Siu mai are open-topped dumplings with a pork, shrimp and mushroom filling. Their wrappers support the sides rather than sealing the top. A cohesive filling and evenly sized dumplings matter more than a decorative garnish.
Filling and wrappers
The proportions below come from Made With Lau’s siu mai: 8 oz pork shoulder, 4 oz shrimp, 4 dried shiitake mushrooms, 20 siu mai wrappers and 0.5 oz carrot. The seasoning is 1 tablespoon light soy, 2 tablespoons oyster sauce, 1/2 teaspoon salt, 2 teaspoons sugar, 2 tablespoons cornstarch, 1/2 teaspoon baking soda, 1 teaspoon chicken bouillon, 2 tablespoons water and 1/2 teaspoon white pepper; finish the filling with 1 teaspoon olive oil and 1 tablespoon sesame oil.
Use thin siu mai wrappers, not translucent har gow dough. Check for pork, shellfish, wheat, soy and sesame allergens. Set out a lined steamer, spoon, heatproof lifting tool and thin-probe thermometer before shaping.
Prepare the filling and build upright dumplings
- Rehydrate and drain mushrooms; mince them, pork and dry shrimp. Mix pork with seasoning until cohesive, then incorporate shrimp, mushrooms and oils. Refrigerate covered for the source’s 4-8 hour marination.
- Place filling in the wrapper’s centre. Cup it between thumb and forefinger, draw the sides up, and gently compress. Keep the top open and flatten the base.
- Use the wrappers as your portion guide, distributing filling evenly rather than packing a few oversized dumplings.
Put each shaped dumpling on the tray before starting the next. If it falls over, correct the base instead of propping it against its neighbour. The wrapper should touch the filling around the sides, without a loose skirt dragging underneath. Reserve the garnish separately from raw filling so it does not become a route for cross-contamination.
Steam with space between the dumplings
Bring water to a boil before loading. Made With Lau gives 10 minutes in a perforated steamer, or about 12 minutes with a plate setup. Larger or colder dumplings can need longer; do not stop solely because the timer rings.
Check the centre of a large dumpling. Because the filling contains ground pork, use 160°F (71°C), rather than a shrimp-only endpoint, under the official temperature guidance. Steam further if needed, using a clean probe for the next check.
Keep dumplings apart so you can lift one without tearing its neighbour. Remove the basket with suitable protection from steam, and serve while hot. Use a clean serving spoon, not the spoon used to portion raw filling.
Why is my filling loose?
Before changing the formula, check whether drained shrimp and mushrooms introduced extra water and whether the ingredients were mixed evenly. Avoid adding unmeasured starch to the entire bowl: it makes the next result hard to compare.
For a different wrapper technique, see har gow. For a dim sum dish without wrappers, see steamed spare ribs.
Illustration disclosure: accompanying AI-generated illustrations are not photographs of a YueCuisine-tested batch.