Are you looking for a delicious and easy-to-make dish that combines flavors, textures, and presentation? Look no further than Xiu Mai, a popular Chinese steamed bun that can be filled with a variety of ingredients. From classic pork to spicy seafood, and even vegetarian options, the possibilities are endless. In this article, we will explore 18 mouth-watering Xiu Mai recipes that are sure to impress your family and friends. Whether you’re a foodie, a busy parent, or just someone who loves trying new dishes, these flavorful and easy-to-make recipes have got you covered.
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Classic Pork Xiu Mai with Shrimp
This beloved Chinese dish combines tender pork and succulent shrimp with a savory broth, all wrapped up in a delicate wonton wrapper. With this simple recipe, you can create a delicious and satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound ground pork
– 1/4 cup finely chopped cabbage
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 pound large shrimp, peeled and deveined
– Chicken broth or pork stock (about 2 cups)
– Cooking oil for frying
Instructions:
1. In a mixing bowl, combine ground pork, chopped cabbage, scallions, garlic, soy sauce, sesame oil, salt, and pepper. Mix well.
2. Place a wonton wrapper on a flat surface. Place a small amount of the pork mixture in the center of the wrapper.
3. Top with a shrimp piece.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
5. Fry the wontons in hot oil until golden brown, then serve in chicken broth or pork stock.
Cooking Time: About 30-40 minutes (including wrapping and frying time)
Steamed Chicken Xiu Mai with Water Chestnuts
A classic Chinese dim sum dish, Steamed Chicken Xiu Mai with Water Chestnuts is a flavorful and tender treat. This recipe combines succulent chicken, crunchy water chestnuts, and savory broth for a delightful combination.
Ingredients:
• 1 pound boneless, skinless chicken breast or thighs
• 2 cups water chestnut pieces
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce (optional)
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• Salt and pepper to taste
Instructions:
1. Rinse the chicken under cold running water, pat dry with paper towels.
2. In a separate bowl, mix together chicken broth, soy sauce, oyster sauce (if using), garlic, and sesame oil.
3. Add the chicken to the marinade mixture and refrigerate for at least 30 minutes or overnight.
4. Preheat steamer basket with water to boil.
5. Remove the chicken from the marinade, place in the steamer basket.
6. Steam the chicken for 12-15 minutes or until cooked through.
7. Meanwhile, steam the water chestnuts for 8-10 minutes or until tender.
8. Serve the steamed chicken with water chestnuts and broth poured over.
Cooking Time: 25-30 minutes
Beef and Mushroom Xiu Mai
This hearty Chinese-style steamed bun filling is perfect for a comforting meal or snack. Tender beef, earthy mushrooms, and savory soy sauce come together to create a flavorful combination.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch
– Salt and pepper to taste
Instructions:
1. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Add remaining sesame oil, mushrooms, and garlic to the skillet. Cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add soy sauce, oyster sauce (if using), and cornstarch mixture to the skillet. Stir until combined.
5. Add cooked beef back into the skillet and stir until coated with the sauce.
6. Cook for an additional 2-3 minutes or until the filling is heated through.
7. Serve warm with steamed buns, noodles, or as a topping.
Cooking Time: 15-20 minutes
Vegetarian Xiu Mai with Tofu and Carrots
A creative twist on traditional Chinese rice cakes, this Vegetarian Xiu Mai recipe substitutes meat with tender tofu and sweet carrots. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 block of firm tofu, drained and crumbled
– 2 medium carrots, peeled and grated
– 1 cup cooked Japanese short-grain rice
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a pan, heat 2 tablespoons of oil over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from heat and set aside.
3. In the same pan, add the remaining 2 tablespoons of oil. Add the grated carrots and minced garlic; cook for 2-3 minutes or until the carrots are tender.
