Siu Mai (烧卖)


My first guest post! I’m writing this post on Hillary’s behalf. From preparing the filling to wrapping the dumplings, she did it all on her own. I take credit for the pictures however, and I was the taste tester 🙂 Great job! Way to go Hillary!

  • Prep Time: Hmmm…, started on Saturday and finished on Sunday, with many R&R time in between.
  • Cook Time: 10 mins
  • Serves: Made exactly 23 dumplings


(A) Filling:

  • 2/3 lb ground pork
  • 8 water chestnuts, finely chopped
  • 1/4 cup softened dried shitake mushrooms, finely chopped
  • 1/4 cup carrots, finely grated
  • 4 oz raw shrimp, finely chopped
  • 3 Tbsp green onions, chopped

(B) Seasoning:

  • 1 Tbsp corn starch
  • 1 Tbsp cooking wine
  • 2 Tbsp sesame oil
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • Round dumpling skins. We bought a package but used only 23 pieces.
  • Green peas for garnish


  1. Mix filling and seasoning until well blended.
  2. Place 1 portion of filing in the center of a dumpling skin. Take the dumpling skin between the index finger and thumb. Gather edges together to make a waist. Place 1 green pea in the center of the filling. Use a knife, dipped in water, to press down the filling so that it is smooth and compact.
  3. Repeat step 2 until all filling is used up.
  4. Steam in bamboo steamer over high heat for 5 minutes.
  5. Serve hot.



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