30-Min Shrimp & Pork Siu Mai Recipe

Shrimp & Pork Siu Mai are something we always order whenever we go for dim sum. My daughters love them; I love them—in fact, everyone in my family loves them! As a matter of fact, we usually have to order at least three baskets because one is never enough.

But believe it or not, siu mai is actually one of the easiest dim sum dumplings to make at home. You don’t have to worry about complicated folds or perfect pleats. Just bring the wrapper up around the filling, shape it a little, and leave the top open. That’s it!

And the filling is everything I love about good siu mai—juicy, savory, and wonderfully bouncy, with pork, chunks of shrimp, and shiitake mushrooms in every bite. I’ll also show you one simple technique that helps create that classic dim sum restaurant-style texture.

Once you see how easy they are to make, you might find yourself making an extra batch for the freezer—because if your family is anything like mine, these disappear fast!

What Is Siu Mai?

Siu mai (燒賣) is a popular Cantonese steamed dumpling, and one of the most recognizable dishes served at dim sum.

Unlike many dumplings that are completely enclosed, siu mai are shaped into small cylinders with the filling exposed at the top. Cantonese-style siu mai commonly contain pork and shrimp, along with ingredients such as mushrooms and seasonings.

They’re wrapped in thin wheat-based wrappers and steamed until the filling is juicy and the wrappers are tender.

The little bit of carrot on top isn’t essential to the flavor, but it gives each siu mai that familiar dim sum restaurant look.

What Does Shrimp & Pork Siu Mai Taste Like?

Good siu mai is all about the contrast between a juicy, savory filling and a springy, slightly bouncy texture.

Pork provides richness, while roughly chopped shrimp adds sweetness and a satisfying bite. Shiitake mushrooms bring another layer of savory flavor, and ginger and scallions add freshness.

Soy sauce, oyster sauce, Shaoxing wine, and sesame oil season the filling without overpowering the pork and shrimp.

What Are the Secrets to Juicy and Bouncy Siu Mai?

That juicy, springy texture is one of the things that makes dim sum-style siu mai so irresistible. And believe it or not, you can recreate it at home with just a few simple techniques.

1. Mix the Pork with Salt First

Always start by mixing the ground pork and salt together before adding the other ingredients. The salt helps extract proteins from the pork, and as you mix, you’ll notice the meat becoming stickier.

This creates a stronger bind in the filling and helps give the finished siu mai that cohesive, springy texture instead of a loose, crumbly one.

2. Keep Some Texture in the Shrimp

I like to roughly chop the shrimp rather than turning it into a smooth paste. This way, you get little pieces of juicy shrimp throughout the filling and a satisfying bite in every siu mai.

If you prefer a finer texture, simply chop the shrimp a little more.

3. Work the Filling for That Signature Bounce

After mixing the pork, shrimp, seasonings, and cornstarch together, lift the filling and throw it firmly back into the bowl a few times.

This works the mixture further, helping the filling become more cohesive and giving the cooked siu mai that characteristic bouncy, springy bite.

It may seem like a small extra step, but it makes a noticeable difference in the final texture.

Why Add Cornstarch to Siu Mai Filling?

Cornstarch plays an important role in the texture of the filling.

It helps bind the ingredients and absorb some of the free moisture, keeping the filling cohesive rather than loose or watery. As the siu mai steams, the starch gelatinizes, helping create a tender, juicy filling that holds together nicely.

You only need a small amount—1 tablespoon for this entire batch. If you don’t have cornstarch, potato starch or sweet potato starch are both great substitutes and can be used in the same amount.

What Wrappers Are Best for Siu Mai?

I use Hong Kong-style dumpling wrappers for this recipe. They’re thin, tender, and well suited for Cantonese-style siu mai.

Look for thin, round or square yellow wrappers in the refrigerated or frozen section of an Asian grocery store. Some packages may specifically be labeled siu mai or shumai wrappers.

If your wrappers are square, you can trim off the corners to make them rounder or simply use them as they are. Either way works well—once the wrapper is gathered around the filling and shaped, you’ll still get that classic open-top siu mai look.

How to Freeze Siu Mai

Siu mai freezes beautifully, making it easy to prepare a batch ahead of time.

Arrange the assembled siu mai in a single layer on a parchment-lined tray, making sure they aren’t touching. Freeze until firm, then transfer them to an airtight freezer-safe container or bag.

When ready to cook, there’s no need to thaw them first. Steam the siu mai directly from frozen, adding a few extra minutes to the cooking time, until the filling is completely cooked through.

Let’s Talk Ingredients

Ground pork: Provides richness and juiciness while creating the base of the filling.

Shrimp: I roughly chop the shrimp so you still get juicy pieces and a little bounce in every bite.

Salt: More than seasoning, salt helps the pork become sticky as it’s mixed, which is important for the texture.

Soy sauce: Adds savory flavor and seasoning.

Oyster sauce: Brings savory depth and subtle sweetness.

Shaoxing wine: Adds another layer of aroma and flavor to the filling.

Sesame oil: Gives the siu mai its wonderful nutty aroma.

Cornstarch: Helps bind the filling and retain moisture during steaming.

Shiitake mushrooms: Add a deep savory flavor that complements both the pork and shrimp.

Scallions and ginger: Bring freshness and aroma to the rich filling.

Hong Kong-style dumpling wrappers: Thin wrappers are ideal because they become tender quickly during steaming.

Carrots: A little minced carrot on top adds color and gives the siu mai that familiar dim sum appearance.

Step-by-Step: Let’s Cook

Makes: 12 pieces
Prep Time: 20 minutes
Cook Time: 10 minutes

Step 1: Make the Filling

In a large mixing bowl, add the ground pork and salt. Mix well until the pork begins to feel sticky.

Add the roughly chopped shrimp, white pepper, sugar, soy sauce, oyster sauce, Shaoxing wine, sesame oil, and cornstarch. Mix until smooth and sticky.

Lift the filling and throw it firmly back into the mixing bowl a few times. Lastly, add the shiitake mushrooms, scallions, and ginger, then mix until evenly combined.

Tip: Mixing the pork with salt first, then working the filling well, helps create that juicy, cohesive, and bouncy dim sum-style texture.

Step 2: Wrap the Siu Mai

Place a Hong Kong-style dumpling wrapper in the palm of your hand and add about 1 tablespoon of filling to the center.

Bring the wrapper up around the filling while gently pressing the filling down, leaving the top open. Top with a little minced carrot and repeat with the remaining ingredients.

Tip: Don’t worry about making every siu mai look perfect. There’s no complicated folding or pleating—just shape the wrapper around the filling and leave the top open.

Step 3: Steam the Siu Mai

Line a bamboo steamer with parchment paper and arrange the siu mai inside, leaving a little space between each one.

Bring the water in a pot to a boil over high heat. Place the steamer over the pot, cover, and steam for about 10 minutes, or until the filling is completely cooked through.

Tip: Make sure the water is already boiling before adding the steamer so the siu mai begin cooking right away.

Step 4: Serve

Serve the siu mai immediately with soy sauce, chili oil, or your favorite dumpling dipping sauce.

Tip: Siu mai is best enjoyed hot from the steamer while the filling is juicy and the wrappers are soft and tender.

More Dim Sum Recipes You’ll Enjoy