Siu Mai (Shumai)


Cantonese Jyutping
Mandarin Pinyin

Siu Mai (Shumai)

A dumpling filled with ground pork, shrimp, mushrooms, scallions, and other seasonings. It is normally wrapped in a yellow wonton dough. Consequently, they're sometimes labeled simply as "Stuffed Pork and Shrimp Dumplings".


Recipe - Siu Mai (Shumai)

Method: stovetop

Difficulty: low

Estimated Time: 1.5 hours

Servings: 8-10 siu maai dumplings


  • 17.5 ounces (500 grams) of pork shoulder
  • 3.5 ounces (100 grams) of pork fat (optional)
  • 6 rehydrated dried shiitake mushrooms (You can find dried ones in the supermarket. Rehyrate them by just soaking them in water.)
  • 21 ounces (600 grams) of shrimp without shells or tails
  • 1 teaspoon of salt (to temporarily marinade shrimp)
  • 10.5 ounces (300 grams) of wonton wrappers (These can be found in the refrigerated section of your local Asian supermarket.)
  • 2 tablespoons of potato starch
  • 1 teaspoon of salt (for the dumpling filling)
  • 0.5 teaspoon of white pepper
  • 0.5 teaspoon of chicken powder (also called chicken bouillon)
  • 0.5 teaspoon of white sugar
  • 2 teaspoons of sesame oil
  • 2 scallops (optional)


  • Add shrimp and 1 teaspoon of salt to a bowl and mix well together. Rinse shrimp with water. Then cut into roughly 1 inch sections.
  • If your wonton wrappers did not come in a circular shape (some come in square shapes), cut the edges off so that they turn into roughly 3 inch diameter circles. Note, you don't have to cut them individually. Simply stack them up and cut all of them together.
  • Cut pork, pork fat, and shiitake mushrooms into very small cubes.
  • Add pork, white pepper, salt, and potato starch into a bowl. Mix well for 15 minutes.
  • Add shrimp into the bowl with the pork and mix again for 15 minutes.
  • If you decide to include scallops, shred them into tiny pieces now.
  • Add shiitake mushrooms, chicken powder, white sugar, pork fat, and scallops into the bowl with the shrimp and pork and continue mixing 15 minutes.
  • Add sesame oil and mix. Then cover bowl and place inside refrigerator to let marinade for 30 minutes.
  • After 30 minutes, it's time to make the siu maai dumplings. Take the filling out of the refrigerator and use it to fill each of the wonton wrappers. The wonton wrappers should be shaped like a cup with the top side uncovered. Make sure you really pack the filling in tightly against the wrappers. Otherwise, they will fall apart when we go to steam them.
  • If you have any leftover shrimp, you can place some on top of each dumpling.
  • Place the siu maai dumplings into a steamer and steam on high heat for 6 minutes. Traditionally, a bamboo steamer placed over a pot of boiling water would be used. However, if you don't have one, you can also just use any kind of metal rack as a tray to hold the dumplings above some boiling water. Make sure to cover the pot or steamer so that the dumplings really bake in the steam.
  • Your siu maai dumplings should now be all set to serve!
Bon Appétit!


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