30-Min Shrimp Siu Mai Recipe

Shrimp Siu Mai are classic Cantonese dim sum dumplings—small, flavorful bites traditionally served at brunch or tea gatherings. Dim sum is a collection of bite-sized dishes, often steamed or fried, meant to be shared with family and friends, making it a fun, social, and delicious experience.

Traditionally, siu mai are made with pork or a pork-and-shrimp mixture, wrapped in a delicate, open-top wrapper that shows off the filling and a small garnish on top. This recipe uses tender shrimp for a light, juicy version that’s easy to make at home. With just a few simple ingredients and around 30 minutes, you can enjoy restaurant-style siu mai anytime—perfect for sharing with loved ones or treating yourself to a little dim sum at home.

Shrimp Siu Mai Recipe

Serves: 12 shrimp siu mai
Prep time: 25 minutes
Cook time: 5 minutes

Ingredients:

1 ½ pounds medium shrimp, peeled and deveined (31/40)
½ tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon white pepper
1 tablespoon sesame oil
12 wonton wrappers
12 small shrimp, peeled and deveined, for garnish (100/200)
2 tablespoons carrots, minced, for garnish
1 dash of oil, for brushing

Shrimp Siu Mai Instructions

1. Prepare the shrimp:

• With a knife, chop the 1 ½ pounds of medium shrimp into small pieces.
• In a mixing bowl, transfer the shrimp. Then add the cornstarch, salt, white pepper, and sesame oil. Mix well.

2. Assemble the siu mai:

• Place a wonton wrapper on top of your palm. Use a dining or butter knife and scoop about 1 tablespoon of filling on the center of the wrapper. Then place the wrapper between your thumb and index finger. Push the filling down with the knife, and turn the siu mai around to wrap firmly.
• Add another piece of small shrimp on top. Then, add a few pieces of minced carrots to the siu mai. Do the same with the rest.

3. Steam:

• Brush a dash of oil on the bamboo steamer to prevent sticking. Place the siu mai on the bamboo steamer.
• In a large steamer over high heat, bring water to a boil. Then place the bamboo steamer inside. Cover the lid and steam for 5 minutes until completely cooked through.
• Carefully remove and serve!

Tips & notes

• Chop by hand: Hand-chopping the shrimp preserves a slightly chunky and springy texture.
• Time-saving shortcut: Pulse the shrimp briefly in a food processor for faster prep—just don’t over-process, leave a little texture.
• Prep ahead: Mix the shrimp filling and refrigerate for up to 24 hours. You can also assemble the siu mai and refrigerate for up to 12 hours before steaming.
• Pleating made simple: Don’t stress over perfect pleats—gently press and shape each dumpling in your hand.
• Top garnish: A whole small shrimp gives a restaurant-style look, but minced carrots work as a simple alternative.
• Freeze for later: Assemble ahead and freeze raw siu mai on a tray. Once frozen, transfer to a bag and steam directly from frozen for 7–8 minutes.