Siu Mai (also known as shumai) is a popular and flavorful Chinese dumpling that you can easily make at home. Known for its combination of pork and prawns wrapped in a delicate wonton wrapper, Siu Mai is commonly enjoyed at Dim Sum restaurants during Yum Cha, a Cantonese tradition that involves drinking tea and eating a variety of delicious dishes. Whether you’re hosting a special event or simply craving a savory snack, this Siu Mai recipe is perfect for any occasion.
To make the Siu Mai recipe, start by preparing the filling, which consists of finely chopped pork and prawns. This mix creates a juicy and satisfying combination of flavors that melt in your mouth with every bite. To enhance the taste, season the filling with soy sauce, sesame oil, and a blend of spices that will add depth and richness to the dumplings. Once the filling is ready, spoon it onto wonton wrappers, ensuring that each dumpling is packed with a flavorful mixture. Steaming the Siu Mai is essential, as it keeps them juicy and tender.
Once you’re ready to steam the Siu Mai recipe, place them in a steaming basket, making sure that they aren’t overcrowded. Steam the dumplings for about 15 minutes or until the filling is cooked through. The result is a hot and soft treat, perfect for enjoying immediately after cooking. In the UK, especially in places like Chinatown in London, Siu Mai is a favorite item served at Dim Sum restaurants. The experience of having freshly steamed dumplings offered by trolleys is a delightful part of the meal.
Making Siu Mai recipe can be a fun, interactive activity for the whole family, particularly with kids who enjoy helping in the kitchen. Kids love dumplings and can join in the process by placing the filling onto the wrappers, making it a great opportunity for them to learn about Chinese cuisine. Whether you’re preparing Siu Mai for a family dinner or as part of a Dim Sum feast, this recipe is sure to be a hit with everyone. Plus, the process of creating these dumplings together adds to the experience and brings the family closer.
What Is Siu Mai (Shumai)?
Siu Mai recipe (燒賣) is a type of dumpling. It’s very popular in Chinese cuisine, especially in Cantonese Dim Sum. It’s made with a thin wrapper and an open top, showing the juicy filling inside. Usually, it’s made with pork and prawns, but some versions add mushrooms, fish roe, or even scallops.
🔍 Fast Facts About Siu Mai
| Pork, prawns, and seasoning | Detail |
|---|---|
| Name Variants | Siu Mai, Shumai, Shao Mai |
| Origin | Cantonese cuisine, Southern China |
| Typical Filling | Pork, prawns, seasoning |
| Cooking Method | Steamed |
| Shape | Open-top, round |
| Wrapper | Wonton wrappers (round/square) |
📍 Regional Variations
- Cantonese Siu Mai: Pork + shrimp, yellow wrappers, roe topping
- Northern China Shumai: Sticky rice inside, different spices
- Japanese Shumai: Often served with mustard, mild flavor
🍵 When Do People Eat Siu Mai?
Siu Mai is most popular during Dim Sum, which is like a brunch made of many small dishes. People enjoy it in Chinese restaurants, especially in places like Chinatown in London, San Francisco, or Hong Kong.
“Every Sunday, my family gathers for Dim Sum in Dubai. Siu Mai is always the first dish we order!” – Alya, Dubai-based food blogger.
Essential Ingredients for Siu Mai
Siu Mai has a short ingredient list, but each part is very important for taste and texture.
🧾 Basic Ingredients List
| Thin, round, or square. | Notes |
|---|---|
| Pork | Use fatty ground pork (30% fat). |
| Prawns/Shrimp | Peeled, chopped, not pureed. |
| Soy Sauce | Adds umami and saltiness. |
| Sesame Oil | Adds aroma and depth. |
| Sugar | Balances salt, enhances flavor. |
| White Pepper | Traditional Chinese spice. |
| Shaoxing Wine | Optional, adds authentic flavor. |
| Wonton Wrappers | Thin, round or square. |
🍤 Tips for the Best Filling
- Use fresh prawns for better texture
- Don’t overmix – keep it chunky for bite
- Chill the mix for 10 minutes to make wrapping easier
Choosing the Right Wrappers
Here’s a big question people ask: Should I use round or square wonton wrappers?
The truth is: both work, but each has pros and cons.
🥟 Wrapper Comparison Table
| Wrapper Shape | Pros | Cons |
|---|---|---|
| Round | No trimming needed, traditional | Harder to find in stores |
| Square | Easier to buy, more common | Need to trim for authentic look |
✂️ How to Make Round Wrappers from Square Ones
- Take a square wrapper
- Use a cookie cutter or a cup
- Cut into a circular shape
- Cover with a damp cloth to prevent drying
✅ Wrapper Checklist
- Must be thin
- Must be soft and pliable
- Keep them covered, or they’ll dry out fast
How to Make the Filling
This is where the magic happens! The pork and prawn filling is what gives Siu Mai its juicy bite and savory flavor.
👩🍳 Steps to Make Filling
- Chop prawns (not too fine)
- Mix pork, prawns, and seasonings
- Add a bit of cornstarch for binding
- Stir until sticky and springy
🧂 Seasoning Mix
| Ingredient | Amount |
|---|---|
| Soy sauce | 1 tbsp |
| Sesame oil | 1 tsp |
| Sugar | 1/2 tsp |
| White pepper | 1/4 tsp |
| Shaoxing wine | 1 tsp (optional) |
| Cornstarch | 1 tbsp |
🥄 Test the Flavor
Take a small spoonful of the filling and microwave it for 20 seconds. Taste it. Want more salt? Add soy sauce. More depth? Add sesame oil.
“I always test a bit of the filling first- it saves you from bland dumplings.” – Leo, home cook from Manchester.
