Top 8 Best Ways to Make Delicious Xiu Mai

Ingredients:

• 500g ground pork
• 300g shrimp
• 3 onions
• 6 stalks of green onion
• 2 tomatoes
• 4 cloves of garlic
• 1 tablespoon cooking oil
• Common seasonings (sugar, salt, seasoning powder, pepper)

Instructions:

• Prepare the ingredients: Clean the shrimp, remove the heads, tails, and peel the shells. Chop the shrimp into small pieces and crush them with a knife. Finely chop the green onions and onions. Score the tomatoes with a small X on the skin, blanch them in hot water for about 1 minute, peel, and blend the tomatoes until smooth.
• Season the shrimp and pork: In a mixing bowl, combine the ground pork, shrimp, green onions, and onions. Season with 2 tablespoons sugar, 1 teaspoon seasoning powder, 1/2 teaspoon salt, and a pinch of pepper. Mix well with your hands and marinate for 15 minutes.
• Form the meatballs: Take a small amount of the shrimp-pork mixture with a spoon and shape it into small balls with your hands.
• Steam the Xiu Mai: Boil about 1 liter of water in a large pan, ensuring it fills half the pan. Once the water boils, place the shrimp balls in a steamer basket and steam them for 15 minutes.
• Make the tomato sauce: In a separate pan, heat 1 tablespoon of oil and sauté the garlic until fragrant. Add the blended tomatoes, the steaming water from the Xiu Mai, 2 teaspoons of sugar, and 1/2 teaspoon of seasoning powder. Stir well and let it simmer. Add the steamed Xiu Mai to the sauce, stir gently, and cook on low heat for about 5 minutes. Taste and adjust seasoning as needed before turning off the heat.
• Final dish: Your shrimp and pork Xiu Mai is now ready to serve. With its vibrant red color, these tender, flavorful meatballs paired with the fresh, tangy tomato sauce make for a delicious meal.

Ingredients:

• 500g minced meat
• 350g pork sausage
• 10 salted egg yolks
• 500g tomato sauce
• 1/2 teaspoon wheat flour
• 1 carrot (finely chopped)
• 1 onion (diced)
• Chopped green onions
• Chopped shallots
• 3 sprigs cilantro
• 1 teaspoon sesame oil
• 1 tablespoon cooking oil
• Common seasonings (salt, sugar, ground pepper, seasoning powder, MSG)

Instructions:

• Prepare the filling: In a mixing bowl, combine pork sausage and minced meat in a 1:1 ratio. Add 2 teaspoons of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of MSG, 1/2 teaspoon of wheat flour, and 1/2 teaspoon of ground pepper. Mix well and knead the mixture to ensure the spices are evenly distributed. Let it rest for 10 minutes.
• Shape the Xiu Mai: Cut the salted egg yolks in half and place a portion of the filling around each yolk. Shape the mixture into rounded balls, ensuring the yolk is fully encased. Steam the Xiu Mai for 15 minutes over medium heat. Once cooked, open the lid and allow the Xiu Mai to cool for 5 minutes.
• Prepare the sauce: In a separate bowl, mix 500g of tomato sauce with 2 tablespoons of warm water, 1.5 teaspoons of seasoning powder, 1 teaspoon of MSG, 1 teaspoon of sugar, and 1 teaspoon of sesame oil. Heat 1 tablespoon of cooking oil in a pan, sauté chopped shallots for 2 minutes, then add diced onion and cook until soft. Pour the sauce mixture into the pan and simmer on low heat until it starts to bubble. Add the chopped green onions and turn off the heat.
• Final dish: The salted egg Xiu Mai is now ready to serve. The rich and savory filling pairs perfectly with the creamy salted egg yolk, and the flavorful sauce enhances the taste even further. Enjoy this delicious dish with the homemade sauce!

Ingredients:

• 200g tofu
• 150g vegetarian sausage
• 150g cabbage
• 1/2 carrot
• 100g yam bean
• 50g green peas
• 10g dried shiitake mushrooms
• 1 spring onion
• 20 wonton wrappers
• 1 tablespoon breadcrumbs
• 100ml coconut milk
• 2 sprigs cilantro
• 50g chives
• 30g seasoning mix (pepper, vegetarian seasoning, sesame oil, chili sauce, rice vinegar, soy sauce)

Instructions:

• Prepare the ingredients: Boil the tofu and press out excess water. Mash it and mix with 1 tablespoon breadcrumbs. Clean and finely shred the cabbage, carrot, and yam bean. Finely chop the spring onion. Rehydrate and chop the dried shiitake mushrooms. Sauté the chives with a little oil.
• Prepare the filling: Heat 1/2 tablespoon oil, sauté the spring onion until fragrant. Add tofu, green peas, and shiitake mushrooms, stirring well. Season with 1 teaspoon vegetarian seasoning, 1/2 teaspoon sugar, 1/2 teaspoon ground pepper, 1 teaspoon sesame oil, and 2 teaspoons soy sauce. Stir the mixture well and add the carrot, cabbage, and yam bean. Stir-fry until everything is cooked.
• Make the dipping sauce: In a separate pan, heat the coconut milk until reduced slightly. Let it cool. Mix 4 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon rice vinegar, 2 tablespoons reduced coconut milk, and 2 tablespoons chili sauce in a bowl.
• Wrap and steam the Xiu Mai: Once the filling cools slightly, mix in the vegetarian sausage. Cut the wonton wrappers into circles, place a small amount of the filling in the center, and fold them into tight parcels. Steam the wrapped Xiu Mai for 15 minutes over high heat.
• Final dish: Plate the Xiu Mai and drizzle with chive oil. Serve with the dipping sauce. Garnish with cilantro for a finishing touch.

