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Growing up, Siu Mai was a staple at family gatherings, celebrations, and especially dim sum brunches. The sight of those plump, juicy pork dumplings steaming hot, garnished with a bit of vibrant orange roe, always brought excitement to the table. There was something comforting about watching them being made—carefully filling each wonton wrapper, and the delightful aroma of pork, shrimp, and shiitake mushrooms filling the air. These pork dumplings were always a highlight for me, filled with the flavors of my heritage and the warmth of family traditions especially from my grandmother.
Why You Will Love This Recipe
Simple and satisfying: This recipe may seem intricate, but once you get the hang of it, it’s a fun process that yields restaurant-quality dumplings at home.
Flavor-packed: The combination of savory pork, fresh shrimp, and earthy shiitake mushrooms, enhanced by soy sauce, oyster sauce, and a touch of shaoxing wine, creates a flavorful and satisfying bite.
Great for gatherings: Whether you’re hosting or bringing a dish to a potluck, these dumplings are always a crowd-pleaser and very easy to share!
Ingredients
Ground pork: Provides a savory and rich base for the filling.
Salt: Enhances the natural flavors.
Sugar: Balances out the saltiness with a touch of sweetness.
Soy sauce: Adds umami depth.
Oyster sauce: Contributes a rich, slightly sweet umami.
Shaoxing wine: A Chinese cooking wine that deepens the flavor profile. You can omit this ingredient if you want.
Sesame oil: For a nutty aroma and smoothness.
Corn starch: Helps bind the filling and keep it tender.
Dried shiitake mushrooms: Soaked, re-hydrated, finely chopped and added to the filling for an earthy, robust flavor.
Shrimp: Finely chopped then added to the filling. This adds texture and sweetness to complement the pork.
Wonton wrappers: The delicate casing that holds the delicious filling.
Masago (fish roe): Adds a colorful garnish that adds a slight briny flavor.
How to Make Pork Dumplings (Siu Mai)
In a large mixing bowl, combine ground pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch. Mix until it forms a paste-like consistency.
Add in the finely chopped shiitake mushrooms and shrimp. Mix until well combined.To shape the Siu Mai, form a “C” shape with your index finger and thumb, place a wonton wrapper over it, and add 1-2 teaspoons of the filling. Gently press the filling into the wrapper while rotating to create a round, even shape. Flatten the base slightly for stability.
Place the dumplings in a bamboo steamer and steam for 10 minutes until fully cooked.
Remove from heat and garnish each with a small amount of masago (fish roe).Serve with soy chili sauce for dipping.
Tips to Fold Siu Mai
Forming the “C” shape: Use your thumb and index finger to form a “C” shape, which helps hold the wrapper and shape the filling evenly.
Filling control: Be careful not to overfill each dumpling. Stick to about 1-2 teaspoons of filling to ensure it cooks evenly and holds its shape. Use your thumb and index finger to rotate as you add filling which crimps the sides.
Leveling the filling: After pressing the filling into the wrapper, use a knife or spoon to level it off so that it is flush with the top of the wrapper. This gives it that classic siu mai look.
Flattening the base: Gently press down on the bottom of the dumpling to flatten it slightly, making sure the siu mai can stand upright in the steamer.
Steaming tip: Make sure to leave enough space between each dumpling in the steamer so they don’t stick together
What Can You Enjoy This With?
Soy chili dipping sauce: The spicy, salty combination pairs perfectly with the savory dumplings.
Steamed vegetables: Balance the rich dumplings with lightly steamed broccoli or bok choy.
Dim sum spread: Add other dim sum favorites like spring rolls, bao buns, or egg tarts for a true feast.
Jasmine tea: A pot of warm jasmine tea will perfectly complement the rich flavors of the dumplings.
Additional Tips
Prep ahead: You can make the filling a day in advance and refrigerate it until you’re ready to assemble the dumplings.
Customize your filling: If you’re not a fan of shrimp, you can replace it with more pork or another protein like chicken.
Steaming options: If you don’t have a bamboo steamer, a metal steamer or even a plate placed inside a pot with a bit of water works just as well.
Garnish variations: If masago isn’t available, you can garnish with finely chopped carrots for a similar color!
Storage
If you have leftovers, store the dumplings in an airtight container in the refrigerator for up to 2 days.
You can also freeze cooked or uncooked dumplings for up to 3 months.
To reheat, steam them for about 5 minutes or until heated through. Avoid microwaving, as it can make the wrappers tough.
12 oz. ground pork
Pinch of salt
1.5 tsp sugar
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 tsp shaoxing wine
1 tsp sesame oil
1 Tbsp corn starch
3 dried shiitake mushrooms (soaked in warm water to rehydrate) finely chopped
6 oz. shrimp, peeled and deveined, chopped
20-25 wonton wrappers
Masago (fish roe) for garnish
Instructions
1. In a large mixing bowl, combine pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch and mix well until it turns into a paste. Add mushrooms and shrimp and mix to combine.
2. To make Siu Mai, form an “C” with you index finger and thumb and place a wonton wrapper over it. Add 1-2 tsp of filling and push down on the “C” while rotating with your fingers to get a evenly round shape. Then use a knife to smear more filling and level to the edge of the wonton. Push down to flatten the base and shape into a round.
3. In a bamboo steamer, add dumplings and steam for 10 mins until dumplings are cooked through. Remove from heat then garnish each Siu Mai with a bit of roe in the middle. Serve with a soy chili sauce.
