Siu Mai (Shumai)
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Siu mai (燒賣, sīu máai — also spelled shumai or shao mai) are open-topped Cantonese dim sum dumplings: a thin yellow wheat wrapper cupped around a juicy filling of ground pork, chopped shrimp, and rehydrated shiitake mushroom, gathered at the sides but left open at the top, often crowned with a dot of orange crab roe, diced carrot, or a single pea. They're steamed until plump and are one of the easiest dim sum to make at home because they use store-bought round wonton or siu mai wrappers — no special dough. The keys to juicy siu mai are using fatty ground pork (or adding a little extra fat), chopping the shrimp so you keep some texture, seasoning with sesame oil, oyster sauce, sugar, and white pepper, and stirring the filling in one direction until sticky so it holds together and stays bouncy. Steam 8–10 minutes and serve hot with chili oil or just soy. They freeze beautifully, so make a big batch.
Why you'll love this siu mai (shumai)
- Juicy pork-and-shrimp dim sum classic, open-faced and crowned like the real thing.
- The easiest dim sum dumpling — store-bought wrappers, no special dough.
- Make a big batch and freeze; steam from frozen anytime.
- Endlessly poppable with a little chili oil or soy.
Ingredients
Filling
- 1 lb ground pork, not too lean — about 20% fat
- 6 oz raw shrimp, peeled and roughly chopped
- 4 dried shiitake mushrooms, soaked and finely dicedsubstitutes →
- 2 tbsp light soy saucesubstitutes →
- 1 tbsp oyster saucesubstitutes →
- 1 tbsp Shaoxing winesubstitutes →
- 1 tbsp toasted sesame oilsubstitutes →
- 1 tsp sugar
- ½ tsp white peppersubstitutes →
- 1 tbsp cornstarch
- 2 scallions, finely chopped
To wrap & top
- 24 round siu mai or wonton wrapperssubstitutes →
- 2 tbsp crab or tobiko roe, diced carrot, or peas, for the classic dot on top
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Stock the pantry once and you can cook this anytime: dried shiitake mushrooms, oyster sauce, Shaoxing wine, white pepper. Asian groceries deliver nationwide.
Equipment
- Bamboo or metal steamer — Lined with parchment so the siu mai don't stick.(shop →)
Instructions
Make the filling
Soak the dried shiitake in hot water 20 minutes, then finely dice. Combine the pork, chopped shrimp, shiitake, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch, and scallions.
Stir until sticky
Stir the filling vigorously in one direction for 2–3 minutes until it turns sticky and paste-like. This gives siu mai their signature bouncy, cohesive texture. Chill 15 minutes if you have time.
💡 Stirring in one direction develops the proteins so the filling springs back and holds its shape instead of crumbling.
Shape the siu mai
Hold a wrapper in a loose 'C' between your thumb and finger. Add a heaping tablespoon of filling, then gather the wrapper up around the sides, leaving the top open. Press the bottom flat and smooth the top with a spoon.
Crown the tops
Top each with a little crab roe, a dot of diced carrot, or a pea. Arrange in the lined steamer, spaced apart.
Steam & serve
Steam over boiling water for 8–10 minutes, until the pork is cooked through and the filling is firm and juicy. Serve hot with chili oil, soy, or just as they are.
💡 An instant-read thermometer should hit 160°F (70°C) in the center, or cut one open to check it's no longer pink.
Tips & notes
- Use pork with some fat (around 20%) — lean pork makes dry siu mai. A little extra diced pork fat makes them extra juicy.
- Stir the filling in one direction until sticky; this is the single most important step for the right bouncy texture.
- Round 'siu mai wrappers' are ideal, but round wonton wrappers (or square ones with the corners trimmed) work perfectly.
- Freeze raw siu mai on a tray, then bag them; steam straight from frozen, adding 2–3 minutes.
- Soaked dried shiitake add a savory depth that's traditional — don't skip them if you can help it.
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Siu Mai (Shumai)
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
- Level
- Intermediate
Ingredients
- 1 lb ground pork, not too lean — about 20% fat
- 6 oz raw shrimp, peeled and roughly chopped
- 4 dried shiitake mushrooms, soaked and finely diced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp toasted sesame oil
- 1 tsp sugar
- ½ tsp white pepper
- 1 tbsp cornstarch
- 2 scallions, finely chopped
- 24 round siu mai or wonton wrappers
- 2 tbsp crab or tobiko roe, diced carrot, or peas, for the classic dot on top
Instructions
- Soak the dried shiitake in hot water 20 minutes, then finely dice. Combine the pork, chopped shrimp, shiitake, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch, and scallions.
- Stir the filling vigorously in one direction for 2–3 minutes until it turns sticky and paste-like. This gives siu mai their signature bouncy, cohesive texture. Chill 15 minutes if you have time.
- Hold a wrapper in a loose 'C' between your thumb and finger. Add a heaping tablespoon of filling, then gather the wrapper up around the sides, leaving the top open. Press the bottom flat and smooth the top with a spoon.
- Top each with a little crab roe, a dot of diced carrot, or a pea. Arrange in the lined steamer, spaced apart.
- Steam over boiling water for 8–10 minutes, until the pork is cooked through and the filling is firm and juicy. Serve hot with chili oil, soy, or just as they are.
Nutrition (est., per serving): 260 cal · 18 g protein · 16 g carbs · 13 g fat
Siu Mai (Shumai) FAQ
What is siu mai?
Siu mai (燒賣, also shumai) are open-topped Cantonese dim sum dumplings filled with ground pork, shrimp, and shiitake mushroom in a thin yellow wrapper, gathered at the sides and left open at the top. They're usually crowned with a dot of crab roe, carrot, or a pea, and steamed until juicy. They're one of the most popular and beginner-friendly dim sum items.
What wrapper is used for siu mai?
Thin, round yellow wheat-flour wrappers, sold as 'siu mai wrappers' or 'shumai wrappers' at Asian groceries. If you can't find them, round wonton wrappers work perfectly, or use square wonton wrappers and trim the corners. The wrapper is thin so it steams up tender around the filling.
How do you keep siu mai juicy?
Use ground pork with enough fat (about 20%, or add a little extra diced pork fat), and stir the filling in one direction until it's sticky and paste-like, which traps moisture and gives a springy bite. Don't overcook — 8–10 minutes of steaming is enough. Lean pork and undermixed filling are the usual causes of dry, crumbly siu mai.
Can you freeze siu mai?
Yes — siu mai freeze excellently. Arrange the raw, shaped dumplings on a tray so they don't touch, freeze until solid, then transfer to a bag. Steam straight from frozen, adding 2–3 minutes to the cooking time. They're a great make-ahead dim sum to keep on hand for a quick steamed snack or meal.
What's the difference between siu mai and har gow?
Both are steamed Cantonese dim sum dumplings, but siu mai has a thin yellow wheat-flour wrapper left open at the top around a pork-and-shrimp filling, while har gow has a translucent wheat-starch wrapper fully pleated around an all-shrimp filling. Siu mai is heartier and open-faced; har gow is delicate and see-through.
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