Siu Mai Pork and Shrimp Dumplings

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Classic Cantonese dim sum dumplings featuring a juicy pork and shrimp filling seasoned with ginger, soy, and sesame oil. The wrappers are pleated around the filling and left open at the top, traditionally garnished with a dot of crab roe or orange before steaming.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 3 gSaturated Fat
• 26 gCarbs
• 1 gFiber
• 2 gSugar
• 18 gProtein
• 640 mgSodium
• 320 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 38 mcgVitamin A

Ingredients

For the filling

• 8 oz (225 g) ground pork (about 20% fat)
• 6 oz (170 g) raw shrimp, peeled, deveined, and finely chopped
• 2 dried shiitake mushrooms, rehydrated and finely diced
• 2 tablespoons chopped scallion (green part only)
• 1 tablespoon grated fresh ginger
• 1 large egg white
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine

For assembling and steaming

• 20 round yellow wonton wrappers (siu mai wrappers)
• 2 tablespoons crushed toasted sesame seeds
• 1 tablespoon orange tobiko or finely diced carrot
• Lettuce leaves or parchment paper circles, for steaming
• 1 teaspoon neutral oil, for brushing

For the chili-soy dipping sauce

• 3 tablespoons soy sauce
• 1 tablespoon black vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili oil or chili crisp
• 1 scallion, thinly sliced

Directions

1. In a large bowl, combine the ground pork, chopped shrimp, diced shiitake, scallion, ginger, egg white, soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, and 1/2 teaspoon salt. Mix in one direction with chopsticks or a wooden spoon for 2-3 minutes until the mixture becomes sticky and cohesive, then chill for 15 minutes.
2. Place a wonton wrapper in the palm of your non-dominant hand and spoon about 1 tablespoon of filling into the center. Gently gather the edges up around the filling, pressing lightly so the wrapper clings to the meat while leaving the top open and flat. Tap the bottom on the counter to level it so the dumpling stands upright.
3. Sprinkle a small pinch of sesame seeds over the exposed filling, then press a single dot of tobiko or diced carrot into the center of each dumpling. Repeat with the remaining wrappers and filling to make 20 dumplings.
4. Line a bamboo or metal steamer with lettuce leaves or parchment rounds and brush lightly with oil. Arrange the siu mai upright, spaced about 1 inch apart so steam can circulate.
5. Fill a wok or pot with water to a depth of 1 inch and bring to a rolling boil over high heat. Set the steamer basket over the boiling water, cover, and steam for 8-10 minutes, until the wrappers are translucent and the filling is firm and cooked through.
6. While the dumplings steam, whisk together the soy sauce, black vinegar, sesame oil, chili oil, and sliced scallion in a small bowl for the dipping sauce.
7. Carefully lift the steamer lid away from you to avoid steam burns, then transfer the siu mai to a warm plate. Serve immediately with the dipping sauce on the side.

Cook’s Notes

• Keep the wonton wrappers covered with a damp towel while working so they do not dry out and crack during wrapping.
• Do not overfill the wrappers; too much filling will cause the siu mai to burst or lose their upright shape during steaming.
• For deeper flavor, rest the mixed filling in the refrigerator for 30 minutes before wrapping so the seasonings fully penetrate the pork and shrimp.
• To make ahead, shape the dumplings and freeze them on a parchment-lined tray until solid, then transfer to a freezer bag; steam directly from frozen, adding 2-3 minutes to the cook time.
• Lining the steamer with lettuce leaves prevents sticking and also imparts a subtle aroma; cabbage leaves or carrot slices work equally well.

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