Guangdong / Cantonese (China) · Chinese
Siu Mai (Cantonese Pork and Shrimp Dumplings)
The open-topped dim sum classic — juicy pork and shrimp filling in a thin wheat wrapper, pleated into a little cup and steamed until plump. The dumpling at the heart of any dim sum spread, easier to make at home than you'd think.
Published June 24, 2026
Cultural context
Siu mai (shumai) is a cornerstone of Cantonese dim sum, the southern Chinese tradition of small steamed and fried plates eaten with tea (yum cha). The open-topped pork-and-shrimp version is the one that anchors the steamer baskets in dim sum houses from Guangzhou to Hong Kong and beyond.
Siu mai are the little open-topped dumplings that anchor every dim sum spread — juicy pork and shrimp in a thin wheat wrapper, pleated into a cup and steamed until plump. They look like the work of a master, but the filling does most of it for you.
A springy filling
The secret is texture. Stir the seasoned pork hard in one direction until it turns sticky and paste-like before folding in the prawns and mushrooms. That develops the proteins into the bouncy, cohesive bite that separates great siu mai from a sad crumbly one. Then chill it — cold filling is far easier to handle.
The lazy pleat
Don’t fuss over the folds. Cradle a wrapper in a loose ring of finger and thumb, push a spoon of filling down into it, and let the wrapper gather itself up the sides, leaving the top open. Flatten the base so it stands, smooth the top, and you’re done.
Steam hard, serve hot
Give them space in the steamer and cook over vigorously boiling water until the pork is springy and cooked through. Eat them straight from the basket with chilli oil or a soy-vinegar dip — and freeze a batch raw for instant dim sum later.
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Ingredients
For the filling
- 400 g ground pork (not too lean) Some fat keeps the dumplings juicy; very lean pork makes them dry.
- 150 g raw prawns, roughly chopped
- 4 dried shiitake mushrooms, soaked and finely diced
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 inch ginger, grated
- 2 spring onions, finely chopped
To assemble
- 24 round yellow wonton/siu mai wrappers
- grated carrot or crab roe, to top (optional)
Method
Tap a step’s number to check it off as you go.
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Mix the pork with the soy, wine, sesame oil, sugar, cornstarch, ginger, and spring onion, then stir vigorously in one direction for a couple of minutes until the mixture turns sticky and paste-like. Fold in the prawns and shiitake.
Why: Stirring in one direction develops the meat's proteins into a bouncy, cohesive filling that holds together and stays juicy — the key texture of good siu mai.
-
Chill the filling for 20 minutes.
Why: A rested, cold filling is firmer and far easier to pleat into the wrappers.
-
Hold a wrapper in a loose 'C' between thumb and forefinger, drop in a heaped spoon of filling, and gently push it down so the wrapper pleats up around the sides, leaving the top open. Flatten the base and smooth the top; add a little carrot or roe to garnish.
Why: The open-topped cup shape is the signature; the loose ring of fingers does the pleating for you, while a flat base lets them sit upright in the steamer.
-
Line a steamer with parchment or cabbage leaves, arrange the dumplings with space between them, and steam over rapidly boiling water for 10–12 minutes until the pork is cooked through and springy.
Why: Steady, vigorous steam cooks them through and sets the filling; spacing stops them sticking together.
-
Serve hot from the steamer with chilli oil or soy-vinegar dipping sauce.
Why: Siu mai are at their best straight from the basket, when the wrapper is tender and the filling juicy.
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Variations
- Chicken or turkey
Swap the pork for ground chicken or turkey thigh; keep some fat or add a little oil for juiciness.
- Prawn-forward
Increase the prawn ratio and add a few chopped water chestnuts for a sweeter, snappier bite.
- Freezer batch
Freeze assembled raw dumplings on a tray, then bag them — steam straight from frozen, adding a few minutes.
Serving & Storage
Serve as part of a dim sum spread with tea, or as a starter, with chilli oil, or a dip of light soy, black vinegar, and a little grated ginger.
Pairs with: Chilli oil, Soy-black vinegar dip, Jasmine or pu'er tea, Other dim sum.
Storage: Cooked dumplings keep 2 days refrigerated; re-steam to reheat. Raw assembled dumplings freeze well for up to a month.
Nutrition
Per serving (4 dumplings)
- Calories
- 240
- Protein
- 16 g
- Carbs
- 16 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 520 mg
Notable micronutrients: Selenium, Zinc, Vitamin B12
Estimated using standard ingredient data. Values vary with brands and substitutions.
Frequently Asked Questions
Why stir the filling in one direction?
It aligns and develops the meat proteins so the filling becomes sticky and springy rather than crumbly — that bouncy texture is what makes siu mai feel professional.
What wrappers should I use?
Thin round yellow wonton or dedicated siu mai wrappers. If you only have square wonton skins, trim them round or just gather the corners — the taste is the same.
Can I pan-fry instead of steam?
Siu mai are traditionally steamed and that's where they shine, but you can steam then lightly crisp the bases in a little oil for a different texture.
What to drink with this
All drinks →Hand-picked pours to match this dish. Alcoholic pairings are for adults of legal drinking age (21+ in the US) — please drink responsibly.
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