Beef Shumai 牛肉燒賣

A savory variation of the classic siu mai, these steamed dumplings are filled with seasoned ground beef, often accented with water chestnuts for crunch and a hint of dried tangerine peel for aroma.

Nutrition (per serving)

Ingredients

• 300g lean ground beef
• 50g water chestnuts, finely diced
• 1/2 tsp dried tangerine peel, rehydrated and finely minced
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp salt
• 1 tbsp cooking oil
• 24 round wonton wrappers
• A few drops of black vinegar (for serving)

Steps

1. In a large bowl, combine ground beef, diced water chestnuts, minced dried tangerine peel, cornstarch, soy sauce, oyster sauce, sugar, white pepper, salt, and cooking oil. Mix vigorously in one direction for several minutes until the mixture is cohesive and slightly sticky.
2. Take a wonton wrapper and place about 1 tablespoon of the filling in the center. Gently cup the wrapper around the filling, leaving the top open. Use your thumb and index finger to pleat the sides, forming a small 'basket' shape.
3. Arrange the siu mai in a steamer basket lined with parchment paper or greased surface, ensuring they do not touch each other. Steam over high heat for 10-12 minutes, or until the beef is cooked through and the wrappers are translucent.
4. Serve hot immediately, usually with a splash of black vinegar.

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