How to Make Pork and Shrimp Siu Mai Dumplings

February 23, 2015

It is a very sad day when your favorite dim sum restaurant closes its doors.  It was a family ritual that one Sunday a month we would all pile in the car and make the 30 minute drive to savor the Chinese tradition of dim sum. Woman push trolleys with an assortment of dumplings made with seafood, pork, and vegetables.  Other delicacies such as rolled rice noodles, rice wrapped in lotus leaves, and spare ribs often graced our table as well.  Siu mai is my very favorite dim sum dumpling.  Pork and shrimp are mixed with a variety of aromatics before the filling is wrapped in a wonton wrapper and steamed. I had to fill this void immediately by learning to make this delicious dumpling at home.  These days we prefer to make a simple dim sum spread at home and siu mai is usually the star.

Pork and Shrimp Siu Mai Dumplings
Recipe from The Dumpling Sisters


100 grams pork loin (approx. 1 loin)
50 grams raw prawns, unshelled (approx. 6 prawns)
1 Chinese mushroom, soaked in hot water for 5 to 10 min
1 slice ginger

1/4 tsp salt
1 pinch pepper
1/8 tsp sugar
1/8 tsp baking soda
1/4 tsp cornflour
3/4 tsp light soy sauce
1 tsp Shaoxing rice wine
1 1/2 tsp water
1 tsp sesame oil

10-12 wonton wrappers

1 cm carrot

For full recipe instructions, watch the video below or click here.

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