Siu Mai
Cantonese Pork and Shrimp Dumplings
Classic Cantonese dim sum siu mai are open-topped dumplings filled with a savory mixture of ground pork, shrimp, and shiitake mushrooms, steamed to juicy perfection. They are traditionally garnished with a dot of crab roe, but finely grated carrot is a common alternative.
🧂 Ingredients
- 300 g Ground pork(preferably 70% lean for best texture)
- 150 g Shrimp(peeled, deveined, and finely chopped)
- 4 medium Dried shiitake mushrooms(soaked in warm water until softened, then finely diced. Reserve soaking liquid for other uses.)
- 60 g Water chestnuts(finely diced for a crisp texture)
- 1 tbsp Soy sauce(use a good quality Chinese soy sauce)
- 1 tsp Sesame oil
- 1 tsp Shaoxing wine (optional)(adds depth of flavor)
- 0.5 tsp White pepper
- 1 tbsp Cornstarch(helps bind the filling)
- 30 Siu mai wrappers(round, thin wheat-based wrappers)
- for garnish Crab roe or finely grated carrot(for traditional topping)
👨🍳 Instructions
- 1
Prepare the filling: In a large bowl, combine the ground pork, chopped shrimp, diced shiitake mushrooms, diced water chestnuts, soy sauce, sesame oil, Shaoxing wine (if using), and white pepper. Mix thoroughly with your hands or a sturdy spoon. Then, add the cornstarch and continue to mix and beat the filling vigorously for about 5-7 minutes. The mixture should become sticky and slightly pasty, indicating that the proteins have been activated and will help bind the filling together.
⏱️ 15 minutes - 2
Assemble the dumplings: Lay a siu mai wrapper flat on your palm. Place about 1.5 to 2 tablespoons of the filling in the center of the wrapper. Gently gather the edges of the wrapper upwards around the filling, leaving the top open. Use your fingers to press the filling down slightly to create a flat base, allowing the dumpling to stand upright. Repeat with the remaining wrappers and filling.
⏱️ 30 minutes - 3
Garnish the dumplings: Carefully place a small pinch of crab roe or a tiny bit of finely grated carrot on top of the filling of each siu mai. This is for both decoration and flavor.
⏱️ 5 minutes - 4
Steam the dumplings: Arrange the assembled siu mai in a single layer in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Ensure they are not touching each other. Place the steamer basket over a wok or pot filled with about 1-2 inches of boiling water. Cover and steam over high heat for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. The internal temperature of the pork should reach at least 74°C (165°F).
⏱️ 10 minutes
💡 Pro Tips
- ✓For the best texture, beat the filling vigorously until it becomes sticky and cohesive. This helps the dumplings hold their shape and ensures a tender filling.
- ✓Keep the siu mai open-topped; do not seal them completely. This is characteristic of siu mai and allows for even steaming.
- ✓Serve the siu mai immediately after steaming for the best flavor and texture. They are best enjoyed hot.
- ✓If you don't have siu mai wrappers, you can use round wonton wrappers, though they may be slightly thicker.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a lighter option, use a filling that is primarily shrimp with less pork.
- Add finely chopped scallops to the filling for an extra layer of seafood flavor.
- Incorporate finely chopped chives or scallions into the filling for added freshness.