Abalone Shiu Mai Recipe

Chop and combine

If using frozen abalone or shrimp, thaw thoroughly and pat dry. Finely chop the abalone into small pieces (about 2–3 mm). Finely chop the shrimp and shiitake mushrooms. Place abalone, ground pork, shrimp, water chestnuts, shiitake mushrooms, green onions, and grated ginger into a large bowl.

Season and bind

Add egg white, cornstarch, sesame oil, soy sauce, oyster sauce, Shaoxing wine, white pepper, and salt to the bowl. Using a spatula or wooden spoon, mix in one direction until the mixture becomes sticky and cohesive (about 1–2 minutes). A slightly tacky texture helps the filling hold its shape during steaming.

Chill briefly

Cover the bowl and refrigerate the filling for 15–20 minutes to firm up and allow flavors to meld. This makes it easier to form the shiu mai.

Portion filling

Prepare a clean work surface and keep wrappers covered with a damp towel to prevent drying. Spoon about 1 heaping tablespoon (roughly 20–22 g) of filling into the center of a wrapper.

Form the dumplings

Bring the edges of the wrapper up around the filling without pleating; leave the top exposed. Gently squeeze and compress the filling from the sides so the dumpling stands upright with a slightly domed top. Repeat until all wrappers and filling are used.

Garnish

Place a small pinch (about 1/8 teaspoon) of finely diced carrot on top of each dumpling for color, and optionally a cilantro leaf. Place assembled shiu mai on parchment paper or a lightly oiled bamboo steamer tray, leaving a little space between each.

Heat steamer

Bring water (about 1 liter) to a rolling simmer in a wok or wide pot fitted with a steamer basket. Make sure the water level is below the steamer floor so dumplings won’t touch the water.

Steam shiu mai

Arrange shiu mai in a single layer in the steamer basket (work in batches if necessary). Cover and steam over medium-high heat for 6–8 minutes, or until the pork is cooked through, shrimp is opaque, and internal temperature reaches 70–72°C (158–162°F). Avoid over-steaming to keep wrappers from getting soggy.

Rest briefly

Turn off heat and let dumplings sit covered for 1 minute to settle before removing the lid (this prevents condensation from dripping onto the dumplings).

Transfer shiu mai to a serving plate. Serve hot with light soy dipping sauce, chili oil, or black vinegar on the side. Leftovers can be cooled and refrigerated in an airtight container for up to 2 days; re-steam for 3–4 minutes to reheat.