Shrimp Siu Mai Recipe

If you’re craving dim sum at home, you’re in the right place. These juicy, delicate Shrimp Siu Mai (shumai) are a dim sum favorite — and now you can make them from scratch in your own kitchen!

Tender shrimp, savory pork, and aromatic seasonings come together in a perfectly pleated dumpling that’s steamed to juicy perfection. Whether you’re cooking for a weekend brunch, a special dinner, or just to impress yourself and your guests, this step-by-step recipe will guide you through every detail with ease.

Ready to wow your friends and family? Let’s make the most irresistible Shrimp Siu Mai you’ve ever tasted!

Shrimp Siu Mai Recipe

Serving: 12
Prep time: 40 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 (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, smash each shrimp. Then, chop the 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

• Use fresh shrimp: Use fresh or well-thawed shrimp and chop by hand. This gives the filling a bouncy and juicy texture.
• Wonton wrappers: Use thin, square yellow wonton wrappers made for dumplings. If they’re dry, cover with a damp towel while assembling.
• Pleating made simple: No need to overthink the pleats, just gently press and form the dumpling in your hand. It’s okay if each one looks a little different.
• Top garnish: A whole tiny shrimp make these siu mai look restaurant-quality, but you can also substitute with minced carrots.
• Don’t over-steam: Shrimp cooks quickly — 5 minutes is usually enough.
• Freezer-friendly: You can assemble the siu mai ahead and freeze them raw on a tray. Once frozen, transfer to a bag. Steam directly from frozen for 7–8 minutes.