Chinese Pork & Shrimp Siu Mai Recipe
This classic Cantonese dim sum dish combines juicy pork and shrimp in a flavorful, well-emulsified filling that delivers a satisfying snap with each bite. A great fit for those seeking Chinese food recipes, this siu mai is steamed to perfection and topped with colorful carrot for a vibrant touch.
Equipment
- Stand mixer or mixing bowl and chopsticks
- Bamboo steamer with parchment or cabbage leaves
- Steamer setup (wok or pot with lid)
- Parchment-lined sheet pan (for freezing, optional)
Ingredients
For the Filling:
- 3 small or 1 to 2 large dried shiitake mushrooms
- ½ cup hot water
- 8 ounces peeled and deveined shrimp any size
- 1 teaspoon plus 1 tablespoon sugar
- ⅛ teaspoon baking soda
- 2 tablespoons water
- 1 pound ground pork
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 1 teaspoon fine sea salt
- ¼ teaspoon white pepper powder
- 1 tablespoon neutral oil
- 1 tablespoon oyster sauce
- ½ teaspoon toasted sesame oil
For Assembling the Siu Mai:
- 24 very thin yellow Hong Kong–style round dumpling wrappers or thin yellow square wonton wrappers
- 2 tablespoons very finely minced carrot
- Ultimate Chili Oil or chili garlic sauce for serving
Instructions
- Rehydrate the Mushrooms: Place the dried shiitake mushrooms in the hot water for about 2 hours, or until completely softened. Press out any extra water and remove tough stems. Chop the mushrooms very finely; you should have roughly ¼ cup.
- Prep the Shrimp: Add shrimp to a mixing bowl with 1 teaspoon sugar, baking soda, and the water. Let it sit for 15 minutes. Rinse under running water until clear, then drain thoroughly.
- Make the Pork Base: In a stand mixer (or by hand), combine the ground pork with the remaining 1 tablespoon sugar, cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low for around 5 minutes until the mixture becomes tacky and cohesive. If mixing manually, stir in one direction for about 10–15 minutes until a sticky paste forms.
- Combine Shrimp and Pork: Add the prepared shrimp to the pork mixture. Beat on low speed for 2 minutes, then raise to medium for 2 more minutes until well incorporated. (If mixing by hand, chop shrimp first and stir into pork mixture in one direction for 10 minutes.)
- Add Flavor and Texture: Stir in the chopped mushrooms, neutral oil, oyster sauce, and sesame oil. Mix for an additional minute on medium speed (or by hand for 2–3 minutes).
- Form the Siu Mai: Line your steamer with perforated parchment, cheesecloth, or napa cabbage leaves. Place a dumpling wrapper on your palm and add about 1 tablespoon of filling in the center. Gather the edges and mold into an open-topped dumpling. Smooth the top flat, and add a bit of finely minced carrot in the center for color.
- Steam the Dumplings: Pour enough water into a wok or pot to reach halfway up the steamer base. Bring water to a simmer. Arrange siu mai 1 inch apart in the steamer and cover. Steam over medium heat for 9 minutes. Serve immediately with chili oil.
- Make-Ahead Option: To freeze, place the assembled dumplings ½ inch apart on a parchment-lined baking sheet. Cover tightly with plastic wrap or a clean grocery bag and freeze overnight. Once frozen, transfer to an airtight container. Steam from frozen without thawing for 11 minutes.
Notes
- You can use a stand mixer or chopsticks to emulsify the filling—just be sure to stir in one direction to develop the texture.
- The carrot topping is a colorful alternative to traditional fish roe.
- Store uncooked dumplings in the freezer for up to 2 months.
Tried this recipe?Let us know how it was!