Siu Mai

(Pork and Shrimp Dumplings)

February: Asian Lunar New Year

While out running errands in Hawaii, Islander would sometimes stop in at the nearest 7-Eleven convenience store/gas station to grab a quick snack and fuel up for the road. She would forgo the hot dogs and choose either a manapua/char siu bao or Hawaiian pork hash/siu mai to go with a strawberry Slurpee. One would not normally think that these popular dumplings, which are traditionally rolled out in carts at Chinese/Vietnamese dim sum restaurants, could be found at a grab-and-go shop. But hey, dis is Hawaii nei—and da locals love ’em.

There are not too many 7-Eleven stores in the Texas town where we live. And they understandably sell taquitos instead of Asian dumplings. So Islander makes and freezes her own siu mai. They are ready to steam anytime as snacks/appetizers for when she craves them, when we have company or when we want to celebrate the lunar new year. It’s worth a try to make some siu mai!


(Adapted from


  • ½ pound ground pork
  • ½ pound shrimp, shelled/deveined/minced
  • 2 egg whites
  • ¼ cup water chestnuts, chopped
  • 2-3 tablespoons green onion, chopped (green parts only)
  • 3 cloves garlic, minced
  • ¼ cup cornstarch
  • 4 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon sesame oil
  • round dumpling wrappers, defrosted and separated
  • frozen peas and carrots (optional garnish)


In a large bowl, combine the ground pork and minced shrimp with the egg whites.

Add the water chestnuts, green onion and garlic. Add the cornstarch and mix well. Add the soy and oyster sauces.

Sprinkle in the sugar, salt and ground pepper. Stir in the sesame oil and mix until the filling is well combined. In the middle of a dumpling wrapper, generously scoop a rounded tablespoonful of filling. Make a circle with thumb and forefinger and cradle the siu mai between the fingers to form its round shape and flatten the bottom.

Let it sit back on a flat surface and pleat the sides. Place in a mini muffin tin to hold its shape. Continue making the rest of the siu mai. Top the middle of the dumplings with pea or carrot.  Refrigerate for 10-15 minutes to let the filling set and keep its shape.

Line the bottom of a bamboo steamer basket with waxed or parchment paper. Brush a little oil on it. Arrange some siu mai in the basket, leaving some space between them so they do not touch each other (they expand slightly while cooking so the spacing helps to prevent from sticking). Cover and place in a wok that has been filled with a water bath (do not let the water touch the bottom of the steamer basket). Steam for 30 minutes. Remove the covers and carefully remove from the waxed or parchment paper. Serve hot with soy sauce.


  • Chinese dumplings, such as siu mai, are auspicious foods for the lunar new year. The pastry wrapper represents a container or bag. The pork filling represents abundance (as pigs are big) and luck ahead (as pigs hoof forward and not backward). Hence, may your purse always be filled with a lot of wealth for the coming year.
  • Look for more lunar new year food recipes on our blog by searching under Theme Menus.
  • Kung hee fat choy!

Kung Pao Lotus Root

February:Asian/Chinese Lunar New Year

When we were visiting China, our tour group was served different lotus root dishes. Even though Islander grew up around Asians and a large Chinese community in Hawaii, she had never tried lotus root until we travelled to China. When we returned to the states, she went to find lotus root at the Asian grocery store so she could try cooking it at home and expand our Chinese recipe list on our blog.

Lotus root is considered a vegetable with a long, tubular stalk-stem (like large potato-like sausage links) growing below the water into the ground and shooting at the surface into a beautiful flower. It has a neutral taste that takes on the flavors of other ingredients. We also like its unique “crisp” bite and smooth texture. Chinese and Eastern medics believe lotus root is a cooling food that helps the body restore balance.

As Highlander loves kung pao chicken, we made a meatless version with lotus root and it was delicious for our Chinese new year dinner (one year, it fell on Ash Wednesday so we abstained from kung pao meat). Kung pao lotus root is a differently delicious dish to start off the lunar new year! Kung hee fat choy!



  • 1-2 pounds lotus root
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 garlic cloves, crushed
  • 1 thumb size piece of ginger, peeled and sliced
  • 3 stalks green onions, chopped (green part only)
  • 6 pieces dried chili pepper
  • 2 tablespoons peanuts, skinless
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • oil for frying


Separate, wash and peel the lotus root like a potato. Slice half the lotus root into 1/3 inch thick rounds and dice the rest. Set aside to make the sauce.

In a small cup or bowl, mix together the soy sauce, vinegar, sugar and sesame oil.

Crush the garlic, peel and slice the ginger and chop the green onions. In a small cup, make a slurry with the cornstarch and water.

Heat a little oil in a skillet or wok. Fry the lotus root slices and cubes until lightly browned. Remove from the pan and dry on paper towels. In the same pan, sauté the garlic, ginger, green onions and peppers. Remove from the pan onto a small plate.

Toast the peanuts by sautéing them in the same pan for a minute or two. Return the lotus root and spiced vegetable mixture into the pan. Pour the soy sauce mixture and slurry and mix well until sauce is thickened. Dish out on platter, garnish with extra green onion slices (optional) and serve hot with rice.


  • Learn more about the nutritional value of lotus root here.
  • Search our blog for other Chinese and Asian recipes to make for the lunar new year.