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Close up basket of steamed siu mai

Siu Mai (Shumai 燒賣)

Classic Cantonese siu mai filled with juicy pork, prawns (shrimp) and shiitake mushrooms. This dish is a labour of love. Give yourself plenty of time to practice the first couple of dumplings and before you know it, you'll fly through them like a pro!
Watch my quick how-to video just above for how to fold siu mai!
4.92 from 12 votes
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Prep Time: 35 minutes
Cook Time: 8 minutes
Shiitake Soak Time: 20 minutes
Total Time: 1 hour 3 minutes
Servings: 25 dumplings
Calories: 102kcal

Equipment

  • 2 Medium sized bamboo steamers (steel steamers are okay too)

Ingredients

  • 1 packet wonton wrappers or siu mai wrappers (note 1)
  • 1 small carrot or fish roe

Siu mai filling ingredients

  • 500 g / 1 pound pork mince
  • 250 g / ½ pound prawns deveined, peeled
  • 4 dried shiitake mushrooms
  • ½ tablespoon fresh ginger minced
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon neutral tasting oil canola or sunflower. Olive oil is okay too
  • ½ tablespoon sesame oil
  • ¼ teaspoon salt
  • ½ teaspoon white pepper

Instructions

Prepare the filling

  • Rehydrate shiitake mushrooms by soaking with hot water for about 20 minutes, covered. Once rehydrated, with a hand, squeeze out as much liquid from the mushrooms as possible then, finely chop.
  • Whilst the mushrooms are rehydrating, finely chop half of the prawns to mince and roughly chop the other half in chunks.
  • To bring the filling together, combine all filling ingredients in a large mixing bowl. Mix well with your (clean!) hand or fork/chopsticks. The filling is done when a thick, paste-like consistency is achieved.

Wrap the siu mai

  • Watch my video above on exactly how to wrap! It's very hard to explain in words without being confusing! This recipe makes about 25 dumplings.
  • With a grater, grate half a carrot then finely chop into mince. Top each wrapped siu mai with a small pinch of minced carrot right in the middle. This step can be omitted as its purpose is more of an aesthetic one (but sure look impressive and like the real deal!)

To steam siu mai

  • Bring about 3 - 4 cups of water to boil in a medium-sized pot (one that the steamer baskets can sit on top).
  • Line steaming baskets with baking paper. I always like to cut small holes in the paper to help with steam distribution. You'll need 2 medium-sized baskets.
  • Neatly place siu mai in the baskets. Make sure there is wiggle room in between each dumpling.
  • Stack the steaming baskets, top with a lid and place on top of the pot with boiling water. Steam on high heat for 8 minutes or until fully cooked.
  • As soon as the siu mai is cooked, immediately remove the steamer lid and allow excess water to evaporate. This will make sure the wrappers remain stuck on the filling! (see note 2)
  • Serve as is or with your favourite dipping sauce (such as a homemade Sichuan chilli oil).

Video

Notes

1. Wonton wrappers - easy to find and can use the same folding technique as siu mai wrappers (which are just round wonton wrappers). You can use a round cookie cutter to cut the wonton wrappers for a more authentic look. 
2. Remove the lid as soon as it's done - will allow excess steam to evaporate and the wrappers will contract a little, sticking to the filling nicely. I've made the mistake of keeping the lid on for about 10 minutes to them warm before dinner was served. Big mistake, the excess steam moisture made the wonton wrappers too hydrated and they started peeling away from the filling. Learn from my mistake!
Only start steaming once the water is boiling - otherwise, longer and unpredictable cook time will be required. 
Check for doneness by cutting a siu mai in half - just make sure to take it out of the steamer before cutting! Although, 8 minutes is a safe amount of time for it to be fully cooked.
Make ahead - The filling can be made up to 2 days in advance! Perfect for when you're expecting guests, making entertaining a more relaxed experience.
Freezing - I do not recommend wrapping these dumplings in advance, freeze (like you can for Pork and Chive dumplings) then cook on a later day. This is because the majority of prawns/shrimp sold have already been frozen once. It is never a good idea to freeze seafood more than once.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 102kcal | Carbohydrates: 6.8g | Protein: 6.5g | Fat: 5.3g | Saturated Fat: 1.7g | Cholesterol: 33mg | Sodium: 171mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 0.6g | Iron: 1mg