Chinese Siu Mai Recipe

Description

Chinese Siu Mai is a classic Cantonese dim sum favorite made with thin dumpling wrappers and a flavorful filling of ground pork, shrimp, shiitake mushrooms, ginger, and savory seasonings. These open-top dumplings are steamed until tender and juicy, then finished with a small carrot garnish for a beautiful traditional look.

This homemade recipe creates the perfect combination of tender wrappers, juicy filling, and rich umami flavor. Siu Mai are ideal for a dim sum breakfast, family gathering, appetizer platter, or an easy homemade Chinese meal.

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Rest Time: 10 minutes

Total Time: 50 minutes

Servings: 4 people

Difficulty: Easy

Why You'll Love This Recipe

• Juicy pork and shrimp filling.
• Tender and delicate dumpling wrappers.
• Rich shiitake mushroom flavor.
• Simple steaming method.
• Beautiful open-top presentation.
• Perfect homemade dim sum.

How to Make Chinese Siu Mai

1. Prepare the Mushrooms

Soak the dried shiitake mushrooms in warm water until softened.

Drain well, squeeze out excess moisture, and finely chop them.

2. Prepare the Filling

Combine the ground pork, chopped shrimp, shiitake mushrooms, green onions, ginger, soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, sugar, white pepper, and salt.

3. Mix the Filling

Mix everything in one direction until the filling becomes sticky and well combined.

Let it rest for 10 minutes.

4. Fill the Wrappers

Place a dumpling wrapper in your hand and add about 1 tablespoon of filling to the center.

Gather the wrapper around the filling while leaving the top open.

5. Add the Garnish

Press a small amount of finely grated carrot onto the top of each siu mai.

6. Arrange in the Steamer

Line a steamer basket with parchment paper or cabbage leaves.

Arrange the siu mai with a little space between each dumpling.

7. Steam Until Cooked

Steam over vigorously boiling water for about 10 minutes, or until the pork and shrimp are completely cooked.

8. Serve

Transfer the siu mai to a serving plate.

Serve warm with chili oil, Chinese black vinegar, or soy sauce.

Tips

• Use ground pork with some fat for a juicier filling.
• Finely chop the shrimp to keep a pleasant texture.
• Mix the filling well until it becomes slightly sticky.
• Avoid overfilling the wrappers.
• Keep unused wrappers covered so they do not dry out.
• Leave space between the dumplings while steaming.

Variations

Chicken Siu Mai

Replace the ground pork with ground chicken for a lighter version.

Extra Shrimp Siu Mai

Increase the amount of shrimp and reduce the pork for a stronger seafood flavor.

Vegetable Siu Mai

Add finely chopped carrots, cabbage, mushrooms, or water chestnuts to the filling.

Spicy Siu Mai

Add chili oil or finely chopped fresh chili to the filling for a spicy variation.

What to Serve

• Chili oil
• Chinese black vinegar
• Soy sauce
• Chinese cucumber salad
• Spring rolls
• Chinese tea

Storage

Allow leftover siu mai to cool completely.

Store them in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a steamer until heated through.

Freezing

Yes.

Arrange uncooked siu mai on a parchment-lined tray without touching.

Freeze until firm, then transfer them to a freezer-safe bag or container.

Freeze for up to 2 months and steam directly from frozen, adding a few extra minutes to the cooking time.