Siu Mai Dumplings With Pork and Shrimp

Siu Mai of pork, shrimp and scallop in steam box.
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  • 45 mins
  • Prep: 30 mins,
  • Cook: 15 mins
  • Yield: Serves 8-10
Ratings (30)

Siu Mai is a very popular Chinese dumpling dish served open-faced as part of a dim sum brunch. Your friends will love these when they come over for a meal!

What You'll Need

  • 3 dried Chinese black or Shiitake mushrooms
  • 6 ounces peeled deveined large shrimp
  • 1 green onion
  • 1 teaspoon minced ginger
  • 3/4 cup ground pork
  • 1 tablespoon oyster sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 20 gyoza wrappers (or wonton wrappers cut into circles).

How to Make It

  1. Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
  2. Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.
  3. Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
  1. Steam over boiling water until the filling is cooked through (5 to 10 minutes).