Name: Siu Mai
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 pieces dried shiitake mushrooms (soaked in hot water for 15 minutes, drained, squeezed dry, and finely chopped); 250 g Ground pork (well chilled); 150 g Raw shrimp (peeled, deveined, and finely chopped); 2 stalks green onion (finely chopped); 15 g fresh ginger (peeled and finely grated); 1 tbsp light soy sauce (divided); 1 tbsp Shaoxing wine (or dry sherry); 2 tsp cornstarch; 1 tsp toasted sesame oil; 1/4 tsp White pepper; 24 pieces round wonton wrappers (thawed and kept covered with a barely damp towel)

How to prepare

Drain the mushrooms thoroughly, squeeze out excess water, and finely chop them. Set out the chopped green onion and grated ginger so the filling can be mixed promptly.

In a large bowl, combine the pork, shrimp, mushrooms, green onion, ginger, soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix in one direction for 2 to 3 minutes, until the mixture looks cohesive and slightly sticky.

Cover the bowl and refrigerate the filling for 15 minutes. Meanwhile, line a bamboo steamer with perforated parchment or small cabbage leaves and bring 3 to 4 cm of water to a steady simmer in the steamer base or wok.

Place one wrapper in your palm and add about 1 tablespoon of filling to its center. Gather the wrapper upward around the filling, leaving the top open, then gently press the sides to form a compact cylinder with a flat base. Repeat with the remaining wrappers and filling.

Hands shaping an open-topped siu mai dumpling

AI-generated image

Arrange the dumplings in the lined steamer, leaving at least 2 cm between them. Cover tightly and steam over the simmering water for 9 to 10 minutes, until the wrappers are translucent and the centers reach 74°C.

Turn off the heat and let the steamer stand covered for 1 minute. Transfer the siu mai carefully to a serving plate and serve immediately with dipping sauces.

Steamed siu mai served in a bamboo basket

AI-generated image

Why this recipe works

A small amount of cornstarch binds the pork and shrimp while preserving a bouncy texture, and toasted sesame oil, ginger, and shiitake give the filling the layered savory aroma associated with classic dim sum.

Storage and reheating

How to store it

Refrigerate uncooked dumplings in a single layer, covered, for up to 8 hours. Freeze them on a tray until firm, then transfer to a sealed container for up to 1 month; steam from frozen, adding 2 to 3 minutes.

How to reheat it

Reheat cooked siu mai in a steamer over simmering water for 4 to 5 minutes, until piping hot throughout. Avoid microwaving uncovered, which can toughen the wrappers.