Siu Mai Dumplings
Prep time
Cook time
Total time
This well-known popular dim sum' appetizer is a party favourite. Make a large batch in advance and freeze. Steam only what you need. Hassle-free dining!
Recipe type: Appetizers
Cuisine: Chinese
Serves: 24
  • 8 oz prawns
  • 8 oz ground pork
  • 4-5 shiitake mushrooms
  • Dumpling wrappers (I like weichuan brand)
  • ½ stalk green onion, finely chopped
  • ½ tsp ginger, minced
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 egg, reserve ½ of the white
  • Several pieces of lettuce leaves
  • Soy sauce
  • Sugar
  1. Soak prawns in a bowl of water with 1 tsp sugar and 1 tsp baking soda for 30 minutes.
  2. Finely chop or mince the prawns.
  3. Cut mushrooms into tiny pieces, about ⅛".
  4. Mix prawns, ground pork, mushrooms, salt, pepper, ginger, green onion, sesame oil, cornstarch and egg in a bowl and mix well.
  5. Place 1 Tbsp of filling in a dumpling wrapper. Dap some remaining egg white around the edge of the wrapper. Using the fingertips of both hands, fold the edges as if to cover the filling. Pinch the edges but leave a gap at the top, not covering the filling completely.
  6. Layer lettuce leaves on a plate. Place dumplings on the lettuce leaves.
  7. Steam dumplings for 7-8 minutes.
  8. Serve with 1 tsp sugar dissolved in 2 Tbsp soy sauce.
For extra crunch, add finely chopped water chestnuts. Make sure to squeeze as much of the water out and add to the filling mixture.

Alternative topping options: tobiko, salmon roe, salted egg yolk pieces, pork/fish floss. For seafood allergies: Replace prawns with chicken.

Siu mai freezes very well. Prepare in advance, store in freezer bag and steam when needed. No defrosting required.
Recipe by Ginger and Cilantro at