Siu Mai (Shumai) are open-faced dumplings filled with ground pork, shrimps, and other add-ins. They easy to make using store bought wrappers.
I think it is safe to say that of all the dumplings found in a dimsum spread, Siu Mai (Shumai) is the most popular. Siu Mai is synonymous with dimsum and it is hard to imagine the latter without it. These tasty open-faced dumplings filled with ground pork and shrimps are usually the first items to be lifted off the cart when it approaches your table at the restaurant.
Homemade Siu Mai (Shumai)
If you are a fan of these tasty bites, it is totally worth the time to make them in your own kitchen. They are really easy to prepare with ready-to-use Shumai wrappers you can find at the frozen section of your local Asian market. These wrappers are small round wrappers about 3 inches in diameter. If you can’t find shumai wrappers, get square wonton wrappers. They will work.
Four Seasons Platter
I made these Siu Mai (Shumai) as part of my Four Seasons Platter representing Spring for our Chinese New Year feast. Since I had many dishes to prepare for the dinner, I actually made these the day before. You can either refrigerate and steam or steam, refrigerate, and reheat when ready to serve. They are pretty quick and easy to prepare.
In the old days, people used crab roe as the characteristic orange colored topping for these dumplings. Since that is not easily available, a little creativity and artistic license can be used here. Ingredients commonly used are salted egg yolks and chopped carrots. You can also use fresh fish roe but that has to be added only after steaming.
Similar Tools Used in Making These Siu Mai (Shumai)
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Siu Mai (Shumai)
- Combine ground pork, Chinese mushrooms, water chestnuts, shrimps, Shao Hsing cooking wine, soy sauce, salt, and ground pepper in a medium bowl. Mix well and leave to marinate for 20 minutes.
- Prepare a steamer by filling a large pot with an inch of water. Bring water to a boil.
- Place one siu mai wrapper on your palm. Spoon 1 rounded tablespoon of filling in the center of the wrapper. Gather the wrapper up around the filling and cupping it between your thumb and index finger. Pat the filling down with the back of a spoon.
- Place on a steaming tray lined with parchment paper. Repeat until all filling is used up.
- Steam prepared siu mai for 10 to 12 minutes.
- Remove and serve immediately with dumpling or soy sauce.
Since I planning to serve these Siu Mai (Shumai) on a section of a large platter, I placed them all in a big steaming tray. You can certainly place them in small steaming baskets if preferred. Siu Mai (Shumai) is delicious served as is or dipped in soy sauce or sweet chili sauce.