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

Name: Siu Mai (Cantonese Open-Top Steamed Pork and Shrimp Dumpling)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ground pork 250 g; shrimp 120 g; dumpling wrappers 20 pcs; soy sauce 1.5 tbsp; sesame oil 1 tsp; minced ginger 1 tsp; cornstarch 1 tbsp

Quick answer

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

About this dish

Chopped shrimp in the pork filling gives these dim sum a springier bite than pork alone.

The wrapper is pressed up around the sides and left open on top, and by the time they come out of the steamer the thin skin has turned translucent.

Ingredients

servings

IngredientAmount

dumpling wrappers20 pcs

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

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

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

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

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

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

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.