Siu Mai (Cantonese Open-Top Steamed Pork and Shrimp Dumpling)
Quick answer
Siu mai is a Cantonese dim sum dumpling that wraps a seasoned filling of ground pork and chopped shrimp inside a thin wheat wrapper left open at the top.
What makes this special
- Siu Mai are open-top Cantonese dumplings filled with a springy mixture of ground pork and shrimp.
- Beating the filling until sticky builds the bouncy, springy bite
- Cornstarch traps juices inside so each piece stays moist
Key ingredients
Core cooking flow
- 1 Pat 120 g shrimp dry, then chop it finely so it blends into the filling without releasing excess moisture.
- 2 Add 1.5 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced ging...
- 3 Divide the filling among 20 dumpling wrappers.
Siu mai is a Cantonese dim sum dumpling that wraps a seasoned filling of ground pork and chopped shrimp inside a thin wheat wrapper left open at the top. The filling is mixed vigorously with soy sauce, sesame oil, minced ginger, and cornstarch until it develops a sticky, springy texture that holds together when steamed. Shaped into small cylinders with the tops exposed, each dumpling reveals its filling like a tiny cup. A ten-to-twelve-minute stint in a bamboo steamer turns the wrappers translucent and lets the pork and shrimp meld their flavors-earthy pork fat meeting clean, briny sweetness. The cornstarch traps the juices inside so each bite releases a burst of savory liquid. Siu mai is a cornerstone of the yum cha table, eaten alongside tea and other small plates in an unhurried, communal style of dining.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Step
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.
- 4Step
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.
- 5Heat
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.
- 6Finish
Turn off the heat when the wrappers look translucent and the filling feels firm and cooked through.
Let the dumplings rest for 1 minute in the steamer, then lift them out carefully and serve warm with tea.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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