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Siu Mai Dumplings With Pork and Shrimp

User Rating 4 Star Rating (8 Reviews)


Siu Mai of pork, shrimp and scallop in steam box.
dapan photography/Moment Open/Getty Images
Yields about 20 dumplings

More Chinese Dumplings Recipes

Main Chinese Recipes Index

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


  • 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
  • about 20 gyoza wrappers (or won ton wrappers cut into circles).


Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

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.

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.

Steam over boiling water until the filling is cooked through (5 to 10 minutes).

Reader Review:
Rating: 5 out of 5 stars
Comments: Great recipe! It tastes just as delicious as they would serve in any Chinese Restaurant! I can't believe I can now make my own Shu Mai at home! Thanks a lot Rhonda! From Eva
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!, Member CMatuszak816

I found this meal very easy and fun to make. My boyfriend loves siu mai so it's nice to be able to cook it yourself rather then spending the money on takeout. A few suggestions! I put about a tablespoon of soy sauce in to just add to the taste. Also, when you're finished with the mixture put it in the refrigerator for an hour so it marinates for a while and the filling sets and it's much easier to work with when filling into the gyoza wrappers. As far as sauce goes I like to use hoisin sauce and if you like a little spice you can add a little sriracha to the hoisin sauce for a kick. Pairs very well with the siu mai! Hope this helped a bit!

2 out of 2 people found this helpful.

See all 8 reviews

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