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Pork and Shrimp Siu Mai

Open-topped steamed dumplings filled with a savory mixture of ground pork and chopped shrimp, seasoned with ginger and sesame oil. A dim sum classic that is easier to make at home than it looks.

60 minMediumServes 4210 cal/serving

ChineseAppetizerStovetopStandardHigh ProteinLow Carb

Ingredients

  • 24 round dumpling wrappers (gyoza wrappers)
  • 12 oz ground pork
  • 6 oz raw shrimp, peeled, deveined, chopped
  • 1/2 cup napa cabbage, finely chopped
  • 4 dried shiitake mushrooms, soaked, finely chopped
  • 1 tsp fresh ginger, grated
  • 4 scallions, finely chopped
  • 1 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 1/4 tsp ground white pepper
  • 1/2 tsp granulated sugar
  • 1/4 cup tobiko or frozen peas (for garnish, optional)
  • 3 tbsp soy sauce or chili oil (for serving)

Instructions

  1. 1

    Salt the 1/2 cup finely chopped napa cabbage lightly, toss, and let sit for 5 minutes. Squeeze out as much liquid as possible with your hands.

  2. 2

    In a large bowl, combine 12 oz ground pork, 6 oz peeled, deveined, chopped raw shrimp, squeezed cabbage, 4 soaked, finely chopped dried shiitake mushrooms, 1 tsp grated fresh ginger, 4 finely chopped scallions, 1 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tsp cornstarch, 1/4 tsp ground white pepper, and 1/2 tsp granulated sugar. Mix vigorously in one direction for about 2 minutes until the mixture becomes slightly sticky and cohesive.

  3. 3

    Hold a round dumpling wrappers (gyoza wrappers) in your non-dominant hand and cup it slightly. Place about 1 tablespoon of filling in the center. Using your thumb and forefinger, gather the wrapper around the filling, creating small pleats. Squeeze the middle gently to form a waist, leaving the top of the filling exposed. Tap the bottom flat so the dumpling stands upright. Repeat with remaining 24 round dumpling wrappers (gyoza wrappers) and filling.

  4. 4

    Line a steamer basket with parchment paper. Arrange the siu mai in the steamer, leaving space between each one. Top each with a small amount of 1/4 cup tobiko or frozen peas (for garnish, optional) if using.

  5. 5

    Fill a wok or large pot with 2 inches of water and bring to a rolling boil. Place the steamer over the boiling water. Steam over high heat for 8 to 10 minutes until the pork filling is cooked through and no longer pink. The internal temperature of the filling should reach 160°F (71°C).

  6. 6

    Serve immediately with 3 tbsp soy sauce or chili oil (for serving) on the side.

Questions

Can I make Pork and Shrimp Siu Mai gluten-free?

Not cleanly. 24 round dumpling wrappers (gyoza wrappers), 1 tbsp soy sauce, 3 tbsp soy sauce or chili oil (for serving) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Pork and Shrimp Siu Mai keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pork and Shrimp Siu Mai?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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