Siu Mai Dumplings Recipe

Prepare shrimp

Roughly chop the peeled and deveined shrimp into small pieces (about 3–4 mm). Reserve about 1 tablespoon of chopped shrimp for mixing with a teaspoon of cornstarch and setting aside as a slightly chunkier topping garnish if desired.

In a medium bowl combine the ground pork and chopped shrimp. Add the finely chopped green onions, grated ginger, grated garlic, soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, salt, white pepper, cornstarch, and egg white.

Mix the filling thoroughly with your hands or a sturdy spoon, pressing and folding for 1–2 minutes until the mixture becomes sticky and cohesive. This ensures a firm, springy texture once steamed. Taste a small cooked pinch in the microwave or pan (optional) and adjust seasoning if needed.

Prepare a clean work surface and keep a small bowl of water nearby. Lightly brush the center of each wonton wrapper with a few drops of water to help seal if needed.

Spoon about 2 tablespoons (roughly 24–26 g) of filling into the center of each wrapper. Gather the wrapper up around the filling, leaving the top exposed, and press the filling down slightly so the dumpling stands upright. The sides should be pleated or pinched so the top remains open (classic siu mai shape). You should get about 12 dumplings; 4 dumplings per order.

Top each dumpling with a small dab (about 1/4 teaspoon) of the reserved chopped shrimp or a tiny mound of the raw mixture, press lightly, then add a smear/pea-sized dollop (about 1/4 teaspoon) of chili paste on top and a few tiny carrot dice or a pinch of roe for color.

Lightly oil the base of each finished dumpling with a brush or your fingertips so they won’t stick to the steamer.

Line your steamer basket with lettuce or cabbage leaves, or use parchment with holes to prevent sticking. Arrange the siu mai in the steamer in a single layer with a little space between them (they will not expand much).

Bring 800 ml water to a rolling simmer in the wok or pot under the steamer. Place the steamer over the simmering water, cover, and steam for 8–10 minutes over medium-high heat until pork is cooked through and shrimp is opaque. For a firmer texture, steam up to 11 minutes but avoid overcooking which can dry them out.

Remove the steamer from heat. Brush or drizzle a tiny amount (about 1/4 teaspoon each) of sesame oil over the dumplings if desired and serve immediately.

Whisk together 2 tablespoons soy sauce, 1 tablespoon black or rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (if using), 1/2 teaspoon sugar, 1/2 teaspoon minced garlic and about 1 teaspoon water to dilute slightly. Taste and adjust balance (more vinegar for tang, more soy for salt).

Serve the sauce in small dipping bowls alongside orders of 4 siu mai each.