Siu Mai Pork Dumplings

Make juicy siu mai pork dumplings at home with a flavorful filling, tender wrapper, and simple steaming method for a classic dim sum favorite.

Siu mai are classic open-topped dim sum dumplings filled with a savory pork mixture and gently steamed until tender and juicy. This homemade version delivers the same satisfying bite and delicate texture you expect from a restaurant favorite, with straightforward ingredients and easy-to-follow steps. Serve them as an appetizer, snack, or part of a larger dim sum spread.

Ingredients

• 450 g ground pork, preferably with some fat
• 120 g raw shrimp, peeled, deveined, and finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 2 teaspoons cornstarch
• 2 tablespoons finely chopped scallions
• 1 tablespoon finely chopped ginger
• 24 siu mai wrappers or round wonton wrappers
• 1/2 cup finely diced carrot or peas, for garnish if desired

Instructions

1. In a large bowl, combine the ground pork, chopped shrimp, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, salt, cornstarch, scallions, and ginger.
2. Mix vigorously in one direction until the filling becomes sticky and well combined. Chill for 10 minutes if the mixture feels too soft.
3. Lay one wrapper in the palm of your hand and place about 1 tablespoon of filling in the center.
4. Form the wrapper around the filling by pressing it gently up the sides, leaving the top open. Flatten the bottom so the dumpling stands upright.
5. Repeat with the remaining wrappers and filling, placing finished siu mai on a parchment-lined tray.
6. Top each dumpling with a little diced carrot or a single pea if desired for color.
7. Arrange the siu mai in a steamer lined with parchment paper or cabbage leaves, leaving space between each dumpling.
8. Steam over boiling water for 10 to 12 minutes, or until the filling is cooked through and the wrappers are tender.
9. Serve immediately with soy sauce, chili oil, or black vinegar.