Oh My Food Recipes

  • Homepage
  • Shop
  • About me
  • Recipes
  • Recipes by Category
  • Subscribe Now
  • Contact Me
  • Disclosure
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Homepage
  • Shop
  • About me
  • Recipes
  • Recipes by Category
  • Subscribe Now
  • Contact Me
  • Disclosure
  • Privacy Policy
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Asian foods » Dim Sum Siu Mai

    Dim Sum Siu Mai

    Modified: Jun 12, 2023 Published: Oct 15, 2020 by Tracy O. This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

    Jump to Recipe Jump to Video Print Recipe

    Siu mai or shumai (燒賣) is a classic Cantonese dim sum cuisine like steamed custard buns, cheung fun, lo mai gai, lo bak go, claypot rice, taro buns, gai lan and congee. When we go to yum cha literally translated as drink tea at a Chinese restaurant for breakfast or lunch, this siu mai or shumai is a must-have item on our table. Also, this siu mai recipe has detailed instructions and video to show you how to make siu mai or shumai at home easily! 

    Love Chinese food? Check out these wonton soup, boiled dumplings, taro buns, soy sauce noodles, scallion pancake, cashew shrimp, sweet potato leaves stir fry and pan fried buns recipes.

    siu mai on sliver chopstick vertical

    What is siu mai or shumai (燒賣) ? 

    Shumai is a type of traditional Chinese dumpling. In Cantonese cuisine, it often serves as a dim sum item or snack. In Mandarin Chinese it is called shāomài  (燒賣) and Cantonese in sīumáai. There are different ways to spell it such as sho mai, shui mai, shu mai, sui mai, shui mei and siu mai. Various regions make dim sum siu mai slightly different. 

    Typically siu mai is made by filling a thin circular wonton wrapper with a mixture of ground pork, shrimp, mushrooms and seasonings. Then, the filling is gathered at the top of the wrapper and left open. It creates a pleating on the sides and the top filling is slightly exposed.

    Traditionally, the top is sprinkled with shrimp roe. Because shrimp roe is not available in a lot of places or costs more. Therefore, some people use minced carrots to decorate the top. Besides, siu mai is usually steamed; therefore, the meat is tender and juicy. Also, siu mai has a distinctive shape and flavors, the combination of meat, seafood and vegetables has a delightful taste. 

    Why shumai is a dim sum dish? 

    Dim sum is a term that refers to a variety of small, bite-sized dishes. They are traditionally served in bamboo steamer baskets or on small plates. It is because siu mai's compact size makes it an ideal for dim sum offering and it can be shared easily among a group of diners.

    What are siu mai wrappers made of?

    Siu mai wrappers also called wonton wrappers. They are yellow, thin, round or square shaped. Typically, they are made from flour, water, kansu (a type of alkaline solution to make noodles) and salt. To make siu mai, we usually use round circle wonton wrappers because you don’t need to fold the corners. 

    What kind of dipping sauce do you use for sui mai?

    Since sui mai is very flavorful. We usually don’t need dipping sauce. However, some people like to dip it with soy sauce, chili sauce, chili oil or XO sauce for an extra layer of flavor. 

    What is the difference between dumplings and shumai?

    Shumai is a type of dumpling. The differences between them are the appearance, wrappers and fillings. Dumplings usually have a closed and  sealed shape. They can come in various shapes such as crescent, half-moon with pleated edges. On the other hand, shumai has an open top shape with filling exposed at the top.

    Also, shumai use yellow round wonton wrappers that are made of kansui. However, dumplings are made of regular flour wrappers, usually they are thicker and chewier. For the filling, dumplings can use a variety of meats and vegetables depending on the region. But, shumai fillings often consist of a mixture of ground pork, shrimp and mushrooms.

    What are the ingredients for dim sum siu mai (燒賣) ? 

    Dim sum siu mai often wraps in thin yellow dumpling wrappers. The standard filling is ground pork, small whole or chopped shrimp and Chinese black mushrooms. The top is usually decorated with orange dots that are made of roe. 

    In this dim sum siu mai recipe, I used diced carrot to decorate instead of roe because it is hard to find roe in my area. Also, I like to use thin yellow circle dumpling wrappers. 

    shumai 燒賣 ingredients

    Cooking tips for how to make siu mai/ shumai:

    • The best is to use thin yellow dumpling wrappers. I tried to use square one, but the corners will come out and need to dip some water to stick it. 
    • Use a spoon or a knife to put the filling on the wrapper and slightly use your hand to squeeze it. And, use the spoon or knife to flatten the top. See the video for details. 
    • Cut some holes on the parchment paper and put into the bamboo steamer.
    • When water is boiling, steam raw siu mai for 8-10 minutes. If frozen siu mai, steam them in a bamboo steamer for 15-20minutes.
    • Brush or spray some oil on the parchment paper, so the wrapper won't stick on the paper.

    FAQs:

    Can I cook shumai without a steamer? 


