Siu Mai (Cantonese Open-Top Steamed Pork and Shrimp Dumpling)

Quick answer

Total time: 42 min
Level: Hard
Servings: 4 servings
Ingredients: 7

About this dish

Siu mai wraps a mixture of ground pork and finely chopped shrimp in thin dumpling wrappers shaped as open-top cylinders, then cooks them with steady steam.

Pat 120 g shrimp dry, chop it finely, and place it in a bowl with 250 g ground pork. Loosen any compacted clumps before adding 1.5 tbsp soy sauce, 1 tsp sesame oil, 1 tsp minced ginger, and 1 tbsp cornstarch. Stir firmly in one direction until the filling is sticky, glossy, and able to hold its shape instead of crumbling loosely. Divide the filling evenly among 20 dumpling wrappers. Lift the wrapper sides with your fingers and press them gently against the filling to form firm cylinders without sealing the exposed tops. Line the steamer with parchment and arrange the dumplings about a finger-width apart so the wrappers do not stick as they soften. Set the steamer over fully boiling water only after steady steam is rising. Steam over high heat for 10 to 12 minutes as the first checking point and avoid opening the lid repeatedly. When the wrappers are translucent and the filling is firm, check the center of the largest siu mai and continue steaming until it reaches at least 71C. Turn off the heat, rest the dumplings in the steamer for 1 minute, and lift them out carefully while warm.

Ingredients

servings

IngredientAmountUnit

ground pork250 gg

shrimp120 gg

dumpling wrappers20 pcspcs

soy sauce1½ tbsptbsp

sesame oil1 tsptsp

minced ginger1 tsptsp

cornstarch1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Pat 120 g shrimp dry, then chop it finely so it blends into the filling without releasing excess moisture.

Place it in a bowl with 250 g ground pork and loosen any compacted clumps before seasoning.
2

Season

Add 1.5 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced ginger, and 1 tablespoon cornstarch.

Stir firmly in one direction until the filling turns sticky, glossy, and able to hold its shape.
3

Step

Divide the filling among 20 dumpling wrappers.

Lift the sides with your fingers, press the wrapper gently against the filling, and shape each piece into a firm open-top cylinder without sealing the exposed surface.
4

Step

Line the steamer with parchment paper, then arrange the siu mai with space between them.

Leave about a finger-width gap so the wrappers do not stick together as they soften and expand during steaming.
5

Heat

Set the steamer over fully boiling water only after steady steam is rising.

Keep the heat high and steam for 10 to 12 minutes, avoiding frequent lid opening so the temperature does not drop.
6

Step

Treat 10 to 12 minutes as the first checking point.

When the wrappers look translucent and the filling feels firm, check the largest siu mai and continue steaming until its center reaches at least 71C. Turn off the heat, rest for 1 minute, and lift the dumplings out carefully.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Siu Mai are open-top Cantonese dumplings filled with a springy mixture of ground pork and shrimp.
Finish cue: When the wrappers look translucent and the filling feels firm, check the largest siu mai and continue steaming until its center reaches at least 71C.
Avoid this: Leave about a finger-width gap so the wrappers do not stick together as they soften and expand during steaming.
Substitution: Stir firmly in one direction until the filling is sticky, glossy, and able to hold its shape instead of crumbling loosely.