These Chinese-inspired pork and shrimp dumplings (otherwise known as Siu Mai) are a quick and tasty starter that you can easily make at home using store-bought wonton wrappers. And if you can’t find any wonton wrappers in the shops, I’ve got instructions for how to make them yourself instead.
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My favourite starter
A plate of steamed pork and shrimp dumplings is my favourite starter, and one of the first things I head off to when having a meal at my local Chinese buffet. I love the flavour and juiciness of the minced pork and chopped shrimp filling, and the silky smoothness of the dumpling wrapper.
I’ve always steered clear of making siu mai, because I thought that they must be quite difficult to make, but honestly, after having made them myself, I have to say that they are not difficult to make at all. I’m just sorry I waited so long to make them. All those wasted years when I could have been enjoying these delicious open-topped dumplings!!!!
These dumplings are normally served with a dipping sauce. You can easily make one by mixing two parts soy sauce with one part rice wine vinegar and a few drops of chilli oil for heat and sesame oil for nuttiness. Or you can just open a jar of your favourite Chinese sauce – I like the sweetness of plum sauce, but hoisin or sweet chilli sauce would work just as well.
If you are lucky, you will be able to pick up a packet of wonton wrappers for the dumpling in the freezer section of your local supermarket. Unfortunately I live in a small village and my local shops don’t stock them so I have to make my own I’ve included instructions below in case you need them.
Recipe information
**Get the full list of ingredients and full instructions for making this recipe on the printable recipe card at the end of this post**
- Prep time – 30 minutes
- Resting time – 1 hour
- Cooking time – 8 minutes per batch
- Servings – 24 to 30 dumplings
- Main equipment – Bamboo steamer or electric steamer. Chinese dumplings are traditionally made in a bamboo steamer, but an electric steamer works just as well.
- Calories – 62 per dumpling
Ingredients for the pork and shrimp filling
To make your own steamed pork and shrimp dumplings you will need these ingredients:
- Pork mince or ground pork – you do need a bit of fat in the pork mince as it adds extra flavour and juiciness to the filling. I buy ready minced pork from my supermarket, but you could also ask your butcher to mince you up some pork belly and use that instead.
- Shrimp or prawns – try to get raw frozen prawns that have been cleaned and shelled, then all you have to do is defrost them and chop them up. If you are using shrimp that is still in the shell you will have to remove the head and shell yourself, and don’t forget to slit the shrimp along the back and remove the alimentary canal (or black vein).
- For the aromatics:
- rice wine vinegar
- ginger – you can use fresh ginger that has been finely crushed or grated, or you can use ginger paste from a jar.
- sesame oil – sesame oil has a very strong flavour and you will only need a few drops. Be careful, if you add too much it will overpower the final flavour of the dumplings.
- soy sauce – I use dark soy sauce.
- finely chopped spring onions
- sugar – for a hint of sweetness
- salt – as always this is optional and to your own taste.
- Cornflour – used as a binding agent.
Ingredients for the wonton wrappers
This is easy – you will only need:
- Flour – plain flour (not self-raising)
- Salt – once again this is optional
- Egg – I used a large egg
- Water – approximately 1 cup, but this will depend on the size of the egg you used.
Instructions for wonton wrappers
- Measure the flour and salt into a mixing bowl, break in the egg and add three-quarters of the water. Mix to combine, adding additional water if necessary, until the dough just comes together into a soft shaggy ball (image 2 above).
- Knead the dough for about 10 minutes until you have a nice smooth ball of non-sticky dough (image 3 above).
- Cover the bowl with plastic wrap and set the dough aside to rest for 1 hour.
- Once the dough has rested, divide it in half and then cut each half into 12 to 15 equal-sized pieces, about the size of a marble (image 1 above).
- Dust your working surface lightly with flour. Using a rolling pin, roll each ball into a circular shape, approximately 10cm (4 inches) in diameter. Try to roll the dough as thinly as possible. Repeat until all the wrappers have been rolled. Dust with flour to prevent them from sticking together (image 3 above).
