Beef Siu Mai 牛肉燒賣

A hearty variation of siu mai, filled with finely minced beef, often seasoned with aromatic dried tangerine peel for a fragrant and unique Cantonese flavor.

Nutrition (per serving)

Ingredients

• 300g ground beef (preferably 80% lean, 20% fat)
• 50g water chestnuts, finely diced
• 1/2 piece dried tangerine peel (chenpi), rehydrated and finely minced
• 1 tbsp potato starch
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper powder
• 25-30 sheets yellow siu mai wrappers

Steps

1. Finely dice the water chestnuts. Rehydrate the dried tangerine peel and finely mince it.
2. In a large bowl, combine the ground beef, diced water chestnuts, minced tangerine peel, potato starch, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper powder. Mix well in one direction until the mixture is sticky and well combined.
3. Place a small amount of filling in the center of each siu mai wrapper. Gently cup the wrapper around the filling, leaving the top open. Lightly press the bottom to flatten and shape.
4. Arrange the siu mai in a steamer basket lined with parchment paper, ensuring they don't touch each other. Steam over high heat for 10-12 minutes, or until cooked through.
5. Serve the Beef Siu Mai hot with chili oil or soy sauce.

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