4. In a large mixing bowl, combine cooked rice, tofu mixture, soy sauce, and salt to taste. Mix well.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Spicy Xiu Mai with Chili and Garlic
This recipe adds a bold kick to the traditional Chinese dish, Xiu Mai, by incorporating chili flakes and garlic into the filling. The result is a spicy and savory treat that’s perfect for adventurous eaters.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup ground pork
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon white pepper
– 1/4 teaspoon chili flakes
– Salt to taste
– Vegetable oil for cooking
Instructions:
1. In a large mixing bowl, combine ground pork, chopped scallions, garlic, soy sauce, sesame oil, white pepper, and chili flakes. Mix well until all ingredients are fully incorporated.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the pork mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
4. Heat a non-stick skillet or wok over medium-high heat with a small amount of vegetable oil. Cook the Xiu Mai for 2-3 minutes on each side, until they are golden brown and crispy.
5. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Shrimp and Pork Xiu Mai with Bamboo Shoots
Experience the flavors of China with this hearty and savory dish, featuring shrimp, pork, and crunchy bamboo shoots.
Ingredients:
– 1 pound pork belly or shoulder, sliced into thin strips
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 cup bamboo shoots, sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– 4 cups cooked rice (for serving)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the pork strips and cook until browned, about 3-4 minutes. Remove from wok.
3. In the same wok, add the remaining 1 tablespoon of oil. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes.
4. Add the bamboo shoots, garlic, soy sauce, and oyster sauce (if using) to the wok. Stir-fry for 1 minute.
5. Add the cooked pork back into the wok. Stir-fry everything together for another minute.
6. Serve the Xiu Mai mixture over cooked rice.
Cooking Time: 15-20 minutes
Glutinous Rice Xiu Mai Wrapped in Lotus Leaf
This traditional Chinese dessert combines the creamy sweetness of glutinous rice with the delicate flavor of lotus leaf, creating a harmonious and tender treat. Perfect for special occasions or as a sweet surprise.
Ingredients:
– 1 cup glutinous rice
– 2 cups water
– 1/4 cup sugar
– 1/4 cup coconut milk
– 1 tablespoon vegetable oil
– 2 pieces lotus leaves (about 12 inches square each)
– 1/2 teaspoon salt
Instructions:
1. Rinse glutinous rice and soak in water for at least 4 hours or overnight.
2. Drain and mix with sugar, coconut milk, and salt.
3. Heat oil in a pan over medium heat and add the mixture. Stir-fry until fragrant.
4. Cut lotus leaves into squares slightly larger than the rice mixture.
5. Place a spoonful of rice mixture onto the center of each leaf square.
6. Fold the leaf to form a rectangular shape, folding in both sides first then rolling up.
7. Steam the xiu mai wrapped in lotus leaves for 15-20 minutes or until the rice is cooked and the leaves are tender.
Cooking Time: 15-20 minutes
Crab and Pork Xiu Mai with Ginger
Xiu Mai, a traditional Cantonese dim sum dish, is elevated to new heights by the addition of fresh crab meat and pork. This recipe combines the tender textures and rich flavors of these ingredients with the warmth of ginger, creating a delightful treat for any occasion.
Ingredients:
– 1/2 cup pork Xiu Mai mixture (homemade or store-bought)
– 1/4 cup fresh crab meat
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 2 tablespoons water
Instructions:
1. In a mixing bowl, combine pork Xiu Mai mixture, crab meat, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well.
2. Add the water to the mixture and stir until it forms a smooth batter-like consistency.
3. Steam the mixture over boiling water for 8-10 minutes or until cooked through.
4. Serve warm with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Steamed Xiu Mai with Quail Eggs
Xiu Mai is a traditional Chinese dish that combines the softness of steamed buns with the savory flavor of quail eggs. This recipe adds an extra layer of delicacy by using quail eggs instead of regular eggs.
Ingredients:
– 1 package of Xiu Mai (steamed buns) or substitute with mantou
– 4-6 quail eggs, hard-boiled and peeled
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– Salt to taste
– Scallions, chopped for garnish
Instructions:
1. Cut the Xiu Mai into small pieces and place them in a steaming basket.
2. Arrange the quail eggs on top of the buns.
3. In a small bowl, whisk together soy sauce and sesame oil.
4. Pour the sauce over the quail eggs.
5. Sprinkle salt to taste.
6. Garnish with chopped scallions.
7. Steam for 8-10 minutes or until the buns are cooked through.
Cooking Time: 8-10 minutes
Fried Xiu Mai with Crispy Wonton Wrapper
This recipe combines the classic Cantonese dish xiu mai (a type of steamed rice and pork mixture) with a crispy wonton wrapper twist. The result is a satisfying snack or appetizer that’s sure to delight.
