Siu Mai (Pork & Shrimp Dumplings)
Cantonese open-faced dumplings with seasoned pork, shrimp, and water chestnuts, topped with roe and steamed until tender. A dim sum classic that's surprisingly achievable at home with a steamer basket.
- Total time
- 35 min
- Servings
- 4
- Calories
- 145
- Protein
- 12g
Ingredients
- ¾ lb ground pork (not too lean)
- ¼ lb large shrimp, peeled and deveined
- ⅓ cup fresh water chestnuts, finely diced
- 2 stalks green onion, white and light green parts only, minced
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil, toasted
- ½ tablespoon cornstarch
- ½ tablespoon ginger, fresh, finely minced
- 1 clove garlic clove, finely minced
- ⅛ teaspoon white pepper, ground
- 24 pieces wonton wrappers (3-inch square)
- 1 tablespoon fish roe or shrimp roe (tobiko), optional
Instructions
- 1
Cut 0.25 lb of large shrimp into small 1/4-inch pieces — you want them small enough to bind into the filling, not chunky. Set aside.
- 2
Finely dice fresh water chestnuts into 1/4-inch pieces. Mince the white and light green parts of 2 green onions. Mince 0.5 tablespoon of fresh ginger on a microplane (or very finely with a knife). Mince 1 garlic clove. Set all aside.
- 3
In a medium bowl, combine 0.75 lb of ground pork, the diced shrimp, water chestnuts, green onion, ginger, and garlic. Pour in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 0.5 teaspoon sesame oil. Sprinkle 0.5 tablespoon cornstarch and 0.125 teaspoon white pepper over the mixture.
- 4
Using your hands or a fork, mix the filling until everything is evenly combined and the mixture is slightly sticky — the cornstarch and moisture from the shrimp help bind it together. Don't overmix or the dumplings will become dense.
- 5
Set up a clean work surface. Have a small bowl of water nearby for dampening your fingers. Arrange 24 wonton wrappers in front of you.
- 6
Place one wonton wrapper in your palm. Lightly dampen your fingertips with water. Spoon about 1 tablespoon of filling (roughly the size of a walnut) into the center of the wrapper.
- 7
Gently gather the corners of the wrapper up and around the filling, pleating the sides as you bring them toward the center — you're creating a small pouch with the edges gathered and crimped at the top. The dumpling should look like an open-faced purse with the filling visible in the center.
- 8
If using fish roe, lightly press a few pieces of roe onto the top of the filling — this adds visual appeal and a pop of briny flavor. Repeat with remaining wrappers and filling.
- 9
Fill a large pot or wok with 2 inches of water. Place a steamer rack or bamboo steamer basket inside, making sure the water doesn't touch the basket. Bring the water to a rolling boil over medium-high heat.
- 10
Line the steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the assembled siu mai on the steamer in a single layer, leaving 0.5 inch between each dumpling so steam circulates evenly.
- 11
Carefully place the steamer basket over the boiling water. Cover with the steamer lid (or foil if using a metal rack). Steam over medium-high heat for 12-14 minutes. The dumplings are done when the filling is cooked through, the wrapper is tender, and there's no longer any pink in the shrimp when you break one open — you should see the filling is no longer raw-looking.
- 12
Using a fish spatula or chopsticks, carefully transfer the steamed siu mai to a serving platter. Serve immediately while still warm with soy sauce, chili oil, or a dipping sauce of your choice.
Tools you’ll need
- medium bowl
- small bowl
- microplane (or fine grater)
- large pot or wok
- steamer basket or bamboo steamer
- steamer rack (if using pot)
- steamer lid or foil
- parchment paper or cabbage leaves
- fish spatula or chopsticks
- serving platter
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