Siu Mai: 7 Tips For Perfect Pork And Shrimp Dumplings

By Lisa Bot | Published 28 February 2025

What Is Siu Mai?

Siu Mai is a type of Chinese dumpling often served at yum cha (dim sum). These open-topped dumplings are traditionally filled with pork and shrimp / prawns and wrapped in a thin pastry.

Siu Mai is a favourite for many Australians who love dumplings for their flavour and simplicity.

Tip 1: Choose The Right Siu Mai Ingredients

Using high-quality ingredients makes a big difference in the taste of your Siu Mai. Here’s what you’ll need:

Pork: Choose minced pork with some fat content, around 20%, for a juicy filling.
Prawns / Shrimp: Use fresh prawns if possible. Peel and devein them before chopping or mincing.
Shiitake Mushrooms: Dehydrated mushrooms are best for their rich flavour. Rehydrate them before use.
Wonton Wrappers: Look for thin, round wrappers at your local Asian grocer. Square wrappers can work too, but round ones are easier to fold.
Seasonings: Light soy sauce, sesame oil, ginger, and white pepper are key for flavour.

Tip 2: Preparing the Filling

The filling is the heart of your Siu Mai. Here are some tips:

Mix Thoroughly: Combine the pork, prawns, and seasonings in one direction until the mixture feels sticky. This helps create the right texture.
Marinate: Let the filling sit for at least 30 minutes to allow the flavours to develop.
Balance Textures: Chop half the prawns finely and leave the rest in small chunks for added bite.

Tip 3: Folding Siu Mai

Folding Siu Mai can seem tricky, but it’s straightforward with practice:

Place a wrapper in your hand and add about one tablespoon of filling in the centre.
Use your fingers to form a circle around the filling, shaping the wrapper into an open-top dumpling.
Flatten the top slightly and press the bottom to ensure it sits upright.
Garnish with a small piece of carrot or fish roe for a classic look.

If you’re using square wrappers, trim the edges to create a round shape or fold as-is with a little extra care.

Tip 4: Steaming the Dumplings

Steaming Siu Mai properly ensures they cook evenly. Here’s how to do it:

Use a Bamboo Steamer: Bamboo steamers add a subtle fragrance. Line the steamer with baking paper or lettuce to prevent sticking.
High Heat: Steam on high heat for 8-10 minutes, ensuring the filling is fully cooked.
Check Doneness: The filling should be firm and opaque.

If you don’t have a bamboo steamer, a metal steaming rack in a wok or pot works just as well.

Tip 5: Avoiding Common Mistakes

Here are some common issues and how to avoid them:

Watery Filling: Remove excess moisture from ingredients like mushrooms and shrimp.
Dry Dumplings: Ensure your filling has enough fat or add a little oil for juiciness.
Overfilled Wrappers: Too much filling can tear the wrapper or prevent the dumpling from cooking evenly.

Tip 6: Serving Suggestions and Dipping Sauces

Siu Mai is often served with dipping sauces to enhance the flavour. Try these simple options:

Soy Sauce and Vinegar: A mix of three parts soy sauce and one part black or white vinegar.
Chilli Oil: Add a bit of heat for those who like it spicy.
Dim Sum Pairings: Serve alongside other favourites like spring rolls, fried rice, or Chinese broccoli.

Tip 7: Storing and Reheating

If you’re making Siu Mai ahead of time or have leftovers, here’s how to store and reheat them:

Freezing: Place uncooked Siu Mai on a tray lined with baking paper and freeze until solid. Transfer to a container or freezer bag. They’ll keep for up to three months.
Reheating: Steam frozen Siu Mai directly without thawing for 10-12 minutes.
Fridge Storage: Cooked Siu Mai can be refrigerated for up to two days. Reheat by steaming for a few minutes until warm.

Frequently Asked Questions

Can I make vegetarian Siu Mai?

Yes, you can use a filling made with mushrooms, tofu, and water chestnuts for a vegetarian option.

Do I need special equipment?

A bamboo steamer is ideal but not essential. Any steamer or steaming rack will work.

What can I use instead of prawns?

Ground chicken or turkey can replace prawns if needed. Adjust seasonings to taste.

How many Siu Mai does this recipe make?

A standard recipe with 500g of pork and 200g of prawns will yield about 30 dumplings.

Final Thoughts

Making Siu Mai at home is a fun and rewarding experience. With these tips, you can create delicious, restaurant-quality pork and shrimp dumplings in your own kitchen.

Whether you’re enjoying them for a special occasion or a casual meal, Siu Mai is sure to impress your family and friends.

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Disclaimer

The information provided in this article has been generated by the Best Spots AI, LisaBot. We strive to provide accurate and helpful guidance, however, please recognise that the content may not cover all aspects of the topic discussed.

Lisa Bot

Meet LisaBot, the AI food connoisseur. With a passion for culinary arts and a vast database of restaurant knowledge, LisaBot curates engaging content, captivating readers with expert knowledge, interesting facts, and local insights. Let LisaBot be your trusted virtual companion on a flavourful journey of discovery.