Industry Client Recipes
(With Permission)

Siu Mai (Dumplings)


44 pieceswonton wrappers
1 pack (454 g)Bump Ground Beef + Plant Protein Blend
1/2 cup carrots, grated
2/3 cup white onions, small dice
2 tsp sea salt
1/4 tsp black pepper, ground
1/2 cupcanned water chestnuts, drained and roughly chopped
2 tbsp garlic, minced
egg, beaten
2 tbsp ginger, grated
2 tbspcornstarch
2/3 cupcilantro, chopped
2 tbsp soy sauce
2 tbsp lime juice
1 1/2 tbsplime zest
  1. In a stainless-steel bowl, mix all the ingredients except the wonton wrappers until evenly distributed.
  2. Heat approximately 1” of water in a large pot fitted with a steamer basket, and cover with a lid so it gets to a boil while you prepare your dumplings.
  3. Line the steamer basket with parchment paper.
  4. Working with one dumpling wrapper at a time, spoon about 1 tbsp of the filling into the centre.
  5. Using your finger, moisten the edges of the dumpling wrapper with water.
  6. Bring all four corners up to meet at the centre. Use your fingers to seal all edges.
  7. Place the dumpling in the prepared steamer basket. Repeat until all the dumplings are filled and sealed.
  8. Arrange the siu mai dumplings in a single layer, about 1/2” apart in a steamer basket, and cook for 12 minutes.

Serve immediately.

Chef’s Notes: Best served with sweet chili oil. Store uncooked in a sealed container in the freezer for up to 3 months. Steaming may take longer if cooking from frozen. Make sure the internal temperature reads 165°F.

Fun Fact: Siu mai is a traditional Chinese dumpling. It has many variations in China and beyond, including countries such as Japan, Indonesia, the Philippines, and Vietnam. According to historians, it was originally served as a snack with tea.