Olive Magazine
Siu Mai Recipe

Siu mai dumplings

Published: March 25, 2015 at 3:05 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

Siu Mai or shumai dumplings are a popular dish on dim sum menus. The mixture of prawns, pork and ginger is both authentic and full of flavour.


Make these siu mai as part of a dim sum menu, then check out our Chinese dumplings, pork dumplings and Chinese soup dumplings. We've also got plenty more Chinese recipes.

This siu mai recipe uses wonton wrappers to create the parcel but if you can’t find them, wrap the mixture in small Little Gem lettuce leaves (so it looks like a roll with the ends tucked in).


  • 100g raw prawns, peeled and deveined
  • 100g minced pork
  • 3 water chestnuts, finely chopped
  • 1 spring onion, finely sliced
  • peeled and finely chopped to make ½ tsp ginger
  • 1 tbsp light soy sauce
  • 1 tsp Shaoxing (shao-hsing) rice wine or dry sherry
  • 1 tsp sesame oil
  • a pinch ground white pepper
  • 24 wonton wrappers

dipping sauce

  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp coriander, chopped
  • ½ red chilli, finely sliced


  • STEP 1

    Finely chop the prawns and mix with the pork, water chestnuts, spring onion, ginger, soy sauce, rice wine, sesame oil and pepper. Put rounded teaspoons of filling into the centre of each wonton wrapper and lightly dampen the edges with water. Gather up the corners and seal to form purse-like dumplings. Cover until you need them.

  • STEP 2

    Lightly oil the base of two bamboo steamer trays (if you only have one, do this in two batches). Arrange the dumplings in the steamer trays. Lay a double sheet of kitchen paper over the top and clamp shut. Pour a couple of centimetres of water into a wok and bring to the boil. Put the steamer in a wok, making sure the water is not touching the base, for 5-6 minutes or until the dumplings are cooked through. Mix all the dipping sauce ingredients and serve with the dumplings.


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