Open-topped dumplings of ground pork, shrimp and shiitake mushroom wrapped loosely in a thin wheat wrapper and steamed, often topped with a dot of crab roe or a single pea. A dim sum cart staple recognisable by its ruffled yellow collar.
Soak the mushrooms
Cover the dried shiitake mushrooms with hot water and soak for twenty minutes until fully softened, then drain and dice finely.
20 minMix the filling
Combine the ground pork, chopped shrimp, diced mushroom, cornstarch, light soy sauce, oyster sauce, sesame oil, sugar and white pepper in a bowl, and stir vigorously in one direction for two minutes until the mixture turns sticky and cohesive.
Wrap the dumplings
Place a wrapper in a loose circle formed by your thumb and forefinger, spoon in a heaped tablespoon of filling, and gently press down so the sides ruffle up around it, leaving the top open.
Top the dumplings
Press a small pinch of diced carrot onto the top of each dumpling and tap the base flat on the counter so it stands upright.
Steam the dumplings
Line a steamer basket with parchment, arrange the dumplings with space between them, and steam over high heat for ten minutes until the filling is firm and cooked through.
10 minServe
Serve the siu mai hot straight from the steamer, with chilli oil or soy sauce on the side for dipping.
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