Open-topped pork and shrimp dumplings
Siu Mai
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Servings
6
24 dumplings
Difficulty
Medium
Cost
Moderate
$$
Siu Mai
Open-topped pork and shrimp dumplings
★4.2(11)
Golden-topped dumplings filled with seasoned pork and shrimp, wrapped in thin wonton skins and steamed in bamboo baskets. A dim sum essential with a bouncy, juicy filling.
30m
Prep Time
10m
Cook Time
40m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Siu mai are the most recognizable dim sum dumplings, with their distinctive open-top shape revealing a golden filling. The combination of pork and shrimp creates an incredibly juicy, springy texture.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
- 1/2 lb ground pork
- 1/4 lb shrimp, peeled and diced
- 2 dried shiitake mushrooms, soaked and diced
- 24 wonton wrappers (round)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
Instructions
- 1
Mix pork, shrimp, mushrooms, oyster sauce, sesame oil, 1 tbsp cornstarch, and white pepper. Stir vigorously in one direction until sticky.
- 2
Place a heaping tablespoon of filling in the center of each wonton wrapper.
- 3
Gather the wrapper edges up around the filling, letting it pleat naturally. Flatten the bottom and leave the top open.
- 4
Optionally top each dumpling with a pea, goji berry, or dot of fish roe for color.
- 5
Steam in a bamboo steamer over high heat for 8 to 10 minutes until pork is cooked through. Serve with soy-chili dipping sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Ground porkGround chicken
Lighter flavor; add extra sesame oil for richness
Wonton wrappersDumpling wrappers (gyoza skins)
Slightly thicker but hold up well to steaming
Tips & Storage
Pro Tips
Stir the filling in one direction for at least 2 minutes to develop protein structure for bounciness.
Use your thumb and index finger to form a ring and squeeze the dumpling into a cylindrical shape.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Freeze uncooked siu mai on a tray, then transfer to bags. Keeps for up to 3 months.
Reheating
Steam frozen dumplings for 12 minutes. Do not microwave or they will turn rubbery.
Nutrition Facts
Per serving (65mg) · 6 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein14g
Carbohydrates6g
Fat18g
Fiber420mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use square wonton wrappers?
- Yes, trim the corners to make them roughly round, or let the corners stick up decoratively.
- What dipping sauce goes with siu mai?
- A mix of soy sauce, chili oil, and a few drops of rice vinegar is traditional.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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