- Alternatively – if you have a pasta maker, you could pass the dough through the rollers a few times, ending on the thinnest setting. Then cut the wrappers into squares or use a large coffee mug or similar to cut to round shapes.
Instructions for mixing the meatballs
- Place all the ingredients for the meatballs into a mixing bowl and mix thoroughly to combine.
- Mix really well to massage all the flavours into the meat, and when you think you’ve mixed it enough, mix for another minute or two longer (image 2 above).
- I just get my hands in and squeeze it all through my fingers – you can use a wooden spoon or spatula if you prefer.
Instructions for filling the dumplings
- Form a circle with your index finger and thumb and lay one of the wonton wrappers across it. Press down slightly to form a slight basin-shape.
- Add teaspoons of the meat filling pressing down gently until the wrapper is filled to the brim (image 1 above).
- Squeeze gently to allow the wonton wrapper to pleat around the meat. Flatten the base slightly so the dumpling can stand upright.
- Repeat with the remaining wonton wrappers and filling (image 2 above).
How to steam the dumplings
Unfortunately, I was so excited at how well these dumplings were turning out that I quite forgot to take photos!
You can steam these dumplings either in a traditional bamboo steamer, or in an electric steamer. I used an electric steamer.
Bamboo steamer
- Bring sufficient water in a wok to a boil. The water level should be just below the bottom of the bamboo steamer.
- Cut a piece of baking parchment to fit into the bottom of the steamer, and cut a few holes in the paper so the steam can come through.
- Arrange some of the dumplings in the steamer so they are not touching one another (you should be able to fit about 8 dumplings at a time).
- Cover the bamboo steamer with a lid and place over the boiling water.
- Steam for 8 to 10 minutes until the dumplings are cooked through.
- Repeat with the remaining dumplings.
- Transfer the cooked dumplings to a serving dish, cover with a lid or a piece of aluminium foil and leave in a warm oven while you steam the remaining dumplings.
Electric steamer
- Brush the inside of the steamer lightly with sunflower or other vegetable oil and arrange about 8 dumplings so that they are not touching one another.
- Steam for 8 to 10 minutes until the dumplings are cooked through.
- Repeat with the remaining dumplings.
- Transfer the cooked dumplings to a serving dish, cover with a lid or a piece of aluminium foil and leave in a warm oven while you steam the remaining dumplings.
Serve with your favourite dipping sauces.
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Recipe variations
This is only the basic recipe for steamed pork and shrimp dumplings. You can vary the filling in different ways.
Water chestnuts – add 2 to 3 tablespoons chopped water chestnuts to provide extra crunch to the filling.
Bamboo shoots – add 2 to 3 tablespoons finely chopped bamboo shoots to the filling.
Mushrooms – traditional steamed pork and shrimp dumplings do contain mushrooms, however you can’t just add normal mushrooms as they contain too much moisture which will make the dumplings fall apart.
If you want to add mushrooms to these pork and shrimp dumplings you should chop the mushrooms into small pieces, about the size of cooked grains of rice, and then fry them gently in 1 teaspoon of oil until the moisture has been released. Only then should you mix them into the filling. You will need approximately 1/2 cup of chopped white, button or chestnut mushrooms.
Alternatively, you can use 3 dried shitake mushrooms which should be reconstituted in water before being finely chopped and added.
Questions
Yes, you can freeze these dumplings, but you should freeze them before they are steamed.
Assemble the dumplings and then place them on a flat tray into the freezer until they are frozen solid. Then transfer them to a plastic container or Ziploc freezer bag and store for up to three months.
To use, steam from frozen, but add an extra two minutes onto the steaming time.
Yes, you can assemble these dumplings and store them in a covered container in the refrigerator for 2 days. Steam as the recipe instructions when you are ready to eat them.
Yes, you can substitute the pork with an equal quantity of ground or minced chicken. Just remember that chicken does not contain as much fat as pork so the filling will not be quite as juicy.
Additional resources
Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius and Gas marks.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.
