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Nutrition Facts
Serving Size 1 (183g) Recipe makes 6 servings
Calories 404
Calories from Fat 147		(36%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.6g
Cholesterol 86mg		28%
Sodium 467mg		19%
Potassium 341mg		9%
Total Carbohydrate 42.1g		14%
	Dietary Fiber 2.0g	8%
	Sugars 1.3g
Protein 20.5g		41%
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Siu Mai or Siomai (Dim Sum Dumplings)

Recipe #288424 | 40 min | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Pneuma
Feb 25, 2008

Siu mai or Siomai are steamed dumplings but with an open top. They're just so delicious that every time I go to Chinese restaurants or take out, expect me to order this as an appetizer. My Mom/sis used to prepare this as well and is good served with a dip of soy sauce mixed with any of these: calamansi/lemon/lime/kumquat. Now that I have to make it, there are times I opt out on the water chestnuts since I don't have them but it hardly changes a thing. :D Serving size really depends. Sauce recipe: 1/4 cup soy sauce and 1 tsp lemon or lime or calamansi or kumquat.

SERVES 6 (change servings and units)

Ingredients

400 g ground beef (pork with shrimps if you want)
1 medium onion, minced
1 spring onion or scallion or green onion, chopped finely
2 garlic cloves, minced
1/4 cup carrot, chopped
1/4 cup jicama or water chestnut, chopped into tiny bits
1/2 cup mushroom, chopped into bits
1 egg, slightly beaten
2 tablespoons sesame oil
1 dash ground pepper
1 dash salt
50 small wonton wrappers or dumpling wrappers

Directions

1
Mix everything together thoroughly except the wonton wrappers.
2
Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others.
3
Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
4
Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
5
Serve with soy sauce or chili paste (if you want it hot).

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Browse similar recipes by category

Course > Appetizers
Course > Lunch/Snacks
Main Ingredient > Meat > Beef > Ground Beef
Cuisine > Asian > Eastern
Preparation > Time to Make > < 60 mins
Preparation > Simple

Featured Reviews for This Recipe

From: Lavender Lynn

On Oct 22, 2009

Tasty and delicious. My DH picked out this to make when we were picking recipes this month. We all loved them. Made for OZ swap OCT 2009.

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From: Rainbow*Bubbles

On Apr 17, 2009

These were delicious! They're my favourite thing to order at Chinese restaurants and they tasted even better homemade. My whole family loved them, thanks for posting. I also wanted to thank you for trying and reviewing my recipes, I'm really glad you enjoyed them. Thanks again!

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From: alenaellen

On Oct 22, 2008

I used the pork and shrimp combo with water chestnuts and carrots. Made exactly as directed and served with soy sauce, chili flakes and lemon. Superb!

1 person found this review helpful

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From: smellyvegetarian

On Sep 24, 2008

Wowee. To echo other reviewers, these were much easier than I expected. They weren't beautiful...I'm not sure I got the "pleating" down pat. But the filling stayed in and they tasted great. I made these for the September Veg*n swap, so I tripled the mushrooms and water chestnuts and left out the beef/pork. Still tasted great to me! I might be tempted to try adding cabbage one day, too. I served these with a sauce made of soy sauce, minced garlic, and sweet chili paste. Yum! Thanks for posting!

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