Siu Mai (烧卖) – Open Dumplings with Pork and Shrimp

In Cantonese dim sum, you order siu mai in a bamboo basket, usually four to a basket. The thin egg wrapper encloses the filling only at the sides and stays open on top. For the filling, stir ground pork, shrimp and shiitake in one direction until the mixture is sticky and pulls into strands. Then it stays juicy and firm when steamed.

By Laura Chen · November 4, 2026

50 Mintotal

4servings

345kcal

ChineseCuisine ›

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For the wrappers, use yellow wonton wrappers and cut them into rounds. Put the filling in the middle, form a ring with your thumb and forefinger and press the dough up around the filling. Tap the bottom flat so the dumpling stands. On top, set a dot of diced carrot or fish roe.

With translucent wheat starch dough and a pure shrimp filling, you steam Har Gow. In Indonesia, the relatives are called Siomay, there with fish and peanut sauce. Fold closed dumplings following the recipe for Jiaozi.

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Siu Mai (烧卖) – Open Dumplings with Pork and Shrimp

Name: Siu Mai (烧卖) – Open Dumplings with Pork and Shrimp
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 dried shiitake; 250 g ground pork with 20% fat; 150 g raw shrimp, peeled; 1 tbsp light soy sauce; 1 tsp oyster sauce; 1 tsp Shaoxing rice wine; 1 tsp sugar; 1/2 tsp salt; 1/4 tsp white pepper; 1 tbsp cornstarch; 1 tsp toasted sesame oil; 24 yellow wonton wrappers (egg dough); 1 small carrot, finely diced

Laura Chen

Servings

Prep time

40 minutes

Cook time

10 minutes

Calories

345

Cuisine

Chinese

Ingredients

For the filling:

4 dried shiitake
250 g ground pork with 20% fat
150 g raw shrimp, peeled
1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp Shaoxing rice wine
1 tsp sugar
1/2 tsp salt
1/4 tsp white pepper
1 tbsp cornstarch
1 tsp toasted sesame oil

For shaping:

24 yellow wonton wrappers (egg dough)
1 small carrot, finely diced

Instructions

Soak the shiitake in warm water for 30 minutes. Squeeze them out, remove the stems and finely dice the caps.
Finely chop half of the shrimp and cut the rest into 1 cm pieces.
Put the pork, salt and sugar in a bowl and stir with chopsticks in one direction for 3 minutes, until the mixture is sticky. Mix in the soy sauce, oyster sauce, rice wine, pepper and cornstarch.
Stir in the shrimp and shiitake and add the sesame oil last. Chill the filling for 20 minutes.
Cut rounds of 8 cm from the wonton wrappers. Put 1 tbsp filling in the middle.
Set the wrapper on the ring of your thumb and forefinger and press it up around the filling. Smooth the top with a wet spoon and tap the bottom flat.
Set the siu mai on perforated parchment paper in a bamboo basket and put a few carrot cubes on each.
Steam them over rapidly boiling water for 8 minutes and serve with soy sauce for dipping.

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Siu Mai (烧卖) – Open Dumplings with Pork and Shrimp

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Siu Mai (烧卖) – Open Dumplings with Pork and Shrimp

Ingredients

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For shaping:

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