Siu Mai Recipe

Prepare mushrooms and shrimp

If using dried black mushrooms, soak them in hot water for 20–30 minutes until soft, then squeeze out excess water and finely chop. If using fresh shiitake, remove stems and chop finely. Chop the shrimp into small pieces (about 1/4-inch).

Place ground pork in a large mixing bowl. Add chopped mushrooms, chopped shrimp, finely chopped green onions, grated ginger, and optional finely chopped water chestnuts.

Add the seasonings: soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch, salt, and the egg white. Mix everything thoroughly using a spatula or your hands until the mixture is sticky and well combined (2–3 minutes). This helps the filling bind and become springy.

Taste a small amount by steaming a small teaspoon of mixture for 1–2 minutes and adjust seasoning if necessary (add a little more salt, soy, or sugar to balance). After adjusting, cover the bowl and refrigerate the filling for 15–30 minutes to firm up for easier shaping.

Prepare your steamer by bringing water to a simmer in the wok or pot. Line steamer trays with cabbage leaves or parchment squares to prevent sticking.

Place a wonton wrapper on a clean work surface. Brush the rim lightly with water if wrappers are dry to help shape. Hold the wrapper in your palm, spoon roughly 1 to 1 1/2 tablespoons of filling into the center (about a heaping tablespoon for standard-size siu mai).

Using your other hand, gather the wrapper up around the filling and press gently to form an open-top cup, leaving the top exposed. Squeeze the sides so the filling shows at the top and the wrapper forms neat pleats around the sides. The wrapper should be snug but not so tight that it bursts. Place each formed siu mai on the lined steamer tray, leaving a bit of space between each.

Top each siu mai with a small dot of finely diced carrot or a single pea for color, pressing lightly so it adheres. Brush the exposed wrapper tops lightly with a tiny bit of oil to prevent sticking and to give a glossy finish.

Arrange the siu mai in the steamer basket in a single layer, not touching. Cover and steam over simmering water for 6–8 minutes for standard size (8–10 minutes if very full or chilled straight from refrigerator). Ensure water remains at a gentle simmer and that steam circulates.

Check one siu mai by cutting into the center: pork should be cooked through, shrimp opaque, and juices clear. If undercooked, steam 1–2 minutes longer. Avoid over-steaming to keep wrappers tender.

Carefully remove steamer basket, transfer siu mai to a plate, and serve immediately with soy sauce, chili oil, or a dipping sauce of your choice.