Siu Mai Recipe

Prepare mushrooms (if using dried)

If using dried shiitake, soak in warm water for 20–30 minutes until soft. Squeeze out liquid and finely chop. Reserve soaking liquid for another use but not for this recipe.

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

Add the grated ginger, egg white, cornstarch, light soy sauce, oyster sauce, sesame oil, white pepper, sugar, and salt to the bowl.

Mix the filling thoroughly with a spatula or your hands: fold and press repeatedly for 1–2 minutes until the mixture becomes sticky and cohesive. This gives the siu mai a bouncy texture. Taste a small piece by quickly pan-frying to check seasoning and adjust salt if needed.

Prepare a clean work surface and a small bowl of water. Lightly brush or rub a tiny amount of vegetable oil on the center of each wonton wrapper to prevent drying (optional). Keep wrappers covered with a damp towel while assembling to prevent drying out.

Spoon about 1 heaping tablespoon (approx. 20–25 g) of filling into the center of a wrapper. Gather the wrapper edges up around the filling while leaving the top exposed. Press gently to form a cylindrical cup about 1–1.5 inches tall. The sides should be pleated or pinched to hold shape but the top remains open.

Place the siu mai on a parchment-lined or lightly oiled steaming basket/tray about 1/2 inch apart. Repeat until all wrappers and filling are used. If you want a colorful top, press a pinch of diced carrot or a single edamame/pea into the center of each siu mai.

Arrange the steaming rack or bamboo steamer over a wok or pot with simmering water. The water level should not touch the steamer floor. Bring water to a steady simmer (not a rolling boil).

Place siu mai in the steamer basket in a single layer. Cover with a lid. Steam over medium-high heat for 8–10 minutes for the quantities listed (400 g pork + 150 g shrimp). Do not lift the lid during the first 6–8 minutes to maintain steam.

Check doneness: pork should be fully cooked (no pink) and shrimp opaque. If needed, steam 1–2 minutes longer. Remove the steamer from the heat and let rest covered for 1 minute.

Transfer siu mai to a serving plate. Drizzle a little sesame oil over the top if desired for aroma.

Serve hot with light soy sauce, chili oil, or your preferred dipping sauce on the side.