If you’ve never made Cantonese Shu Mai (Siu Mai) or Steamed Pork Dumplings at home before, you have to try my recipe that tastes just like your favorite dim sum spot.
These juicy, savory dumplings are packed with tender ground pork, shrimp, and shiitake mushrooms, then topped with a pop of fish roe for that signature look.
This shu mai recipe is super satisfying, surprisingly simple, and perfect for both weeknight dinners and weekend dumpling parties.
What is Shu Mai / Siu Mai (Steamed Pork Dumplings)?
Cantonese shu mai (also spelled siu mai) is one of the most iconic dim sum dishes, dating back to teahouses in Guangzhou. They are traditional Chinese pork dumplings that are steamed instead of pan-fried or boiled.
Unlike other dumplings that are completely sealed, shu mai are open-faced, showing off their flavorful filling right on top. You can find these at any dim sum restaurant!
The base of this shui mai recipe is a mix of ground pork and shrimp, which gives it that rich, juicy texture with a touch of sweetness from the shrimp. It’s seasoned with soy sauce, sesame oil, and a splash of Shaoxing wine for depth.
Once steamed, these pork dumplings become tender and juicy with a deliciously chewy wrapper that holds it all together.
Why You’ll Love This Shu Mai Recipe
- Easy to assemble, fun to shape: No complicated pleating needed—just a simple push and shape technique.
- Juicy and flavorful: The pork and shrimp combo gives these dumplings a perfectly balanced taste and tender texture.
- Restaurant-style at home: You’ll be surprised at how similar this homemade version tastes to your favorite dim sum place.
If you like this dim sum recipe, then check out my Steamed Rice Paper Shrimp Dumplings (Har Gow) and Shrimp Rice Paper Rolls (Cheung Fun) recipes!
Ingredients
- Ground Pork: The main protein that gives the shu mai a juicy, meaty bite.
- Salt: Helps season the meat and brings out its natural flavor.
- Sugar: Adds just a hint of sweetness to balance the savory elements.
- Soy Sauce: Adds umami and saltiness to the pork dumpling filling.
- Oyster Sauce: Deepens the flavor with a touch of sweetness and richness.
- Shaoxing Wine: A traditional Chinese cooking wine that adds depth and complexity.
- Sesame Oil: Brings in a toasty, nutty aroma that elevates the filling.
- Cornstarch: Helps bind everything together for a smooth, cohesive texture.
- Dried Shiitake Mushrooms: Adds umami and a chewy texture to contrast the pork.
- Shrimp: Adds a subtle sweetness and bouncy texture to the shu mai filling.
- Wonton Wrappers: The wrapper that holds the filling and gives that iconic open-top shape.
- Masago: Adds a pop of color and briny flavor right on top for that classic dim sum finish. If you can't find these in the store, small diced carrots work well too!
Customizations
- Swap the protein: Don’t eat pork? Ground chicken or turkey works great as a leaner alternative.
- Swap the Masago (Fish Roe): Use small diced carrots as the topping instead.
- Ditch the shrimp: Allergic to shellfish? Just double the amount of ground pork for a still-delicious version.
How to Make Cantonese Shu Mai (Siu Mai) at Home
Mix the Filling
In a large bowl, combine ground pork, salt, sugar, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and cornstarch.
Mix it all up until it becomes a smooth, sticky paste. Then, fold in the finely chopped mushrooms and shrimp until evenly combined.
Shape the Dumplings
Form a “C” with your index finger and thumb and place a wonton wrapper over it. Add 1–2 teaspoons of filling in the center. Use a spoon or knife to gently press the filling down into the wrapper while rotating to create a neat, round cylinder shape.
Smear a little extra filling on top and level it off. Flatten the base by pressing it on a surface so it stands upright.
Steam to Perfection
Place the shaped shu mai into a bamboo steamer lined with parchment or cabbage leaves. Make sure they’re not touching.
Steam over boiling water for 10 minutes, or until fully cooked through.
Garnish and Serve
Once steamed, top each dumpling with a little masago for that classic look (or use small diced carrots for the pop of color). Then serve immediately with soy chili sauce or your favorite dipping sauce.
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.
Can you Freeze Siu Mai?
Yes, freeze uncooked siu mai in a single layer, then store in a bag. Steam straight from frozen, just add 2–3 minutes.
Additional Tips
- Don’t overfill the wrappers: A little goes a long way since too much filling makes them hard to shape and can tear the wrapper.
- Use a damp cloth to cover wrappers: Keep your unused wonton wrappers from drying out by covering them while you work.
Shu Mai (Shui Mai) - Steamed Pork Dumplings
Equipment
Ingredients
- 12 oz. ground pork
- Pinch of salt
- 1.5 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon 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
- 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.
- To make the Siu Mai, form an “C” with you index finger and thumb and place a wonton wrapper over it. Add 1-2 teaspoon 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.
- 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.
Lavinia says
Looks simple, but hopefully all the ingredients are available. And I can wrap it perfectly.