Ingredients:

• 1 tomato
• 1 tablespoon olive oil
• 1 onion
• 1 spring onion
• 200g white beans
• 2 tablespoons chopped cilantro
• 1 cup breadcrumbs
• 2 tablespoons tomato sauce
• 50g seasonings (salt, pepper, sugar, vegetarian seasoning, etc.)

Instructions:

• Prepare the ingredients: Wash and chop the onions into small cubes. Slice the spring onion finely. Peel and dice the onion. Boil the tofu and press out the excess water, then mash it well.
• Prepare the filling: Heat 1/2 tablespoon of oil and sauté the eggplant until browned. Add 1 tablespoon of water, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stir until the eggplant is soft and set aside. In another pan, heat 1/2 tablespoon oil and sauté the spring onion and onion for 3-5 minutes. Add the white beans and chopped cilantro, mix well, season with a pinch of salt and pepper, and cook for another minute.
• Make the Xiu Mai and grill: Mix the sautéed eggplant, tofu, and breadcrumbs until everything is well combined. Roll the mixture into small, even balls. Place the balls onto a baking tray and bake at 180°C for 20-30 minutes.
• Final dish: Once cooked, plate the Xiu Mai and drizzle with tomato sauce. Serve with bread, hot rice, or pasta for a delicious meal.

Ingredients:

• 450g beef
• 2 onions
• 10g cilantro
• 50g garlic
• 2 fresh chilies
• 2 tablespoons black soy sauce
• 2 tablespoons soy sauce
• 1 small piece fresh ginger
• 1/2 tablespoon honey
• 20g seasonings (salt, sugar, vegetarian seasoning, etc.)

Instructions:

• Prepare the ingredients: Clean the beef, cut it into small pieces, and blend it until smooth. Peel and chop the onions, cilantro, ginger, and garlic. Remove seeds from the chilies and chop finely.
• Form and fry the Xiu Mai: In a blender, combine the beef, chopped onions, ginger, garlic, half of the chilies, honey, and 1/2 tablespoon soy sauce. Blend until smooth. Form the mixture into small balls, and grease your hands to prevent sticking. Heat 2 tablespoons of oil in a pan over low heat, and fry the Xiu Mai balls for 5 minutes until cooked. Remove them from the pan and drain the oil.
• Prepare the sauce: In a bowl, combine 2 tablespoons of black soy sauce, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of water, and the remaining chilies. Stir well. Pour the sauce into a pan and simmer until it thickens, then remove from heat.
• Final dish: Place the beef Xiu Mai on a plate, drizzle the sauce over them, and serve hot with rice or in a sandwich.

Chinese-style Xiu Mai is the original version of this dish, one of the Dim Sum staples. In Vietnam, it is prepared with a distinct local flavor. The dish is very similar to shrimp and pork Xiu Mai, but with a unique twist: it is wrapped in a dough and egg mixture, then steamed. Ground pork and shrimp are mixed with mushrooms, ginger, green onions, and seasonings. Typically, the Chinese version is dipped in soy sauce with a bit of chili paste, unlike the Vietnamese version that is served with tomato sauce. This dish is also a favorite among children, and Xiu Mai is best enjoyed while hot.

Ingredients:

• 250g fresh shrimp
• 250g ground pork
• 2 shiitake mushrooms
• 1 teaspoon cornstarch
• 1 teaspoon white wine
• 10g ginger
• 2 stalks green onions
• 20g peas
• 1/2 teaspoon white sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 1/2 teaspoon pepper
• 1 teaspoon soy sauce

Instructions:

• Chop the shrimp finely, slice the ginger, and chop the green onions and shiitake mushrooms. Mix the sugar, pepper, cornstarch, soy sauce, boiling water, and wine to create a marinade for the Xiu Mai.
• In a separate bowl, marinate the shrimp with salt and vegetable oil for 5 minutes. Then, add the ground pork along with the chopped onions, mushrooms, 3/4 of the shrimp, and a bit of ginger. Add the marinade and let the mixture marinate for another 5 minutes.
• Place the filling into the dough wrapper and fold carefully to avoid tearing the dough. This will make the Xiu Mai more visually appealing.
• Brush the bottom of a steaming tray with oil to prevent sticking. Arrange the Xiu Mai on the tray, lightly wet the tops with water to prevent the dough from drying out during steaming. Garnish with peas on top for decoration, then steam for about 12 minutes over medium heat until fully cooked.

