How to Make Pork and Shrimp Siu Mai

Making pork and shrimp siu mai at home is easier than you think. This guide shows you exactly how to create authentic Cantonese pork and shrimp siu mai recipe that tastes better than takeout. If you’ve ever wanted to learn easy homemade dim sum shumai with pork and shrimp, you’re in the right spot.

I’ll never forget the first time I tried making these at my aunt’s place in Queens. She had this tiny kitchen, barely room for two people, but she’d crank out these perfect little dumplings like it was nothing. I was fumbling with the wrappers, getting filling everywhere. She laughed and said, “Stop thinking so much. Just pinch and go.” That advice stuck with me. Now I make pork and shrimp siu mai every few weeks, and honestly? They’re one of those dishes that look fancy but don’t require any special skills.

 

At a Glance

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: Makes about 24-30 siu mai
Difficulty: Easy to Moderate
Key Ingredients: Ground pork, shrimp, siu mai wrappers, shiitake mushrooms, ginger
Best For: Dim sum parties, weekend cooking, meal prep

Why You’ll Love This Recipe

• Restaurant quality at home – You get that bouncy texture and juicy filling without paying $8 for a steamer basket

• Freezer-friendly – Make a big batch and steam them straight from frozen when cravings hit

• Customizable – Don’t like shrimp? Use all pork. Want it spicier? Add chili oil to the filling

• Fun to make – Get the kids involved or have friends over for a dumpling-making party

• No fancy equipment needed – Just a steamer (or even a makeshift one works fine)

Ingredients You’ll Need

 

This is the best juicy pork and prawn siu mai filling ingredients list. Each one matters.

For the Filling:

Ground pork (1 pound) – Use something with a bit of fat. The 80/20 ratio works perfectly. Too lean and your siu mai will be dry.

Raw shrimp (8 ounces, peeled and deveined) – Chop these roughly. You want chunks, not paste. This gives you that classic texture.

Shiitake mushrooms (4-5, dried or fresh) – If using dried, soak them first. They add an earthy sweetness that’s hard to describe but you’ll notice if it’s missing.

Ginger (1 tablespoon, minced) – Fresh only. The bottled stuff doesn’t have the same punch.

Garlic (2 cloves, minced) – Keeps things balanced.

Green onions (2, finely chopped) – Adds freshness.

Soy sauce (2 tablespoons) – Use regular, not low sodium.

Sesame oil (1 tablespoon) – This is key for that authentic flavor.

Shaoxing wine (1 tablespoon) – If you don’t have it, dry sherry works. Don’t skip it though.

Sugar (1 teaspoon) – Just a touch to balance the salt.

White pepper (1/2 teaspoon) – Black pepper changes the flavor profile.

Cornstarch (1 tablespoon) – This is the secret to bouncy texture pork and shrimp shumai. It binds everything and creates that signature chew.

For Assembly:

Siu mai wrappers (30-35) – These are round and yellow. Find them in the frozen section of Asian markets. Square wonton wrappers work in a pinch if you trim the corners.

Carrot (optional, for topping) – Some people add a small cube or grated carrot on top. It’s traditional but not required.

Peas (optional, for topping) – Same as carrots. Just for looks really.

How I Make It

 

Here’s my step by step guide to wrapping siu mai dumplings. Take your time the first few times. You’ll get faster.

Step 1: Prep the Shrimp and Mushrooms

Chop your shrimp into small pieces. Not minced, but about the size of a kernel of corn. If you’re using dried shiitake mushrooms, soak them in warm water for 20 minutes until soft. Squeeze out the water, remove the stems, and dice them fine.

Step 2: Make the Filling

Throw everything into a large bowl. Pork, shrimp, mushrooms, ginger, garlic, green onions, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and cornstarch.

Now here’s where people mess up. Don’t just stir. Use your hand and mix everything in one direction. Clockwise or counterclockwise, doesn’t matter, just pick one and stick with it. Do this for about 2-3 minutes. The filling will get sticky and hold together. That’s what you want. This develops the texture.

Step 3: Set Up Your Station

Get a small bowl of water, your stack of wrappers, and a plate or tray lined with parchment paper. Keep the wrappers covered with a damp towel so they don’t dry out.

Step 4: Fill and Shape

Hold a wrapper in your non-dominant hand, like you’re making an “OK” sign. Scoop about 1 tablespoon of filling into the center. Now use your thumb to gently push the filling down while your other fingers squeeze the wrapper up around the sides. You’re creating a little cup shape with an open top.

