baskets, cover and steam over boiling water for about 20 to 22 minutes until cooked.
Siumaai Cantonese Style in a steamer basket
Siumaai Cantonese Style in a steamer basket
  • Dipping Sauce: Mix together the soy sauce, sesame oil and Sriracha
Siumaai Cantonese Style with rice and green beans drizzled with dipping sauce
Siumaai Cantonese Style

Notes: Often eaten as appetizers or as part of the Chinese brunch called Dim Sum, Siumaai can also be the main course served with rice and vegetables.

In addition to shrimp, you can add chopped water chestnut which is a classic ingredient as well.

Leftovers (if you have any) are terrific heated in a frying pan with a little bit of vegetable oil!

Galaxy Tab A (2019, 8.0, LTE)
Galaxy Tab A (2019, 8.0, LTE)

 

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Siumaai Cantonese Style

Siumaai Cantonese Style is my take on this well-known Chinese speciality. There are different versions and different spellings (such as Sui Mai, Shaomai & Shumai) but they are all much the same and very tasty.

Makes 30 dumplings

  • Author: Bill Wilkat
Scale

Ingredients

  • 12 oz lean ground pork
  • 1/2 green onion chopped
  • 2 Napa cabbage leaves (chopped), plus 6 full leaves  to line steaming baskets
  • 1/2 carrot finely grated
  • 1 large clove garlic, minced
  • 1 tbsp ginger, finely grated
  • 2 tsp fresh cilantro finely chopped
  • 1 tsp corn starch
  • 1 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 whole egg
  • 30 wonton wrappers
  • Salt and Pepper to taste

Dipping Sauce (optional):

  • 2 tbsp Soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp hot sauce (use Sriracha or your favourite Hot Sauce)

Instructions

  • In a large bowl combine the pork, onion, chopped Napa, carrot, ginger and cilantro.
  • Using a measuring cup mix together the corn starch, soy sauce, sesame oil, and the egg.
  • Stir and combine this mixture to the ground pork.
  • On a clean flat surface lay out your wonton wrappers and top each one with about 1 generous teaspoon of the pork mixture.
  • With a small bowl of water, lightly wet the edges of the wonton wrappers using your finger, and lift and pinch each one together forming a small pouch open at the top.
  • Place the 6 Napa leaves into two steamer baskets and add the Siumaai on top of the leaves and try to avoid them from touching each other.
  • Stack your baskets, cover and steam over boiling water for about 20 to 22 minutes until cooked.
  • Dipping Sauce: Mix together the soy sauce, sesame oil and Sriracha

Notes

  • Often eaten as appetizers or as part of the Chinese brunch called Dim Sum, Siumaai can also be the main course served with rice and vegetables.
  • In addition to shrimp, you can add chopped water chestnut which is a classic ingredient as well.
  • Leftovers (if you have any) are terrific heated in a frying pan with a little bit of vegetable oil!
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Author: Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.