Siu Mai is a very common Chinese dumpling, however this recipe is different to your traditional Siu Mai recipe. These little dumplings are quite popular in Mauritius and people often call them ‘Bouchon’ which translates to a bottle cap because of their shape! Our filling is a family recipe and we guarantee that you’ll love it!
siu mai / mauritian sao mai
- 500 g pork or chicken minced
- 50 pcs wonton wrappers
- 250 g chokos (chouchou)
- 150 g carrot
- 100 g water chestnut
- 20 g dry black fungus
- 2 tbsp corn or tapioca starch
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp ground white pepper
- Soak the dry fungus in water for a few minutes. Once they are hydrated, chopped them up in small pieces and set aside.
- Wearing a glove, peel your vegetables and diced them all into small cubes (approx. 0.5 x 0.5 cm).
- In a large mixing bowl, place your minced meat then add in all your diced vegetables — fungus, chokos, carrots, water chestnut.
- Add in all the seasoning as well as the corn/tapioca starch. Mix everything well to combine. The filling should end up slightly sticky.
Watch our video below to see how to fold the siu mai!
- To fold the dumpling, start by placing ½ tbsp of filling in the middle of a wonton wrapper.
- Hold 2 opposite corners of the wrapper and lift the dumpling.
- Make a circle with your thumb and index finger, then push the dumpling inside so that all sides are folded over the meat and creates a kind of cylinder.
- Press the top and bottom of the siu mai while turning it around still between your thumb and index finger.
Cook the siu mai
- Place the siu mai on an oiled (or use some baking paper underneath the siu mai) steamer basket.
- Steam for 20mins, and enjoy!