The Ultimate Dim Sum Siu Mai Recipe
Royal Nutritional Ledger *
For those counting their gold coins and their calories.
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Royal Decree
This recipe was curated by our editorial team. We highly encourage community feedback and your own culinary discretion!
Did You Know?
Historical Tidbit
Siu mai dates back to the Yuan Dynasty over 700 years ago, originating as a staple along the ancient Silk Road tea houses.
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The Golden Rule
"Never over-stuff the wrappers, or your siu mai will burst open like an over-enthusiastic opera singer."
Ingredients
12 items required
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Chef's Notes
Do not skip the fat in the pork! Lean pork will turn these precious dumplings into rubbery little golf balls.
Pro Tip
Stirring the meat filling in only one direction develops the protein strands, giving your siu mai that coveted bouncy texture.
Kitchen Catastrophe Warning
Forgetting to line your steamer basket with parchment paper or cabbage leaves, resulting in your precious dumplings permanently fusing to the bamboo like modern art.
The Jester's Corner
Royal Court Comedy
Why did the siu mai go to therapy? It felt like everyone was just staring at its open top!
The Culinary Science
The myosin proteins in the minced meat cross-link when mixed and salted, trapping moisture and creating a springy texture during steaming.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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