Siu Mai Dumpling Recipe

Prepare shrimp paste

Chop the shrimp coarsely, then transfer half to a food processor. Pulse into a coarse paste (not completely smooth) — about 6–8 short pulses. Combine with the remaining chopped shrimp for texture.

In a mixing bowl, add the shrimp (paste + chopped), ground pork, grated ginger, minced garlic, chopped water chestnuts (if using), chopped white part of green onion, cornstarch, and cold water. The cornstarch + water (slurry) helps bind and gives a silky mouthfeel.

Add light soy sauce, Shaoxing wine, sesame oil, oyster sauce, sugar, salt, and white pepper to the meat mixture. Mix thoroughly using a spatula or by folding and pressing the mixture against the bowl for 1–2 minutes until it becomes sticky and cohesive. This development (slap/mix) creates a springy texture in the filling.

Cover and refrigerate the filling for 15–30 minutes to let flavors meld and the mixture firm slightly, which makes wrapping easier.

Prepare a clean work surface and have a small bowl of water nearby to moisten wrapper edges. Line a baking sheet with parchment and dust lightly with cornstarch or flour to place finished siu mai.

Place a round wonton wrapper in your palm or on the work surface. Spoon about 1 to 1 1/2 tablespoons (approx. a heaping tablespoon) of filling into the center of the wrapper. Do not overfill — goal is 24 dumplings from the recipe.

Bring up the sides of the wrapper around the filling and gently press down the top center so the filling is exposed and the sides are pleated or smoothed to form a short cup (traditional open-top siu mai). Use the moistened finger to seal any gaps at the base so they hold shape.

Place each finished siu mai on the prepared tray. Repeat until all filling is used. If sticky, keep covered with a lightly damp cloth while assembling to prevent drying.

Prepare a steamer: bring about 1–2 inches of water to a rolling simmer in a wok or pot fitted with a steamer basket. Line the steamer basket with parchment paper with small holes poked, cabbage leaves, or a lightly greased steamer liner to prevent sticking.

Arrange siu mai in the steamer basket with 1/2 inch (1–2 cm) between each so steam circulates. Work in batches if necessary — do not overcrowd.

Steam over high heat for 6–8 minutes (for 24 medium siu mai). Check one to ensure pork is cooked through and shrimp is opaque. Larger siu mai may require up to 9 minutes. Avoid over-steaming to keep wrappers tender but not soggy.

Carefully transfer hot siu mai to a serving platter. Immediately top each dumpling with a small pinch (about 1/4 teaspoon) of orange tobiko and a tiny drizzle (about 1/4 tsp) of chili crisp oil over the top for flavor and shine.

Garnish with a little sliced scallion and a light sprinkle of toasted sesame seeds if using.

Serve hot with small bowls of dipping sauce: combine light soy sauce and rice vinegar (2:1 ratio) and offer extra chili crisp on the side. Enjoy immediately for best texture.