Siu Mai Recipe (Pork & Shrimp)

Siu Mai is a must-have at any dim sum feast. These juicy, savory dumplings are filled with a flavorful mixture of pork, shrimp, mushrooms, and herbs—topped with a pop of fish roe for that classic look. Whether you’re making them for a special occasion or craving a delicious homemade snack, this recipe walks you through every step so you can make authentic, restaurant-style siu mai right at home.

Siu Mai Recipe

Serves: 24 pieces
Prep time: 1 hour
Cook time: 10 minutes

Ingredients:
8 ounces shrimp, shelled, deveined, and minced
8 ounces ground pork
3 shiitake mushrooms, minced
4 tablespoons cilantro stems, thinly sliced
2 stalks scallions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
Pinch of salt
Pinch of white pepper
Pinch of sugar
1 teaspoon cornstarch
1 tablespoon extra light olive oil
1 tablespoon sesame oil
24 round wonton wrappers
2 tablespoons fish roe, for garnish

Siu Mai Instructions

1. Make the filling:

• In a large mixing bowl, combine the minced shrimp, ground pork, shiitake mushrooms, cilantro stems, scallions, soy sauce, oyster sauce, Shaoxing wine, salt, white pepper, sugar, cornstarch, extra light olive oil, and sesame oil.
• Mix thoroughly until the filling becomes cohesive and sticky.

2. Prep the steamer:

• Brush a thin layer of cooking oil onto the bamboo steamer basket to prevent the siu mai from sticking.

3. Wrap the siu mai:

• Place a round wonton wrapper on your palm. Scoop about 1 tablespoon of filling into the center.
• Use your fingers to gather the wrapper up around the filling, forming an open-top cylinder shape.
• Press the filling down with the back of a spoon or knife while tightening the wrapper with your thumb and index finger.
• Gently tap the bottom of each dumpling on a flat surface to help it stand upright.
• Top each siu mai with a small amount of fish roe for garnish.

4. Steam:

• Bring a large pot of water to a boil over high heat.
• Place the filled bamboo steamer over the boiling water and steam for 10 minutes until fully cooked.

Tips & notes

• Use fresh shrimp and pork: For the best texture and flavor, use fresh, not frozen, proteins if possible.
• Get creative with garnish: If you don’t have fish roe, a small piece of carrot or pea makes a great substitute for visual appeal.
• Prevent sticking: You can also use parchment paper or napa cabbage leaves in the steamer to prevent sticking.
• Don’t overfill: Keeping the siu mai compact ensures they hold their shape during steaming.
• Make ahead: You can freeze uncooked siu mai. Steam straight from frozen for about 12–13 minutes.