How to Fold Siu Mai Properly
This step is fun – and a little tricky at first. But don’t worry! You’ll get the hang of it quickly.
🧾 Folding Instructions
- Place a wrapper on your hand
- Add 1 tbsp of filling in the center
- Use your fingers to cup and press the wrapper around the filling
- Leave the top open
- Flatten the bottom so it stands upright
🤯 Common Mistakes
- Overstuffing = hard to close
- Wrapper too dry = tears
- Filling too wet = leaks while steaming
🌟 Pro Tip
Dip your finger in water to help seal if needed. Use a carrot dice or fish roe on top for a pop of color!
How to Cook Siu Mai
Siu Mai is almost always steamed, which keeps it juicy and tender.
🧺 Steaming Guide
- Line steamer with parchment paper or cabbage leaves
- Place Siu Mai 1 inch apart
- Steam on high heat for 10-12 minutes
- Check if the filling is fully cooked
🍳 Alternative Cooking Methods
| Method | Description |
|---|---|
| Steaming | Traditional, best texture |
| Pan-fry + Steam | Crispy bottom, soft top |
| Microwave | For reheating only, not cooking |
“In our small flat, we use a bamboo steamer over a wok lid. It works like a charm.” – Jenny, student in Glasgow.
Serving Suggestions for Siu Mai
Once steamed, these dumplings are ready to shine! Serve hot with a tasty dipping sauce.
🥢 Dipping Sauce Ideas
| Sauce Name | Ingredients |
|---|---|
| Classic Soy | Soy sauce + vinegar + chili oil |
| Garlic Soy | Soy sauce + minced garlic + sesame oil |
| Spicy Kick | Chili oil + black vinegar |
🍽 What to Serve With Siu Mai
- Jasmine tea or Oolong
- Other Dim Sum favorites like Har Gow, Turnip Cake, or Chicken Feet
- Light soup, like Chinese egg drop soup
How to Store and Freeze Siu Mai
You can make these ahead of time! Here’s how to store and freeze them the right way.
🧊 Freezing Tips
- Freeze before steaming for best results
- Line a tray with parchment
- Freeze until solid, then move to ziplock bags
- Label with date (good for 1 month)
🔥 How to Reheat
| State | Method | Time |
|---|---|---|
| Frozen | Steam straight from frozen | 15–18 mins |
| Cooked Leftover | Steam or microwave | 5 mins |
Common Troubleshooting FAQs
😟 Why is my Siu Mai mushy?
- The filling may be too wet
- Use less water or more cornstarch
😓 Why do my wrappers break?
- Too dry
- Keep them covered
- Steam gently
😖 Why is my filling bland?
- Didn’t test the flavor before wrapping
- Use soy sauce, sesame oil, and pepper
Case Study: Making Siu Mai at Home in the UAE
🏠 Meet Aisha from Abu Dhabi
Aisha wanted to recreate Dim Sum after a trip to Hong Kong. She used ingredients from local Asian markets in Dubai.
“The recipe was simple, and my kids helped wrap the dumplings. We froze half for later. Now it’s a monthly treat!”
Her biggest tip? Use fresh prawns and don’t skip the sesame oil.
Final Thoughts
Siu Mai recipe is more than just a dumpling’s a bite-sized piece of Chinese food culture. These open-faced gems are packed with flavor, tradition, and texture. Whether you’re new to dumplings or a seasoned home cook, the Siu Mai recipe. From the juicy pork and prawn filling to the soft yet chewy wrappers, every part of the process brings satisfaction.
The best part? The Siu Mai recipe is super forgiving. You can play around with the filling, switch up seasonings, and even freeze them for later. No bamboo steamer? No problem. A regular steamer basket or wok setup works just fine. Once you get the hang of wrapping, you’ll be making dozens without breaking a sweat.
This guide was written to make the Siu Mai recipe simple and fun, no matter your skill level. We’ve used easy words, short steps, and pro tips so anyone-yes, even total beginners-can feel confident in the kitchen.
You don’t need fancy tools or ingredients. Just grab some pork, prawns, wrappers, and a few sauces-and you’re all set. Don’t forget to taste your filling before wrapping. And always steam your Siu Mai until piping hot and juicy.
We hope this guide helps you bring a bit of Dim Sum joy into your home. Try them for brunch, make them for a party, or keep a batch in your freezer for dumpling cravings. You’ll be surprised at how quickly they disappear!
FAQs
Why is my Siu Mai falling apart when steamed?
That usually means the wrapper dried out or the filling was too wet. Always keep your wrappers covered with a damp towel, and don’t over-moisten your mix. You can also add a bit more cornstarch to help it bind.
Can I make Siu Mai vegetarian?
Yes! Use finely chopped mushrooms, water chestnuts, tofu, and a splash of soy sauce and sesame oil. The texture won’t be the same, but it will still be savory, juicy, and satisfying.
Do I need a bamboo steamer?
Nope! You can use a metal steamer, steamer basket, or even a wok with a rack and lid. Just make sure steam can circulate and that the dumplings don’t stick to the surface- use parchment or cabbage leaves.
Can I cook Siu Mai in an air fryer?
Yes, but results vary. You’ll lose the steamed texture. Use a low temperature (around 160°C) and spritz with water to prevent drying out. They’ll get a crisp top, but they won’t be as soft or juicy as steamed.
How long do frozen Siu Mai last?
Frozen uncooked Siu Mai recipe lasts for about 1 month in a sealed bag. Cooked leftovers should be eaten within 3-4 days from the fridge. Always reheat until piping hot in the center to keep them safe and tasty.
