Fluffy Siu Mai. Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. And now you can get your fix on demand with this easy to follow recipe! These Chinese steamed dumplings have a classic juicy pork.

Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. Over the weekend, our church held a benefit event for the "Girls at Risk" program in Niger. It was Ryan's idea to make the siu mai for this event. You can have Fluffy Siu Mai using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Fluffy Siu Mai

It's 200 grams of Minced pork.
Prepare 1/2 of Onion.
It's 1/4 block of Tofu.
It's 2 tsp of Sesame oil.
Prepare 2 tsp of Sugar.
Prepare 1 tbsp of Soy sauce.
You need 1 tbsp of Oyster sauce.
It's 1 tbsp of Katakuriko.
It's 1/2 tsp of Salt.
You need 1 of Pepper.
It's 30 of Siu mai skins.
Prepare 1/4 of Lettuce.
You need 1 of as required Vinegar & soy sauce (for dipping).

Siu mai are pork dumplings that are served. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. Cantonese-style siu mai are the version that most people are familiar with. They're round and the filling is wrapped in circular dumpling.

Fluffy Siu Mai instructions

Drain the tofu (just wrap in paper towels) and finely chop the onion..
Add sugar, soy sauce, oyster sauce, sesame oil, salt and pepper to the pork mince and mix well. Add the onion, tofu and mix further. Finally, add the katakuriko and continue mixing..
Slice the siu mai skins into thin strips..
Make balls with the 2 pork mince mixture and coat the balls with siu mai skin strips. Press firmly..
Place shredded lettuce leaves on a plate and put the siu mai on top..
Pour water into a frying pan and place a small dish on top. Bring water to a boil..
Place the plate with siu mai on top of the small dish. Cover with a lid and steam for ten minutes over medium heat..
The lettuce will absorb the tasty meat juice, so them both together..

Siu mai is one of the most popular dim sum dishes in Guangzhou. Shrimp pork filling is my favorite. It tastes so fresh and is a bit of crunchy from the baby bamboo shoots. While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL (pork-free) version so everyone can enjoy this amazing dumpling. The recipe is very easy, calls for ground chicken.