    Yes, you can use a rack with parchment paper and steam in a pot, wok and instant pot pressure cooker. The best to poke or cut some holes on the parchment paper. Besides, you can also use an instant pot pressure cooker to cook them without a bamboo steamer just like this picture below. 
    cook frozen shumai in an instant pot with a rack and parchment paper

    What kind of wrappers do you use? 

    I like to use thin yellow circle dumpling wrappers. There are few different brands of dumpling wrappers in the states, but so far I like this Twin Marquis (真味) brand, Hong Kong style dumpling wrapper for siu mai. 

    What can I do with extra shumai?

    This dim sum siu mai recipe yields around 30-35 pieces. Normally, I make a big batch and freeze them. 

    How to cook frozen siu mai?


    Traditionally, we steam frozen shui mai in a bamboo steamer for 15-20 minutes. However, sometimes I use an instant pot pressure cooker to cook them. Add a cup of water, then push the manual button to adjust time for 2 minutes at high pressure and natural release. Or, you can use a steam function for 10 minutes at normal pressure and natural release. 

    Instructions for how to make dim sum siu mai: 

    dried Chinese black mushrooms in a white bowl

    Preparation:

    1. Put 14 small black Chinese mushrooms into a bowl. 

    Soaking black Chinese mushrooms in a white bowl

    2. Wash and soak dried Chinese mushrooms for 4-6 hours. (Normally, I soak it the night before I use them.)

    Soaked black Chinese mushrooms in a chopper

    3. After that, drain and squeeze the water. Then, put the soaked mushrooms into a chopper. 

    Chopped black Chinese mushrooms in a chopper

    4. Run the chopper for a few seconds until the mushrooms are chopped into small pieces. (Don't need to be fine, little chunks are ok. )

    peeled and cut carrots into 3 chunks

    5. Next, wash, peel off carrot skin and cut it into 3 pieces. 

    carrot chopped in a chopper

    6. The following, put the carrot into the chopper and run it for a few seconds, until it's small pieces. 

    roughly chop shrimp on chopping board

    7. After, put 25 large sized raw shrimp on the chopping board. Roughly chop them into chunks. 

    ground pork in a sliver mixing bowl

    8. Put 1 pound of ground pork into a mixing bowl.

    chopped shrimp and ground pork in a sliver bowl

    9. Add roughly chopped raw shrimp. 

    chopped mushrooms shrimp and pork in a sliver mixing bowl

    10. The next step, add the chopped mushrooms into the mixing bowl. 

    chopped shrimp mushroom and pork with sauce in a sliver mixing bowl

    11. Afterwards, add ¼ teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, ½ teaspoon of garlic powder and ¼ teaspoon of white pepper. 

    siu mai filling in a sliver mixing bowl with a spoon

    12. Mix the ingredients very well. 

    yellow circle dumpling wrapper on the hand

    Wrapping:

    13. Put a yellow circle dumpling wrapper on your hand.  

    pork shrimp filling scoop on the yellow circle dumpling wrapper

    14. Scoop a teaspoon of filling onto the wrapper. 

    hand squeeze on the siu mai

    15. Slightly use the hand to squeeze the middle/bottom of siu mai. Then, use a spoon or knife to flatten the top. 

    raw wrapped siu mai on a tray

    16. Repeat steps 13-15 and wrap until the filling is gone. 

    chopped carrot on top of siu mai

    17. Put some of the finely chopped carrots on top of the siu mai. (Freeze the extra one.)

    oil brush on the parchment paper with a red brush in a bamboo steamer

    Cooking:

    18. Cut some holes on the parchment paper and brush some oil on it. 

    uncooked siu mai in bamboo steamer

    19. Lay shui mai on the parchment paper in a bamboo steamer

    shumai or siu mai in a steamer with a bamboo basket

    20. When the water is boiling, steam them for 8-10 minutes. 

    Siu mai or shumai steamed in a bamboo basket

    Enjoy this delicious homemade dim sum siu mai recipe! Also, check out these authentic Asian recipes: red bean ice drink, almond jello and pan fried dumplings. 

    You May Also Like These Recipes: 

    • ZUCCHINI MUSHROOM CHICKEN
    • STEAMED SPARERIBS WITH BLACK BEAN SAUCE
    • STEAM SHRIMP WITH GARLIC
    • HOW TO BAKE A WHOLE CHICKEN

    Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.

    cooked shumai or siu mai on silver chopsticks horizontal

    Dim Sum Siu Mai

    Dim sum siu mai is a classic Cantonese cuisine. When we go to Chinese restaurant for dim sum (breakfast/ lunch), this shumai is a must-have item on our table. This siu mai recipe has detailed instructions and video to show you how to make shumai at home easily! 
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Main Course, Snack
    Cuisine: Asian, Chinese
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 30
    Calories: 96kcal
    Author: Tracy O.

