Siu Mai (烧卖)

Siu Mai3

My first guest post! I’m writing this post on Hillary’s behalf. From preparing the filling to wrapping the dumplings, she did it all on her own. I take credit for the pictures however, and I was the taste tester 🙂 Great job! Way to go Hillary!

  • Prep Time: Hmmm…, started on Saturday and finished on Sunday, with many R&R time in between.
  • Cook Time: 10 mins
  • Serves: Made exactly 23 dumplings


(A) Filling:

  • 2/3 lb ground pork
  • 8 water chestnuts, finely chopped
  • 1/4 cup softened dried shitake mushrooms, finely chopped
  • 1/4 cup carrots, finely grated
  • 4 oz raw shrimp, finely chopped
  • 3 Tbsp green onions, chopped

(B) Seasoning:

  • 1 Tbsp corn starch
  • 1 Tbsp cooking wine
  • 2 Tbsp sesame oil
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • Round dumpling skins. We bought a package but used only 23 pieces.
  • Green peas for garnish


  1. Mix filling and seasoning until well blended.
  2. Place 1 portion of filing in the center of a dumpling skin. Take the dumpling skin between the index finger and thumb. Gather edges together to make a waist. Place 1 green pea in the center of the filling. Use a knife, dipped in water, to press down the filling so that it is smooth and compact.
  3. Repeat step 2 until all filling is used up.
  4. Steam in bamboo steamer over high heat for 5 minutes.
  5. Serve hot.

Siu Mai2

Siu Mai1

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