Related Recipes
If you enjoyed this recipe for steamed pork and shrimp dumplings you may also enjoy these other Asian inspired dishes:
- Crispy duck pancakes with hoisin sauce
- Oven-baked teriyaki chicken and vegetables
- Easy Szechuan chicken with noodles
- Pad Thai noodles with chicken and shrimp
- Crispy orange chicken
- Thai green chicken curry with jasmine rice
The recipe
Steamed pork and shrimp dumplings (Siu Mai)
(Click the stars to rate this recipe)
Ingredients
Wonton wrappers
- 1 large egg
- 1 cup (140g) plain or all purpose flour
- ½ teaspoon salt
- 1 cup cold water
Pork and shrimp filling
- 14 oz (400g) minced pork (ground pork)
- 6 oz (180g) frozen raw prawns (shrimp) shelled and de-veined
- 2 spring onions (scallions / green onions)
- ½ teaspoon ginger from a jar, or use fresh ginger, finely minced
- 1 tablespoon rice wine vinegar
- 2 tablespoon dark soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon white sugar
- 2 teaspoons cornflour (cornstarch)
- ½ teaspoon salt
Instructions
Wonton wrappers (skip if using store-bought wrappers)
- Measure the flour and salt into a mixing bowl, break in the egg and add three-quarters of the water. Mix to combine, adding additional water if necessary, until the dough just comes together into a soft shaggy ball.
- Knead the dough for about 10 minutes until you have a nice smooth ball of non-sticky dough.
- Cover the bowl with plastic wrap and set the dough aside to rest for 1 hour.
- Once the dough has rested, divide it in half and then cut each half into 12 to 15 equal-sized pieces, about the size of a marble.
- Dust your working surface lightly with flour. Using a rolling pin, roll each ball into a circular shape, approximately 10cm (4 inches) in diameter. Try to roll the dough as thinly as possible. Repeat until all the wrappers have been rolled. Dust with flour to prevent them from sticking together.
Filling and assembly
- Cut the shrimp into small pieces.
- Place all the ingredients for the filling into a mixing bowl and mix thoroughly to combine.
- Mix really well to massage all the flavours into the meat, and when you think you've mixed it enough, mix for another minute or two longer
- Form a circle with your index finger and thumb and lay one of the wonton wrappers across it. Press down slightly to form a slight basin-shape.
- Add teaspoons of the meat filling pressing down gently until the wrapper is filled to the brim.
- Squeeze gently to allow the wonton wrapper to pleat around the meat. Flatten the base slightly so the dumpling can stand upright.
- Repeat with the remaining wonton wrappers and filling
Steaming (bamboo steamer) (see notes for electric steamer)
- Bring sufficient water in a wok to a boil. The water level should be just below the bottom of the bamboo steamer.
- Cut a piece of baking parchment to fit into the bottom of the steamer, and cut a few holes in the paper so the steam can come through.
- Arrange some of the dumplings in the steamer so they are not touching one another (you should be able to fit 8 to 10 dumplings at a time).
- Cover the bamboo steamer with a lid and place over the boiling water.
- Steam for 8 to 10 minutes until the dumplings are cooked through.
- Repeat with the remaining dumplings.
- Transfer the cooked dumplings to a serving dish, cover with a lid or a piece of aluminium foil and leave in a warm oven while you steam the remaining dumplings.
- Serve with your favourite dipping sauces.
Notes
- Mushrooms contain a lot of moisture which will tend to make the filling fall apart. To prevent this, we cook them first.
- Chop the mushrooms into small pieces, about the size of cooked grains of rice, and then fry them gently in 1 teaspoon of oil until the moisture has been released. Only then should you mix them into the filling. You will need approximately 1/2 cup of chopped white, button or chestnut mushrooms.
- Alternatively, you can use 3 dried shitake mushrooms which should be reconstituted in water before being finely chopped and added.
- Brush the inside of the steamer lightly with sunflower or other vegetable oil and arrange about 8 dumplings so that they are not touching one another.
- Fill the steamer with water.
- Steam for 8 to 10 minutes until the dumplings are cooked through.
- Repeat with the remaining dumplings.
- Transfer the cooked dumplings to a serving dish, cover with a lid or a piece of aluminium foil and leave in a warm oven while you steam the remaining dumplings.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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