The wrapper will pleat naturally as you squeeze. Don’t overthink it. Tap the bottom on your work surface to flatten it so it stands up. The top should be slightly exposed filling, not completely sealed.

Step 5: Steam Them Properly

This is how to steam pork and shrimp dumplings perfectly. Line your steamer basket with parchment paper or cabbage leaves. Don’t skip this or they’ll stick like crazy.

Bring water in your steamer to a rolling boil. Place siu mai in the basket with about an inch between each one. They expand slightly. Cover and steam for 12-15 minutes. That’s the proper steaming time for pork and shrimp dumplings in bamboo steamer.

You’ll know they’re done when the pork looks cooked through and the wrappers are slightly translucent.

 

Tips That Make a Difference

Keep everything cold. I put my mixing bowl in the fridge for 10 minutes before filling. Cold filling is easier to work with.

Don’t overfill. Your first instinct will be to stuff them full. Resist. About a tablespoon is plenty.

Freeze before they stick. If you’re freezing these for later, put the tray in the freezer for an hour first. Once they’re solid, transfer to a freezer bag. This prevents them from sticking together.

Add water chestnuts for crunch. Some people love the texture. Dice them small and add about 1/4 cup to the filling.

The squeeze matters. That stirring motion in one direction isn’t just tradition. It actually creates a better texture. Trust it.

Easy Variations

All-pork version: Skip the shrimp entirely. Add an extra 8 ounces of ground pork. Some people prefer this.

Spicy siu mai: Mix 1-2 teaspoons of chili oil or sambal oelek into your filling. Or serve with spicy dipping sauce.

Chicken siu mai: Use ground chicken instead of pork. Add a bit more sesame oil since chicken is leaner.

Vegetarian option: Swap the meat for finely chopped mushrooms, tofu, and cabbage. Press the tofu first to remove moisture.

Wrapped differently: Try using napa cabbage leaves instead of wrappers for a low-carb version. Steam time stays the same.

Storage and Reheating

Refrigerator: Cooked siu mai last 3-4 days in an airtight container. Raw filled ones should be cooked within 24 hours.

Freezer: This is where make ahead and freeze pork and shrimp siu mai instructions matter. Freeze them raw on a parchment-lined tray. Once solid, move to a freezer bag. They’ll keep for 3 months.

Reheating cooked ones: Steam for 5-6 minutes until heated through. Microwave works but they get a bit rubbery.

Cooking from frozen: Don’t thaw. Just add 3-4 extra minutes to your steam time. They’ll be perfect.

Equipment You’ll Need

Bamboo steamer basket: You can pick these up for under $15 at any Asian grocery store. They come in different sizes. A 10-inch one is versatile.

Large mixing bowl: For combining your filling.

Sharp knife: For chopping shrimp and vegetables.

Cutting board: Obvious but worth mentioning.

Wok or large pot: To hold boiling water under your steamer.

Parchment paper: Cut rounds with a hole in the middle, or use cabbage leaves as a natural liner.

Don’t have a bamboo steamer? Use a metal steaming rack inside a large pot with a lid. Or even a colander set over a pot of boiling water works in a pinch.

Frequently asked questions

Can I use frozen shrimp?
Yes. Just thaw them completely and pat dry before chopping. Excess water will make your filling too loose.

Why are my siu mai falling apart?
Usually this means the filling wasn’t mixed enough. That clockwise stirring creates a sticky protein network that holds everything together. Mix for at least 2-3 minutes until it feels tacky.

What’s the best dipping sauce pairing for pork and shrimp siu mai?
Traditional Hong Kong style siu mai recipe calls for just soy sauce with a bit of hot mustard on the side. I like mixing soy sauce, a splash of black vinegar, and some chili oil. Experiment and find what you like.

My wrappers keep tearing. What am I doing wrong?
They might be too dry. Keep them under a damp towel. Also, don’t stretch them. Let them naturally pleat as you squeeze the sides up. And honestly? A small tear here and there is fine. They’ll still taste amazing.

Can I make these ahead for a party?
Absolutely. Fill them up to 6 hours ahead and keep refrigerated on a parchment-lined tray covered with plastic wrap. Steam just before serving. Or freeze them weeks in advance and steam from frozen.

Final Note

Making traditional Hong Kong style siu mai recipe at home isn’t about perfection. My first batch looked nothing like the ones at dim sum restaurants. Some were lopsided, others barely held together. But they tasted incredible, and that’s what matters. The more you make them, the faster and better you get. Now I can wrap these while having a conversation, barely looking down. You’ll get there too, just keep at it.

Enjoy your homemade pork and shrimp siu mai with family and friends!

 

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