Ingredients:

• Ground pork: It's best to choose a cut with a little fat for a tender and flavorful Xiu Mai. Pork loin is a good option. While lean pork can also be used, the Xiu Mai might turn out dry without proper cooking technique. Aim for about 400 grams of ground pork.
• Fresh shrimp: 100 grams. Opt for shrimp that are still lively, so you can prepare them immediately after purchase for the best flavor.
• White sugar
• MSG (optional)
• Salt
• Soy sauce
• Ground pepper
• Cornstarch
• Green onions
• Garlic
• Shallots
• Sesame oil
• Fresh chili
• Coriander leaves
• Broth (or water if unavailable)

Instructions:

• Step 1: Bring a pot of water to a boil, then add the shrimp and cook for 5-10 minutes until they turn a vibrant red. Remove and let cool before peeling and removing the heads. Finely chop the shrimp.
• Step 2: In a large bowl, combine the ground pork, shrimp, 2 teaspoons of sugar, 2 teaspoons of MSG, 1 teaspoon of salt, 2 teaspoons of soy sauce, and 1 teaspoon of pepper. Wear gloves and mix everything thoroughly. Let the mixture marinate for about 15 minutes to absorb the flavors.
• Step 3: While waiting for the meat and shrimp to marinate, prepare the sauce. Peel and finely chop the garlic and shallots. Remove the stems from the chili, discard the seeds, and chop finely. Heat oil in a pan over medium heat, and sauté the garlic and shallots until golden. Add 1 teaspoon of cornstarch, 2 teaspoons of sesame oil, 3 teaspoons of salt, and about 200ml of broth. Bring to a simmer while stirring to prevent sticking. Adjust the seasoning with MSG, sugar, chili, and pepper until it tastes just right. Once the sauce thickens, add the chopped chili and coriander leaves, then remove from heat.
• Step 4: Once the sauce is ready and the meat has marinated, it's time to form the Xiu Mai balls. Lightly dust your hands with cornstarch before rolling the meat mixture into small or medium-sized balls, depending on your preference. Arrange the formed balls on a flat plate or chopping board.
• Step 5: Bring the sauce to a gentle simmer and carefully drop the Xiu Mai balls into the pan. Be gentle to avoid breaking the balls. Keep the heat low so the meat cooks thoroughly without burning the outside. While cooking, spoon some sauce over the meatballs to ensure they remain juicy and tender. Simmer for about 10 minutes before adding chopped green onions and a little more ground pepper before turning off the heat.
• Step 6: Transfer the cooked Xiu Mai and sauce to a deep dish and garnish with fresh coriander leaves.
• Serve while hot with white rice or bread. If serving with rice, you can crush the Xiu Mai and drizzle some sauce over it, mixing everything for a delicious meal. If serving with bread, tear the bread lengthwise and dip it in the sauce while enjoying the Xiu Mai. Both ways are incredibly appetizing, especially in the cool weather of November.

Ingredients:

• 200g Ground pork
• 3 slices of bread (2 for serving, 1 to crumble into the meat mixture)
• 2 tomatoes
• 1 onion
• 1 jicama
• 3 shallots
• 1 bunch of green onions
• 5 sprigs of coriander
• 500ml cooking oil
• Common seasonings (salt, seasoning powder, ground pepper, sugar, MSG)

Instructions:

• Prepare the ingredients: Peel and finely dice half the onion, and cut the other half into wedges. Wash and dice the tomatoes. Peel and finely chop the shallots. Peel and dice the jicama. Wash and finely chop the green onions and coriander. Tear the bread into small pieces or crush it in a mortar.
• Mix the meat: In a large bowl, combine ground pork, diced onion, diced jicama, half of the chopped shallots, crumbled bread, 1.5 teaspoons seasoning powder, 1/2 teaspoon MSG, 1 teaspoon sugar, 1/2 teaspoon ground pepper, and chopped green onions. Mix everything well and let it marinate for 30 minutes to absorb the flavors.
• Shape and fry the Xiu Mai: Take small portions of the mixture and roll them into round balls. Continue until all the meat is shaped. Heat 500ml of cooking oil in a pan over medium heat, then gently add the Xiu Mai balls and fry until they turn golden brown. Once cooked, remove from the oil and set aside.
• Cook the Xiu Mai in tomato sauce: Heat 1 tablespoon of oil (you can reuse the oil from frying the Xiu Mai) in a pot, then sauté the remaining chopped shallots until fragrant. Add the diced tomatoes and cook until they soften. Pour in 300ml of water, bring to a boil, and season with 1 teaspoon seasoning powder, 1/2 teaspoon salt, and 1 teaspoon sugar. Stir to dissolve the seasonings, then add the fried Xiu Mai balls into the sauce. Reduce the heat and simmer for 5 minutes. Add the onion wedges, taste, and adjust the seasoning. Continue cooking for another 3 minutes before turning off the heat. Serve the Xiu Mai balls with some tomato sauce, sprinkle with ground pepper, and garnish with fresh coriander.
• Final dish: The Xiu Mai balls are tender and flavorful, with the sweetness of onion and jicama blending with the savory pork and the rich, tangy tomato sauce. This dish is colorful and delicious, perfect with bread, noodles, or steamed rice.