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    Cook With Dana » Recipes » Chinese

    Published: Oct 13, 2021 · Modified: Aug 22, 2023 by Dana · This post may contain affiliate links · Leave a Comment

    Siu Mai with Pork and Shrimp

    Jump to Recipe Jump to Video Print Recipe

    You need to make your own Siu Mai with Pork and Shrimp (燒賣) if you love Chinese dim sum. The filling is easy to make and it is quick to wrap. That way you can have lots of dumplings and eat them whenever you crave them (freeze whatever you can’t finish!)

    Bamboo steamer filled with freshly steamed siu mai dumplings.
    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • How to Make Shrimp Siu Mai
    • Freezing Instructions
    • Expert Tips
    • Recipe FAQs
    • Check Out More Chinese Recipes
    • Shrimp Siu Mai

    Why You’ll Love This Recipe

    My Cantonese dad taught me how to make this recipe and the taste is so much better than the ones you get at a dim sum restaurant! His special tip is to make sure you mix the filling at least 50 times in one direction. This helps with myosin development. Another tip is to slowly add in water while you mix to ensure the juiciest dumpling.

    Serve shrimp siu mai with Har Gow (蝦餃) – Shrimp Dumplings, Turnip Cake (Loh Bak Go), and Pork With Black Bean Sauce for a classic dim sum feast! For those who love a heartier meal with noodles, try my Shrimp Wonton Noodle Soup (云吞面) recipe!

    Ingredients

    Here’s a look at what you need to make this Siu Mai. Our family recipes uses the best ingredients (lots of shrimp and juicy pork) to ensure the dumplings are juicy and delicious. The highlights are here but the full ingredient list and quantities of each are in the recipe card.

    Shrimp, ground pork, wonton wrappers, egg, ginger, chicken bouillon, white pepper, sugar, cornstarch, sesame oil, oyster sauce, soy sauce, neutral oil, and water laid out on a counter.
    • Filling – use ground pork or hand-minced pork for the inside of the siu mai. Try to look for a higher fat concentration to ensure juicy dumplings. Other meats like chicken or beef are not commonly used so I am unsure what the taste would be like.
    • Egg – used to bind the pork together!
    • Cornstarch – makes the pork smooth and tender. I recommend to not substitute this with other types of flour.
    • Aromatics – this is what makes the siu mai taste authentic. You can find ginger chicken bouillon, soy sauce, sesame oil, oyster sauce at almost all asian grocery stores like 99 ranch or Hmart. Overall the seasoning is light to make the shrimp shine!
    • Wonton wrappers – Thin Hong-Kong-style Dumpling or Wonton Wrappers is used for siu mai! You can find them in the refrigerated or frozen section of the asian grocery stores. I get mine at 99 ranch!

    Substitutions and Variations

    • Add wood ear mushroom and shiitake mushrooms. Traditionally these two ingredients are added in the siu mai you get at Chinese dim sum. I omitted both of the shrooms to make things easier and quicker because they need to be soaked in water prior to making the filling.
    • You can add minced carrot on top of the siu mai (or tobiko) to make the dumpling beautiful!

    How to Make Shrimp Siu Mai

    Chopped raw shrimp on a cutting board.

    Step 1: Peel and de-vein the shrimp. Chop shrimp in 1 inch pieces.

    Chopped raw shrimp, ground pork, egg, corn starch, and seasonings in a bowl.

    Step 2: To make the pork filling, mix together ground pork, chopped shrimp, minced ginger, 1 egg, soy sauce, salt, oyster sauce, neutral oil, corn starch, sesame oil and chicken bouillon.

    A mixture of raw shrimp, ground pork, egg, corn starch, and seasonings in a bowl.

    Step 3: Mix your filling at least 50 times in one direction. Slowly incorporate the water.

    A wonton wrapper with a portion of raw siu mai filling sits on a floured plate, with a small dish of water nearby for sealing.

    Step 4: To wrap the wonton wrappers, you need a little bit of water in a bowl. Paint the edge of the wonton wrapper with the water. This helps the wrapper stick together.

    Raw siu mai wrapped in wonton wrapper sitting on a floured plate, with a small dish of water nearby for sealing.

    Step 5: Add 1 tablespoon of the pork filling in the center. Place the siu mai on a flat surface and make it stand tall.

    A hand holding a wonton wrapper with raw siu mai filling.

    Step 6: You can also make a ‘C’ with your hand and place the siu mai in the center. Scrunch the sides and make sure it stands tall.

    Raw siu mai dumplings on a floured tray.

    Step 7: Sprinkle some flour on a plate or tray. Place the wrapped siu mai on the surface and make sure they’re not touching.

    Four raw siu mai dumplings sit on a green leaf inside a metal steamer, ready to be cooked.

    Step 8: Place 4-6 siu mai on a plate (don’t let them touch) with lettuce or parchment lining the plate. Then, place a wire rack in a pot of water. Put the plate on top of the wire rack and steam on medium high heat for 12-15 minutes. Eat them while hot and freeze the rest until you want to eat them again.

    Pro Tip: Steam your siu mai on a piece of lettuce or cabbage for more flavor. You can also use parchment paper to prevent sticking.

    Bamboo steamer filled with freshly steamed siu mai dumplings.

    Freezing Instructions

    Before wrapping the siu mai, add some flour to the plate to prevent sticking. Adding the siu mai on a floured surface is helpful to transfer to a steamer.

    Keep them on the same floured plate and place in the freezer. The next day when the siu mai is frozen, transfer them in an airtight container or bag.

