30-Min Shrimp Siu Mai Recipe

Shrimp Siu Mai are one of my favorite dim sum dishes to make at home. These little open-top dumplings are juicy, springy, and packed with shrimp in every bite. They may look like something you’d only order at a dim sum restaurant, but they’re actually much easier to make than you might think.

One of the things I love most about siu mai is how simple the filling is. With just a handful of ingredients, the natural sweetness of the shrimp really shines through. They’re light, flavorful, and perfect for breakfast, brunch, lunch, or whenever you’re craving homemade dim sum.

If you’ve never wrapped siu mai before, don’t worry. You don’t need perfect pleats or fancy techniques. I’ll show you a simple way to shape them so they look beautiful and hold together while steaming.

Whether you’re making them for a weekend dim sum meal or stocking your freezer for later, these homemade Shrimp Siu Mai are always worth it.

What Is Siu Mai?

Siu Mai is one of the most popular dishes served during Cantonese dim sum. Unlike closed dumplings, siu mai have an open top that shows off the filling inside, often finished with a small garnish.

Traditional siu mai are commonly made with pork or a combination of pork and shrimp. This version uses shrimp for a lighter filling that is naturally sweet, juicy, and full of flavor.

Steamed until perfectly tender, siu mai are one of the dishes you’ll almost always find on a dim sum cart.

Why Hand-Chop the Shrimp?

One of the biggest differences between homemade and restaurant-quality Shrimp Siu Mai is the texture.

Hand-chopping the shrimp leaves small pieces throughout the filling, creating a juicy, springy bite that’s full of texture.

If you prefer a quicker method, you can briefly pulse the shrimp in a food processor. Just be careful not to over-process it into a paste. Leaving a little texture makes a big difference.

How to Shape Siu Mai?

Many people think shaping siu mai is difficult, but it doesn’t have to be.

Place the wrapper in the palm of your hand and add the filling to the center. Gently press the filling down while wrapping the sides around it to create the classic open-top shape.

Don’t worry about making every dumpling identical. As long as they’re firmly wrapped, they’ll steam beautifully.

Do I Need a Bamboo Steamer?

A bamboo steamer is wonderful because it allows steam to circulate while helping prevent condensation from dripping onto the dumplings.

If you don’t have one, don’t worry. A regular steaming basket works just as well. Just make sure the water doesn’t touch the bottom of the dumplings while they steam.

Can I Make Siu Mai Ahead of Time?

Absolutely!

You can prepare the shrimp filling up to one day ahead and keep it refrigerated.

You can also assemble the siu mai several hours before steaming or freeze them uncooked for later.

They’re perfect for meal prep because they steam beautifully straight from the freezer with just a few extra minutes of cooking time.

Let’s Talk Ingredients

Shrimp: The star of this recipe. Hand-chopping the shrimp creates a springy texture that’s difficult to achieve with fully processed shrimp.

Cornstarch: Helps bind the filling together while keeping it tender.

Sesame oil: Adds a warm, nutty aroma without overpowering the shrimp.

Wonton wrappers: Thin enough to steam quickly while holding the filling together.

Small shrimp: A classic garnish that gives the siu mai a restaurant-style presentation.

Carrots: Add a bright pop of color and a touch of sweetness.

Step-by-Step: Let’s Cook

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

Step 1: Prepare the shrimp filling

With a knife, chop the shrimp into small pieces.

Transfer the shrimp to a mixing bowl. Add the cornstarch, salt, white pepper, and sesame oil. Mix until well combined.

Tip: Hand-chopping the shrimp creates a juicy, springy texture that’s difficult to achieve with a food processor.

Step 2: Assemble the siu mai

Place a wonton wrapper in the palm of your hand. Using a dining knife or butter knife, scoop about 1½ tablespoons of the shrimp filling into the center of the wrapper.

Place the wrapper between your thumb and index finger. Use the knife to gently press the filling down while turning the siu mai to wrap it firmly into its classic open-top shape.

Top each siu mai with one small shrimp and a few pieces of minced carrots. Repeat with the remaining filling.

Tip: Don’t worry about making every siu mai look perfect. As long as the filling is firmly wrapped, they’ll steam beautifully.

Step 3: Steam the siu mai

Lightly brush the bamboo steamer with a dash of oil to help prevent sticking. Arrange the siu mai in the steamer, leaving a little space between each one.

Bring water to a boil in a large steamer over high heat. Place the bamboo steamer inside, cover, and steam for about 5 minutes, or until the shrimp is completely cooked through.

Carefully remove the siu mai and serve hot.

Tip: If you don’t have a bamboo steamer, a regular steaming basket works just as well. Just make sure the water doesn’t touch the bottom of the siu mai.

Frequently Asked Questions

Can I use a food processor?
Yes. Pulse the shrimp a few times, but don’t over-process it. Leaving some texture gives the siu mai a better bite.

Can I freeze Shrimp Siu Mai?
Yes. Freeze the assembled, uncooked siu mai in a single layer. Once frozen, transfer them to a freezer bag and steam directly from frozen for about 7–8 minutes.

How do I know when they’re done?
The shrimp will turn opaque and firm, and the filling should be fully cooked after about 5 minutes of steaming.

Do I need the shrimp garnish?
No. It’s mostly for presentation. Minced carrots are a simple alternative and still give the siu mai a beautiful finish.

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