Shu Mai (烧卖), also spelled Siu Mai, is one of the most beloved dim sum classics — open-faced steamed dumplings filled with a bouncy pork and shrimp mixture, topped with a tiny crown of orange roe or diced carrot. Every dim sum cart carries them, and every table orders at least one basket. Learn how to make authentic siu mai at home with this step-by-step recipe.
This recipe comes from a dim sum chef in Hong Kong who taught me that the key to great siu mai is the filling texture — the pork and shrimp must be chopped, not minced, so the filling retains a pleasant bouncy chew. The wrapper is not folded shut but pinched around the filling, leaving the top open like a flower.
Why This Shu Mai Recipe Works
- Authentic bouncy texture — coarsely chopped pork and shrimp create the signature chewy-springy filling
- Open-faced flower shape — the classic pinched wrapper technique is easy to master at home
- 45 minutes from start to table — faster than a dim sum restaurant trip once you have the ingredients
- Freezer-friendly — make a big batch and steam from frozen whenever the craving hits
Where to Find Chinese Ingredients
- Shrimp — large raw shrimp, peeled and deveined
- Ground pork — ground pork with some fat (80/20 ratio) keeps the filling juicy
- Yellow dumpling wrappers — round dumpling wrappers, 8-9cm diameter
- Shaoxing wine — Shaoxing wine for the filling seasoning
Step-by-Step Shu Mai
Prep (20 minutes)
- Peel and devein 200g shrimp. Coarsely chop 150g; leave 50g whole for texture.
- In a bowl, combine chopped shrimp, whole shrimp, 250g ground pork, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, 1 tsp sugar, 1 tsp grated ginger, 2 tsp cornstarch, and 1 egg white.
- Stir the mixture vigorously in one direction for 3 minutes until it becomes sticky and paste-like. This develops the binding texture that makes siu mai bouncy. Refrigerate 10 minutes.
- Set out 18-20 round dumpling wrappers, covered with a damp cloth.
Assemble and Steam (15 minutes)
- Place 1 heaping tablespoon of filling in the center of a wrapper.
- Bring the sides up around the filling. Gently squeeze the middle with your thumb and forefinger to form a cylinder. Leave the top open — do not pinch it shut.
- Tap the dumpling on the counter to flatten the bottom slightly. Smooth the exposed filling with a wet finger.
- Top each with a small piece of orange roe, diced carrot, or a single green pea for color.
- Arrange in a bamboo steamer lined with parchment (leave space between dumplings).
- Steam over boiling water for 8-9 minutes until the filling is cooked through and the wrappers are glossy.
- Serve immediately with black vinegar, chili oil, or soy sauce with ginger.
Frequently Asked Questions
What is the difference between siu mai and har gow?
Siu mai uses a wheat-based yellow wrapper that stays open at the top, with a pork and shrimp filling. Har gow (虾饺) uses a translucent wheat starch wrapper that is fully pleated shut, with a shrimp filling. They are the two signature dumplings of the dim sum cart. See also our Har Gow recipe.
Can I make siu mai without shrimp?
Yes — replace the shrimp with an equal weight of ground pork or finely diced water chestnuts and shiitake mushrooms. The water chestnuts add a similar crunch.
How long can I store uncooked siu mai?
Freeze uncooked siu mai on a tray, then transfer to a zip-top bag. Steam from frozen for 12 minutes — do not thaw first, or the wrappers will become soggy.
What dipping sauce goes with siu mai?
Classic pairings are Chinkiang black vinegar, chili oil, or a light soy sauce with fresh ginger. Many dim sum restaurants serve siu mai with a simple mustard sauce.
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