Ingredients:
– 1 cup cooked xiu mai (or leftover Chinese-style rice and pork mixture)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– Vegetable oil for frying
– 12-16 wonton wrappers
– Optional: soy sauce, sesame oil, or chili flakes for serving
Instructions:
1. In a bowl, mix together cooked xiu mai and a pinch of salt.
2. Lay a wonton wrapper flat on a surface. Place about 1 tablespoon of the xiu mai mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal.
4. Heat about 1 inch (2.5 cm) of vegetable oil in a large skillet over medium-high heat.
5. Fry wonton wrappers until crispy and golden brown, about 3-4 minutes per side. Drain on paper towels.
6. Serve hot with soy sauce, sesame oil, or chili flakes for added flavor.
Cooking Time: About 15-20 minutes
Lamb Xiu Mai with Cumin and Coriander
Xiu Mai is a popular Chinese dumpling dish, typically filled with pork or chicken. Here’s a recipe that gives it a unique twist by using lamb and adding warm spices like cumin and coriander.
Ingredients:
– 1 pound ground lamb
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 2 tablespoons soy sauce
– 2 tablespoons water
– Dumpling wrappers (about 20-25 wrappers)
Instructions:
1. In a large mixing bowl, combine lamb, flour, salt, and pepper. Mix well.
2. Add vegetable oil, garlic, cumin, coriander, soy sauce, and water. Mix until just combined.
3. Lay a dumpling wrapper on a flat surface. Place about 1 tablespoon of the lamb mixture in the center.
4. Fold the wrapper into a half-moon shape and press edges together to seal.
5. Cook in boiling water for 10-12 minutes or steam for 15-18 minutes.
Cooking Time: 20-25 minutes
Xiu Mai Soup with Napa Cabbage
This classic Chinese soup, also known as “stinky tofu soup,” is a flavorful and nutritious dish that combines the creamy richness of Xiu Mai (fermented bean curd) with the crunch and sweetness of Napa cabbage.
Ingredients:
– 1 block Xiu Mai (fermented bean curd), cut into small pieces
– 2 cups chicken broth
– 1 medium-sized Napa cabbage, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Bring the chicken broth to a boil in a large pot.
2. Add the Xiu Mai pieces and cook for 5 minutes or until it starts to break apart.
3. Add the chopped Napa cabbage, garlic, soy sauce, and sesame oil. Stir well.
4. Reduce heat to low and simmer for 10-12 minutes or until the cabbage is tender.
5. Season with salt and pepper to taste.
6. Serve hot.
Cooking Time: 20-22 minutes
Cheesy Xiu Mai with Mozzarella Filling
Xiu Mai, also known as steamed pork and vegetable dumplings, is a popular Chinese dish that can be elevated by adding a creamy mozzarella filling. This recipe combines the traditional flavors of Xiu Mai with the richness of melted mozzarella cheese.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound ground pork
– 1/2 cup finely chopped cabbage
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 8 ounces mozzarella cheese, shredded
Instructions:
1. In a large mixing bowl, combine ground pork, cabbage, scallions, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the pork mixture in the center of the wrapper.
3. Add a small amount of shredded mozzarella cheese to the pork mixture.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Repeat with remaining wrappers and filling ingredients.
6. Steam the dumplings over boiling water for 8-10 minutes, or until cooked through.
Cooking Time: 15-20 minutes
Xiu Mai with Black Fungus and Wood Ear Mushrooms
This traditional Chinese recipe combines the creamy richness of xiu mai (sticky rice cakes) with the earthy flavors of black fungus and wood ear mushrooms. The result is a hearty, comforting dish that’s perfect for any occasion.
Ingredients:
– 2 cups cooked sticky rice
– 1 cup water
– 1/4 cup dried black fungus, rehydrated and sliced
– 1/4 cup wood ear mushrooms, cleaned and sliced
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Combine cooked sticky rice and water in a bowl. Mix until a dough forms.
