# Siu mai (from Chinese Cooking Demystified)

Video: [Siumai, from scratch - How to Make Cantonese Dim Sum style Siu Mai (烧卖)](https://www.youtube.com/watch?v=pXA2H6l-wiA) by [Chinese Cooking Demystified](https://www.youtube.com/@ChineseCookingDemystified).
RecipesMD is not affiliated with Chinese Cooking Demystified. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$7.20 per serving, ~$21.60 for ~3 portions (assumed); saves ~$8.80* per serving (55%) vs ordering out (~$16.00*). * Estimate: predicted from the ingredient list: 7 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario Chinese takeout plate at ~$16, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 250 g all-purpose flour
- 1/2 tsp salt
- 1 1/2 medium-sized eggs
- 50 g water
- 2 drops egg yolk yellow food coloring
- 250 g shrimp
- 1/2 tsp salt
- 1/4 tsp baking soda
- 125 g pork fat
- 335 g pork lean
- 1/4 tsp baking soda
- 1/2 tsp water
- 10 g salt
- 1 1/2 tbsp sugar
- 1/2 tbsp chicken bouillon powder
- 1/2 tbsp white pepper powder
- 1/2 tsp MSG
- 2 tsp light soy sauce
- 6 dried shiitake mushrooms
- 40 g lard
- sliced carrots carrots
- fish roe fish roe

## Steps

1. [0:13](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=13s) Combine flour, salt, mixed eggs, water, and yellow food coloring in a mixer bowl, then mix and knead into a dough.
2. [1:18](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=78s) Cover the dough and let it rest.
3. [1:24](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=84s) Divide the dough into logs and pass through a pasta maker multiple times to develop gluten.
4. [1:35](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=95s) Roll out the dough into thin sheets and cut out round wrappers using a glass.
5. [2:18](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=138s) Marinate de-shelled shrimp with salt and baking soda, then rinse under cold water.
6. [3:07](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=187s) Chop and dry the rinsed shrimp.
7. [3:15](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=195s) Dice pork fat and lean pork, soak lean pork in cold water repeatedly until water runs clean, then dry.
8. [3:36](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=216s) Mix lean pork with baking soda and water, then incorporate shrimp and salt, mixing until sticky and stringy.
9. [4:24](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=264s) Slam the meat mixture against the bowl to develop springiness.
10. [4:31](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=271s) Season the meat mixture with sugar, chicken bouillon powder, white pepper powder, MSG, light soy sauce, and mix well.
11. [4:42](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=282s) Fold in the pork fat and reconstituted, diced shiitake mushrooms.
12. [5:12](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=312s) Add melted lard to coat the mixture last.
13. [5:26](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=326s) Assemble the siumai by filling wrappers with meat, topping each with a shrimp, fish roe, and placing them on sliced carrots in bamboo steamers.
14. [6:16](https://www.youtube.com/watch?v=pXA2H6l-wiA&t=376s) Steam the siumai over boiling water in a wok for 10 minutes.

## Equipment

- stand mixer
- pasta maker
- glass
- chef's knife
- cutting board
- colander
- bamboo steamer
- wok

## What the video didn't say

- exact resting time duration for the wrapper dough other than half an hour mentioned verbally earlier
- exact quantities of carrots and fish roe

Source page: https://recipesmd.com/v/chinese-cooking-demystified-siu-mai