    Expert Tips

    • Use at least 20% pork fat and 80% pork meat to ensure your dumplings are juicy. The pork fat adds juiciness! My dad even purposely chops more pork fat to add in the filling.
    • Mix your filling at least 50 times in one direction to ensure myosin development. This will ensure a tender filling.
    • If you can’t eat all your siu mai at once like me, freeze them. See freezing instructions in the paragraph above.
    • Add some wood ear mushroom in the siu mai for some texture to the siu mai!

    Recipe FAQs

    What kind of wrapper should I use?

    Use thin round or square wonton wrappers (often labeled as “shumai” or “Hong Kong-style”). Avoid thick dumpling wrappers—they won’t steam as delicately.

    What is siu mai?

    Siu Mai (or Shumai) is a type of traditional Chinese dumpling, most commonly found in Cantonese dim sum. It’s an open-faced steamed dumpling made with a thin wheat wrapper filled with a flavorful mixture of ground pork, shrimp, mushrooms, and seasonings.

    What is the best dipping sauce for Siu Mai?

    I recommend to add some black vinegar or add some of our chili oil (my family’s Jia You chili oil is the best)!

    Can I steam Siu Mai without a bamboo steamer?

    Yes, you can use a metal steamer, instant pot, or even a DIY setup with a colander over a pot of boiling water and a lid. Just ensure the plate of siu mai are elevated above the water.

    Check Out More Chinese Recipes

    • Shrimp and Pork Wontons in Spicy Sauce – juicy wontons coated in spicy sauce that adds savoriness and sweetness.
    • Chinese Peanut Dumpling (KOK CHAI 角仔) – dumplings with a crispy exterior and sweet peanut filling.
    • Cheung fun (腸粉) – HK Rice Noodles – soft rice noodles coated in creamy, savory and sweet sauce.
    • Beef Chow Fun in a plate.
      Beef Chow Fun – Stir Fried Rice Noodles
    • A bowl full of hot and sour soup.
      Authentic Hot And Sour Soup
    • Close up view of stir-fried yellow noodles with green onions, carrots, sliced chicken, onions and bean sprouts in a skillet.
      Chicken Chow Mein (Chinese Take-Out)
    • Egg drop soup with tofu served in a bowl with spoon.
      Egg Drop Soup with Tofu

    Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

    Bamboo steamer filled with freshly steamed siu mai dumplings.
    Print Recipe Pin Recipe
    5 from 1 vote

    Shrimp Siu Mai

    You need to make your own Siu Mai with Pork and Shrimp (燒賣) if you love Chinese dim sum. The pork and shrimp filling is juicy and tender wrapped in a thin wonton wrapper.
    Prep Time1 hour hr
    Cook Time15 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Appetizer, Main Course
    Cuisine: Chinese
    Servings: 20 dumplings
    Calories: 280kcal
    Author: Dana

    Ingredients

    Filling

    • 1 pound ground pork or hand minced pork
    • 1 tablespoon ginger
    • 1 egg
    • 1 tablespoon soy sauce
    • ½ teaspoon salt
    • ½ tablespoon oyster sauce
    • 1 tablespoon neutral oil avocado or vegetable
    • 1½ tablespoon corn starch
    • ½ teaspoon chicken bouillon
    • 2 tablespoon water
    • 1 teaspoon sesame oil
    • ¼ pound shrimp cut & de-veined, cut in small pieces

    Siu Mai Assembly

    • 1 packet wonton wrappers (20 dumpling wrappers)
    • tobiko or finely minced carrots (optional) for garnish

    Instructions

    • Peel and de-vein the shrimp. Chop shrimp in 1 inch pieces.
    • To make the pork filling, mix together ground pork, chopped shrimp, minced ginger, 1 egg, soy sauce, salt, oyster sauce, neutral oil, corn starch, sesame oil and chicken bouillon.
    • Mix your filling at least 50 times in one direction. Slowly incorporate the water.
    • To wrap the wonton wrappers, you need a little bit of water in a bowl. Paint the edge of the wonton wrapper with the water. This helps the wrapper stick together.
    • Add 1 tablespoon of the pork filling in the center. Place the siu mai on a flat surface and make it stand tall.
    • You can also make a 'C' with your hand and place the siu mai in the center. Scrunch the sides and make sure it stands tall.
    • Sprinkle some flour on a plate or tray. Place the wrapped siu mai on the surface and make sure they're not touching.
    • Place 4-6 siu mai on a plate (don't let them touch) with lettuce or parchment lining the plate.
    • Then, place a wire rack in a pot of water. Put the plate on top of the wire rack and steam on medium high heat for 12-15 minutes. Eat them while hot and freeze the rest until you want to eat them again.

    Video

    @cookwithdana

    Anyone missing dim sum (yum cha) during this pandemic 🙋🏻‍♀️ #comfortfood #homecooked #dimsum #chinesefood #dumplings #shrimp #cantonese

    ♬ Love Scenario – Smyang Piano

    Notes

    Expert Tips
    • Use at least 20% pork fat and 80% pork meat to ensure your dumplings are juicy. The pork fat adds juiciness! My dad even purposely chops more pork fat to add in the filling.
    • Mix your filling at least 50 times in one direction to ensure myosin development. This will ensure a tender filling.
    • If you can’t eat all your siu mai at once like me, freeze them. See freezing instructions in the paragraph above.
    • Add some wood ear mushroom in the siu mai for some texture to the siu mai!

    Nutrition

    Calories: 280kcal | Carbohydrates: 2g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 481mg | Potassium: 287mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

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    Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

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