2. Divide the dough into small portions and shape into small cakes.
3. Heat oil in a wok or large skillet over medium-high heat. Add chopped onion and cook until translucent.
4. Add sliced black fungus and wood ear mushrooms to the wok. Cook for 2-3 minutes, stirring frequently.
5. Add xiu mai cakes to the wok and stir-fry until browned on all sides, about 5-7 minutes.
6. Season with salt to taste. Serve hot.
Cooking Time: Approximately 15-20 minutes.
Sweet and Sour Xiu Mai with Pineapple
Sweet and Sour Xiu Mai with Pineapple Recipe
A twist on the classic sweet and sour dish, this recipe adds juicy pineapple chunks to create a mouthwatering combination of flavors.
Ingredients:
– 1 cup xiu mai (or firm tofu), cut into small cubes
– 1/2 cup pineapple chunks
– 1/4 cup sugar
– 1/4 cup white vinegar
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large bowl, mix together xiu mai, pineapple chunks, sugar, and salt.
2. In a small bowl, whisk together vinegar and cornstarch until smooth.
3. Add the vinegar mixture to the xiu mai mixture and stir well.
4. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
5. Add the xiu mai mixture and stir-fry for about 2-3 minutes, or until the sauce has thickened and the xiu mai is lightly browned.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 10-12 minutes
Xiu Mai Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the savory goodness of xiu mai (Chinese-style congee) with roasted bell peppers. Perfect for a quick and satisfying meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked xiu mai (Chinese-style congee)
– 1/2 cup cooked chicken, diced
– 1/4 cup chopped scallions
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together xiu mai, chicken, scallions, soy sauce, and sesame oil.
4. Stuff each bell pepper with the xiu mai mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Xiu Mai Skewers with Peanut Sauce
A twist on traditional Chinese street food, these Xiu Mai skewers are crispy on the outside and juicy on the inside, served with a creamy peanut sauce for dipping.
Ingredients:
– 1 pound pork belly or shoulder, cut into small pieces
– 1/4 cup cornstarch
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– Salt and pepper to taste
– Bamboo skewers, soaked in water for 30 minutes
– Peanut Sauce (see below)
Instructions:
1. In a medium bowl, combine pork, cornstarch, soy sauce, vegetable oil, garlic, and ginger. Mix well.
2. Thread the pork mixture onto the bamboo skewers, leaving a small space between each piece.
3. Pan-fry the skewers in hot oil until golden brown and crispy, about 5-7 minutes per side.
4. Serve immediately with Peanut Sauce for dipping.
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons water
– 1 tablespoon rice vinegar
– Salt and pepper to taste
Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Xiu Mai Dumplings with Chili Oil Drizzle
Xiu Mai dumplings are a popular Chinese snack that combines tender pork and vegetable fillings wrapped in delicate wonton wrappers. This recipe adds an extra layer of heat and flavor with a drizzle of chili oil, perfect for those who like a little spice.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound ground pork
– 1/4 cup finely chopped cabbage
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
– Chili oil for drizzling
Instructions:
1. In a large mixing bowl, combine ground pork, cabbage, scallions, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a clean surface. Place 1 tablespoon of the pork filling in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Cook the dumplings in boiling water for 5-7 minutes, or until they float to the surface.
6. Serve with a drizzle of chili oil and enjoy!
Cooking Time: 15-20 minutes
Summary
Discover a world of flavors with these 18 delicious Xiu Mai recipes! From classic pork and shrimp to vegetarian options with tofu and carrots, there’s something for everyone. Try Steamed Chicken Xiu Mai with Water Chestnuts or Beef and Mushroom Xiu Mai for a hearty meal. For a twist, try Spicy Xiu Mai with Chili and Garlic or Cheesy Xiu Mai with Mozzarella Filling. And don’t forget the variety of wraps and dumplings, including Glutinous Rice Xiu Mai Wrapped in Lotus Leaf and Xiu Mai Dumplings with Chili Oil Drizzle. With so many options, you’ll never get bored with these flavorful and easy-to-make recipes!
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