14 Reviews of Siu Mai or Siomai (Dim Sum Dumplings)

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!

From: MarraMamba

On May 7, 2008

absolutely superb and so easy to make. I used the beef and waterchestnuts. Delicious and a great treat while watching the elections return

From: RonaNZ

On Apr 30, 2008

Wow, these were delicious - and fun to make too! I've never worked with dumpling wrappers before but so glad I tried it. It was so easy. I'll have to try some other dimsum now. I couldn't believe that salt, pepper, garlic and sesame oil could pack so much flavour into these dumplings - but it does. I must admit I added one small chilli but I think it would have been fine without. And the interesting thing is that the flavour permeates into the dumpling wrapper. I made my dumplings with pork (no shrimps since I can't eat them), couldn't find any water chestnuts and I used one spring onion not leek since there is a big difference in size and I reckoned that's what you meant. Sorry I didn't read the recipe properly until I came to make it, looked at my bowl of ingredients, looked at the big leek I had bought and decided that a modification was probably needed. It is still worthy of being a 5 star recipe though because it was so tasty and made me try something new. Thanks.

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!

From: vitalev

On May 8, 2008

These were so much easier than I imagined them to be, and they were super delicious! I used ground beef and LOTS of water chestnuts. These tasted just like what I would get in a restaurant, thanks for a great recipe!

From: BarbryT

On Aug 30, 2008

Oh my, these are wonderful...as good as any I've ever gotten in restaurants. ...And not nearly as difficult to form as I had feared. I certainly shall make these again and again. Used ground beef and water chestnuts. For sauce I combined soy sauce and sesame oil...that complemented the siu mai flavors beautifully. I am delighted I undertook to make these for PRMR--August 2008.

From: Huskergirl

On Jun 2, 2008

These tasted just like I hoped. I made mine in a skillet with chicken broth to steam. I used ground pork as the meat. Will make these again. Thank you for the great recipe. ZWT4 team CHIC CHEFS.

From: 2Bleu (Bird&Buddha)

On May 24, 2008

Super fun and simple to make, these little dumplings are very flavorful. We halved the recipe and mixed it by pulsing with the food processor. We used beef, water chestnuts, and green onion. We then removed half the mixture, and added the mushrooms into the processor (for Buddha). These steamed up perfectly and have delicious flavor in every bite! Served with Basic Fried Rice.

From: Kim127

On Sep 21, 2008

Great dumpling recipe! These didn't even take me as long to put together as I thought they would. Mine weren't very pretty, lol, put they were really tasty! Served it with a soy dipping sauce and it was fantastic. We could have made a meal of these!

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!