    Video

    Ingredients

    • 1 pound Ground pork
    • 25 Raw shrimp Large
    • 14 Dried black Chinese mushrooms Small
    • 1 pack Dumpling wrappers Yellow circle Hong Kong style dumpling wrappers
    • 1 Carrot small

    Sauce:

    • ¼ teaspoon Salt
    • 2 tablespoons Oyster sauce
    • 1 tablespoon Sesame oil
    • 1 teaspoon Sugar
    • ½ teaspoon Garlic powder
    • ¼ teaspoon White pepper
    US Customary - Metric

    Instructions

    • Put 14 small black Chinese mushrooms into a bowl. 
    • Wash and soak dried black Chinese mushrooms for 4-6 hours. (Normally, I soak it the night before I use them.)
    • After that, drain and squeeze the water. Then, put the soaked mushroom into a chopper. 
    • Run the chopper for few seconds until the mushrooms are chopped into small pieces. (Don't need to be fine, little chunks are ok. )
    • Next, wash, peel off carrot skin and cut it into 3 pieces. 
    • The following, put the carrot into the chopper and run it for few seconds, until it's small pieces. 
    • After, put 25 large sized raw shrimp on the chopping board. Roughly chop them into chunks. 
    •  Put 1 pound of ground pork into a mixing bowl.
    • Add roughly chopped raw shrimp. 
    • The next step, add the chopped mushrooms into the mixing bowl. 
    • Afterwards, add ¼ teaspoon of salt, 2 tablespoons of oyster sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, ½ teaspoon of garlic powder and ¼ teaspoon of white pepper. 
    • Mix the ingredients very well.
    • Put a yellow circle dumpling wrapper on your hand. 
    • Scoop a teaspoon of filling onto the wrapper. 
    • Slightly use the hand to squeeze the middle/bottom of siu mai. Then, use a spoon or knife to flatten the top. 
    • Repeat steps 13-15 and wrap until the filling is gone. 
    • Put some of the finely chopped carrots on top of the siu mai. (Freeze the extra one.)
    • Cut some holes on the parchment paper and brush some oil on it. 
    • Lay siu mai on the parchment paper in a bamboo steamer. 
    • When the water is boiling, steam them for 8-10 minutes. 

    Notes

    Cooking tips for how to make shumai:

    • The best is to use thin yellow dumpling wrappers. I tried to use square one, but the corners will come out and need to dip some water to stick it. 
    • Use a spoon or a knife to put the filling on the wrapper and slightly use your hand to squeeze it. And, use the spoon or knife to flatten the top. See the video for details. 
    • Cut some holes on the parchment paper and put into the bamboo steamer.
    • When water is boiling, steam raw siu mai for 8-10 minutes. If frozen siu mai, steam them in a bamboo steamer for 15-20minutes.
    • Brush or spray some oil on the parchment paper, so the wrapper won't stick on the paper.

     

    Nutrition

    Serving: 30g | Calories: 96kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 187mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

    More Asian foods

    • Baked coconut breads in the tin foil trays close up
      Coconut Bread
    • Coconut mango sticky rice dessert on a white plate
      Mango Sticky Rice
    • hot and sour noodle soup or suan la fen in the bowl top view
      Hot and Sour Noodle Soup 
    • Chinese sticky rice or lo mai fan on the spoon
      Chinese Sticky Rice
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Tracy O.
    About Me

    Welcome to Oh My Food Recipes! Discover delightful meal inspiration in the world of specialty Asian cuisines. Our tried-and-true recipes come with step-by-step photo and video tutorials, making your cooking journey enjoyable and rewarding... Read more!

    Seasonal

    • fresh strawberry pie glaze with jello with checked towel
      Fresh Strawberry Pie

    • stir fry garlic yu choy sum on the white long plate
      Yu Choy Recipe

    • Chinese sticky rice dumpling zongzi
      Zongzi

    • drizzling syrup on top of the kansui zong or sweet zongzi or alkaline rice dumpling
      Sweet Zongzi

    • strawberry and white chocolate chip muffin open up
      Strawberry and White Chocolate Muffins

    • Hawaiian shave ice in the bowl
      Hawaiian Shave Ice

    MY FAVORITES

    • braised beef radish ho fun noodle soup in the bowl with sliver chopsticks
      Braised Beef Ho Fun Noodle Soup

    • beef pho noodle soup in the bowl with a spoon
      Pho Beef Noodle Soup

    • Chinese pan fried dumplings one bit open
      Chinese Pan Fried Dumplings

    • Chinese black sesame soup dessert on a spoon dripping into the bowl horizontal
      Black Sesame Soup

    • japchae Korean glass noodle on a black plate close up
      Japchae Korean Glass Noodles

    • pineapple buns close up front
      Pineapple Bun

    • Japanese tonkatsu deep fried pork cutlets
      Japanese Tonkatsu

    • Teriyaki sauce pouring from a glass bottle into a small container
      Homemade Teriyaki Sauce

    Footer

    ↑ back to top

    About

    • Disclosure & Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Oh My Food Recipes

    AMAZON ASSOCIATES DISCLOSURE

    Oh My Food Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.