I want every basket of pork siu mai to land on the table plump, juicy, and glistening like it came straight from a dim sum cart. This recipe delivers that classic savory bite with tender pork, shrimp, and a silky wonton wrapper every time.

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I’m obsessed with pork siu mai because it hits that dim sum craving without trying too hard: juicy, bouncy, savory, and gone way too fast. I love the way ground pork gives each bite real richness, while raw shrimp brings that sweet snap I always look for in a good dumpling.

But the best part is the texture. Tender in the middle, a little springy, never bland.

I can eat these straight from the steamer, standing at the counter, pretending I’m only having one more. And then three disappear.

No shame. This is the siu mai I keep craving hard.

Ingredients

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Ground pork brings juicy richness, and yes, the fat really matters here.
Shrimp adds bounce, sweetness, and that dim sum shop texture you’ll love.
Egg helps everything hold together without making the filling feel heavy.
Cornstarch keeps the filling tender, springy, and not crumbly.
Soy sauce gives salty depth, so the pork doesn’t taste flat.
Oyster sauce adds savory sweetness that makes siu mai taste legit.
Shaoxing wine cuts the meatiness and adds a cozy background flavor.
Sesame oil brings that toasty smell you notice right away.
Ginger and scallions keep things fresh, bright, and not greasy.
Water chestnuts add crunch.
Plus, they make each bite more fun.
Wrappers hold the filling neatly, with those classic open tops.
Carrot or roe adds color.
Basically, it makes them look fancy.

Ingredient Quantities

1 pound ground pork, 20 to 30 percent fat

8 ounces raw shrimp, peeled, deveined and roughly chopped

1 large egg

2 teaspoons cornstarch

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine or dry sherry

1 teaspoon sesame oil

1 teaspoon granulated sugar

1/2 teaspoon fine salt

1/2 teaspoon white pepper

2 teaspoons fresh ginger, finely minced

2 scallions, white and green parts finely sliced

1/4 cup water chestnuts, finely diced (optional for crunch)

24 round wonton wrappers or siu mai wrappers, about 3 to 3.5 inch diameter

1 small carrot or a few teaspoons tobikko or masago for garnish, finely diced

1 to 2 tablespoons neutral oil for brushing or steaming tray

How to Make this

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1. In a large bowl combine ground pork, chopped shrimp, egg, cornstarch, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, minced ginger, sliced scallions, and diced water chestnuts if using; mix until well combined and slightly sticky.

2. Prepare wrappers and garnish: cut carrot into very small dice or set out tobikko or masago; have oil ready for brushing.

3. Wet the edge of a wonton wrapper with a little water to help seal and place about 1 heaping tablespoon of filling in the center of each wrapper.

4. Gather the wrapper up around the filling and gently press down on top to flatten the filling, leaving the top exposed; shape each siu mai into a neat cup about 1 to 1 1/2 inches high, making sure the bottom is sealed.

5. Place a small pinch of diced carrot or a few tobikko/masago on the exposed top of each siu mai for color.

6. Line your steamer basket with parchment paper with holes, cabbage leaves, or lightly oil the steaming tray to prevent sticking; arrange siu mai in the steamer with a little space between each.

7. Bring water to a boil in the steamer pot, reduce to a steady simmer, and steam the siu mai over high steam for 6 to 8 minutes until the pork is fully cooked and the shrimp are opaque.

8. Optional: brush finished siu mai with a thin layer of neutral oil for shine and to prevent drying.

9. Serve hot with soy sauce, chili oil, or your preferred dipping sauce.

Equipment Needed

1. Large mixing bowl
2. Wooden spoon or silicone spatula for mixing
3. Chef knife and cutting board for chopping shrimp, ginger, scallions, carrot, and water chestnuts
4. Measuring spoons and tablespoon
5. Small bowl or cup for water to wet wrappers
6. Pastry brush for oiling and glazing
7. Steamer basket and compatible pot or bamboo steamer with lid
8. Parchment paper with holes, cabbage leaves, or lightly oiled steaming tray to line the steamer

FAQ

Can I use all pork or all shrimp instead of a pork and shrimp mix? Yes, you can use all ground pork for a richer siu mai or all chopped shrimp for a lighter, springier texture, but the classic balance of pork and shrimp gives the best mouthfeel and flavor.

What wrappers should I use if I cannot find round wonton or siu mai wrappers? Square wonton wrappers work fine; trim the corners or fold them into a round cup shape. Keep wrappers covered with a damp towel to prevent drying.

How do I know the filling is the right texture? The filling should be sticky and cohesive but not soupy. If it feels loose, add a little more cornstarch or chill for 10 minutes; if too stiff, add a teaspoon of water or a splash of Shaoxing wine.

How long do I steam the siu mai and how do I prevent them from sticking? Steam over high heat for 6 to 8 minutes for fresh siu mai, until pork is cooked through and shrimp is opaque. Brush the steamer basket or tray with oil or line with parchment or cabbage leaves to prevent sticking.

Can I make siu mai ahead or freeze them? Yes. You can assemble and refrigerate for up to 24 hours. For freezing, place arranged but uncooked siu mai on a tray, freeze until solid, then transfer to a bag for up to 2 months. Steam from frozen, adding 2 to 3 minutes to the cook time.

How should I store leftovers and reheat them? Refrigerate leftovers in an airtight container for up to 2 days. Reheat by steaming for 3 to 4 minutes until hot, or microwave covered with a damp paper towel for 60 to 90 seconds, checking for even heating.

The Best Pork Siu Mai Recipe Substitutions and Variations

Ground pork:
- Ground chicken or turkey, use 85 to 90 percent lean for comparable fat and moisture
- Ground pork shoulder, coarsely chopped, if you want slightly more texture
- Mix of ground pork and finely chopped shiitake mushrooms for a lighter, umami-rich vegetarian-friendly option
Raw shrimp:
- Finely diced scallops for a sweet, tender seafood alternative
- Firm white fish (like cod or pollock), finely chopped, for a milder flavor
- Finely chopped king oyster mushrooms for a vegetarian texture similar to shrimp
Shaoxing wine or dry sherry:
- Dry white wine, same quantity
- Low-sodium chicken broth plus 1 teaspoon rice vinegar for depth without alcohol
- Mirin diluted with a little water, for a slightly sweeter profile
Wonton wrappers or siu mai wrappers:
- Square wonton wrappers, trimmed to a roundish shape or used folded to make siu mai style

Pro Tips

1) Chill the filling for 20 to 30 minutes before shaping. Cold mixture firms up, makes it much easier to mound into neat siu mai cups and helps the wrappers hold their shape.

2) Keep the texture slightly coarse and tacky, not pureed smooth. Overworking the pork and shrimp will make the filling dense. Mix until everything binds, then stop. A little chunkiness gives better mouthfeel.

3) Seal the bottoms well and give each dumpling room in the steamer. A tight, well-sealed base prevents leakage, and spacing lets steam circulate so they cook evenly instead of becoming soggy.

4) Use a small dab of neutral oil or a single pea of butter on top right after steaming for shine, and serve hot. If you want extra lift, place a small mound of tobikko or carrot on each while still warm so it adheres neatly.