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American Recipes

DIM SUM – Shrimp Siu Mai Dumpling Recipe



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Siu mai is one of the most popular dim sum dishes in Guangzhou. Shrimp pork filling is my favorite. It tastes so fresh and is a bit of crunchy from the baby bamboo shoots. It is so perfect. Guangzhou people eat this as a breakfast with tea. It is so classic and not hard to make. Make this delicious dim sum for your family or friends- they will be impressed!

🥢 RECIPE – Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

**FOR THE SIU MAI FILLING (make 20-30 siu mai)**

– 8 ounces [226 grams] of ground pork
– 4 ounces [113 grams] of peeled shrimp
– 3 ounces [85 grams] of baby bamboo shoots [Amazon Link: https://geni.us/wRpj]
– 1 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf]
– 1 large egg white
– 1.5 tsp of cornstarch
– 1/2 tsp of sugar
– 1 tsp of ground ginger
– 1 tsp of ground garlic
– 1/2 tsp of salt
– 1.5 tsp of sesame oil [Amazon Link: https://geni.us/xXaSpE]

**OTHER INGREDIENTS**

– small peeled shrimp for topping the siu mai
– siu mai skin [you can use wonton skin]
– shrimp/fish egg for garnish

**HOW TO MAKE SIU MAI**

– For the filling, you will need 8 ounces [226 grams] of ground pork. 4 ounces [113 grams] of peeled shrimp, roughly cut it into small pieces. Don’t grind it because you want to taste the small bites of shrimp when you eat it.

– 3 ounces [85 grams] of baby bamboo shoots, finely minced. This will provide a nice crunchy texture. You can switch this ingredient with water chestnut or carrot.

– Next is our seasoning. 1 tbsp of soy sauce, 1 large egg white, 1.5 tsp of cornstarch, 1.5 tsp of sesame oil, 1/2 tsp of sugar, 1 tsp of ground ginger, 1 tsp of ground garlic and 1/2 tsp of salt or to taste.

– Mix that together until it’s well combined. Our filling is done.

– Prepared some peeled shrimps and some fish egg. We will put that on the top later!

– Now we can start making our siu mai. Just put some filling into the middle of a wrapper. I use about 2 tsp. Then push the edges up. Use your forefinger and thumb to slightly squeeze it so it can keep the shape. Put a small shrimp on the top and add some fish egg as garnish.

– Place your siu mai in the steamer. Put 1 piece of carrot under it to make sure the sui mai will be easy to take out later.

– Put it above boiling water and steam it on high heat for 6 minutes and you are done.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)

41 Comments

  1. Cher G

    I love shumai, but my favorite part of this video is learning how to use the bamboo steamer properly. I've followed other directions and nothing worked right. Thanks for this fundamental information!!

  2. Daphne Rodriguez

    THANKS YOU GOODNESS AMAZING THANKS YOU GOODNESS 🌟,♥️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME🦋 WOW BEAUTIFUL,♥️ BLOOD,🖤 AFRICAN,💚 HOPE,

  3. Maigono

    All the other videos mention at least 10-15 mins of steaming for Siu Mais but only you steamed for 6 mins. I don’t think 6 mins is good enough for meat to be cooked thoroughly especially when it’s Pork!!

  5. Anna

    Thank you dear, the recipe is fantastic! However, when I made the siumai, after steaming, the filling inside is falling apart when I bite in it 🙁 do you know why?

  6. Marianna Mullarkey

    Great recipe, very easy to follow. Just one note though the recipe should say grated ginger and grated or crushed fresh garlic. Ground means that it is then dried and made into a powder, which is not the same thing and tastes completely different.

  7. Juan Manuel Gomez Oria

    Hello! Thanks for the videos!!! I love siu mai. I live in mexico and I am going to try Your reciepe. In the video you mention that you can do a lot because you can frozze the siu mai. but I want to know If you frozzed before steaming it? And Does this apply to all dim sum types?

  8. Juan Manuel Gomez Oria

    Hello! Thanks for the videos!!! I love siu mai. I live in mexico and I am going to try Your reciepe. In the video you mention that you can do a lot because you can frozze the siu mai. but I want to know If you frozzed before steaming it? And Does this apply to all dim sum types?

  13. Drake Lovett

    Made these today! What a nice flavour, and so tender, much easier to eat than all the dim sum places I've been around Canada where they are relatively hard and dense. I'm excited to eat more of them that are in the freezer 😀

  14. Carol Sze

    Yum. I grew up eating these as well. They are available frozen but I’m sure not as good as fresh. Can you suggest a filling to include Chinese vegetable options combined with the pork?

  16. Nahum Jayme

    hello maam. I like your recipes because i believe it is authentic and has detailed explanation. I am your subscriber too. May I request a recipe on steam fried rice. My family like steam fried rice but we cant really go out of the house because of covid. So i decided to ask you a recipe so that i can cook it at home. Thank you in advance..from Philippines

  20. ChantYip

    Great young lady with great talent in Chinese cooking. Thank for sharing your knowledge.

  21. Kim Huynh

    I hooked up ur videos-I can’t stop watching .. thanks Soup Up Recipes – you’re so cuter-I wish you’re great healthy -CA -USA ❤️

  22. charles vereschagin

    I always find that it is so much more satisfing to use grandma's dough recipe for the dumplings Do not get me wrong ( chinese pun) I will try your filling recipe. The fish eggs may be hard to find.
    <

  26. Vlad Sid

    wtf youtube didnt recommended this channel earlier. i miss a lot of good things here for many years.

  32. Cindy Buckle

    Tried these and flavour wise they were great. We have to work on our steaming technique and get a proper steamer basket. Loved them though and will make again!

  33. Rose Dawson

    You know you've found a great cooking channel when you find a recipe you like but stop watching the video because you decided to check out souped up recipes version because you're sure that it's the best! Keep up the good work

  34. BabyDragon

    Hi Crush 😘😘😘 thank you for this video now I learned the proper way of making Siumai that I really love since I was a child. I love all your videos and hoping to learn more Chinese food thank you 😘😘😘😘

  37. Michael Granger

    I just made this yesterday; wow so good. The wrappers came off of some of them a bit during steaming, which I think I can correct by crimping the pleats together a bit more. Anyway thanks for the excellent recipe!

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