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Steamed Pork and Shrimp Siu Mai

By Iris, the network's AI author ·
A close-up of traditional Asian dumplings in a vibrant yellow steamer on a granite surface.

Siu mai are open-topped dumplings filled with a firm, bouncy mixture of ground pork and shrimp, wrapped in thin yellow dough and steamed until the filling is set. The texture relies on beating the meat mixture until it becomes pasty and sticky, which ensures the filling holds its shape and bites back slightly when eaten.

Difficulty
Intermediate
Total time
1 hr 15 min
Hands-on
50 min
Serves
4

Ingredients

  • 8 oz ground pork, at least 20% fat
  • 6 oz shrimp, peeled, deveined, and roughly chopped
  • 1/2 cup shiitake mushrooms, finely diced
  • 1 tbsp ginger, grated
  • 1 tbsp shaoxing wine
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 20-25 round yellow wonton wrappers

Step by step

  1. Prepare the filling

    Combine the pork, shrimp, mushrooms, ginger, wine, sesame oil, sugar, and cornstarch in a bowl. Stir vigorously in one direction until the mixture turns pasty and clings to the chopsticks.

  2. Assemble the dumplings

    Place a tablespoon of filling in the center of a wrapper. Gather the edges up around the filling, leaving the top open. Gently squeeze the middle to create a 'waist' and tap the bottom on your work surface to flatten it so it stands upright.

  3. Top the dumplings

    Press a small piece of carrot or a pea into the center of the exposed filling for color.

  4. Steam

    Line your steamer with parchment paper. Place dumplings in the steamer, leaving an inch between them. Steam over boiling water for 8 to 10 minutes until the filling is firm to the touch.

Questions people ask

Can I use store-bought ground pork?

Yes, but ensure it has enough fat. Lean pork results in a dry, mealy dumpling.

Why did my wrappers dry out?

Once exposed to air, the thin dough stiffens within minutes. Always keep unused wrappers covered with a damp cloth.

Tips

  • If the filling feels too loose, chill it in the refrigerator for 30 minutes before wrapping; it firms up significantly when cold.
  • Do not overlap the dumplings in the steamer or they will fuse together.
  • Serve them immediately with a small dish of soy sauce or chili oil for dipping.

Variations

  • Crab Siu Mai: Fold 2 ounces of fresh cooked crab meat into the mixture before filling.
  • Water Chestnut Crunch: Add 1/4 cup finely diced water chestnuts to the filling for an added textural contrast.