pork and shrimp dumplings recipe.

 

🥟 Siu Mai (Shumai) – Pork & Shrimp Dumplings Recipe

"Make authentic Hong Kong Siu Mai (Shumai) dumplings at home! Juicy pork and shrimp filling wrapped in wonton skins, steamed to dim sum perfection."

Siu Mai (Shumai) is one of the most popular dim sum dumplings in Hong Kong and across Asia. These open-top dumplings are filled with juicy pork, shrimp, mushrooms, and seasonings, then steamed until tender.

This recipe brings authentic Cantonese dim sum flavors right into your kitchen — soft, savory, and full of umami. Perfect for dim sum brunch, party appetizers, or weeknight family meals.

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⭐ Why You’ll Love This Recipe

• Classic Hong Kong dim sum dish
• Juicy, flavorful filling with pork & shrimp
• Easy to steam at home
• Freezer-friendly for make-ahead dim sum nights

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🛒 Ingredients

Filling:

• 300g ground pork (20% fat preferred)
• 200g shrimp, peeled & chopped
• 3 dried shiitake mushrooms, rehydrated & minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• ½ tsp sugar
• ½ tsp white pepper
• 1 tbsp cornstarch
• 2 scallions, finely chopped

Wrappers:

• 30 round wonton wrappers (or square, trimmed)

Garnish:

• Carrot or roe bits for topping

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👩‍🍳 Instructions

Step 1: Prepare the Filling

1. In a bowl, combine ground pork, chopped shrimp, mushrooms, scallions, and seasonings.
2. Mix until sticky and well-combined. Cover and chill for 30 minutes.

Step 2: Assemble the Dumplings

1. Place a wonton wrapper in your hand.
2. Add 1 tbsp filling in the center.
3. Gently press sides upward, leaving the top open.
4. Smooth the filling on top and garnish with carrot bits or roe.

Step 3: Steam the Siu Mai

1. Line a bamboo steamer with parchment or napa cabbage leaves.
2. Arrange dumplings inside without overcrowding.
3. Steam over boiling water for 7–8 minutes, until fully cooked.

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🍴 Serving Suggestions

• Serve with soy sauce + chili oil dip.
• Pair with Har Gow (shrimp dumplings) and Cheung Fun rice rolls for a dim sum platter.
• Enjoy with Chinese tea for a traditional experience.

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💡 Tips for Perfect Siu Mai

• Don’t overfill wrappers or they may burst.
• Keep wrappers covered with a damp towel to prevent drying.
• Make a big batch and freeze raw dumplings for quick dim sum later.

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❓ FAQs

Q1: Can I use chicken instead of pork?
Yes! Ground chicken works well as a lighter alternative.

Q2: Can I freeze Siu Mai?
Yes, freeze uncooked dumplings on a tray, then transfer to bags. Steam directly from frozen (add 2–3 minutes).

Q3: What dipping sauces pair best?
Soy sauce, chili oil, or a mix of soy + black vinegar.

Q4: Can I bake Siu Mai instead of steaming?
Steaming is traditional, but you can bake at 375°F (190°C) for 15 minutes.

Q5: Why are some Siu Mai yellow?
Dim sum restaurants often use yellow-tinted wrappers. Regular wonton wrappers work just as well.

🥟 Similar Recipes to Pork & Shrimp Dumplings (Siu Mai):

1. Har Gow (Shrimp Dumplings)

Delicate translucent wrappers filled with shrimp, steamed until juicy and tender — the most iconic Cantonese dim sum dumpling.

2. Gyoza (Japanese Pan-Fried Dumplings)

Thin wrappers filled with pork, cabbage, and garlic, pan-fried until crispy on the bottom and juicy inside.

3. Mandarin Pork Dumplings (Jiaozi)

Chinese New Year favorite dumplings filled with pork, garlic chives, and seasonings, boiled or steamed.

4. Wonton Soup with Pork & Shrimp

Delicate wontons filled with pork and shrimp, simmered in a fragrant broth with scallions and sesame oil.

5. Potstickers (Guo Tie)

Pan-fried dumplings with pork and cabbage filling — crispy bottom with tender steamed tops.