Hong Kong Siu Mai Recipe (Authentic Dim Sum Pork & Shrimp Dumplings)
Siu Mai is one of the most iconic dim sum dishes from Hong Kong, known for its open-faced dumpling style filled with a savory mixture of pork, shrimp, and seasonings. Commonly served in bamboo steamers, Siu Mai is juicy, flavorful, and a staple in Chinese tea houses worldwide.
Menu: Hong Kong Siu Mai
Ingredients
- 250 grams ground pork (with some fat)
- 150 grams shrimp, peeled and chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 cloves garlic, minced
- 1 tablespoon finely chopped green onions
- 1 pack wonton wrappers
- Fish roe or carrot cubes (optional, for topping)
Step-by-Step Instructions
Step 1: Prepare the Filling
In a bowl, combine ground pork, shrimp, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, white pepper, garlic, and green onions. Mix thoroughly until sticky and well combined.
Step 2: Wrap the Siu Mai
Place a spoonful of filling in the center of a wonton wrapper. Gather the sides upward to form an open-top dumpling.
Step 3: Add Toppings
Top each dumpling with fish roe or a small piece of carrot for a traditional look.
Step 4: Prepare the Steamer
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
Step 5: Steam the Dumplings
Arrange Siu Mai in the steamer and steam over boiling water for 10–12 minutes until fully cooked.
Step 6: Check Doneness
Ensure the pork is fully cooked and the shrimp turns pink.
Step 7: Serve
Serve hot with soy sauce, chili oil, or dipping sauce.
Tips for Perfect Siu Mai
- Use pork with fat for juicier dumplings.
- Chop shrimp roughly for better texture.
- Do not overfill wrappers.
- Steam on high heat for best results.
Common Mistakes to Avoid
- Using lean pork – results in dry dumplings.
- Overmixing – tough texture.
- Oversteaming – mushy wrappers.
- Poor sealing – dumplings fall apart.
Extra Info / Insights
Siu Mai originated from Northern China but became a signature dish in Hong Kong dim sum culture. Unlike other dumplings, it is open at the top and often topped with crab roe or carrots for color. It is commonly served with tea as part of the traditional “yum cha” experience.
FAQ
- Can I use chicken instead of pork? – Yes, but flavor will differ.
- Can I freeze Siu Mai? – Yes, freeze before steaming.
- What wrapper should I use? – Wonton wrappers are ideal.
- How long to steam frozen Siu Mai? – 15–18 minutes.
- Can I pan-fry it? – Steaming is traditional, but pan-fry is possible.
Internal Links
Related recipes: Har Gow, Chinese Dumplings
External Link (Optional)
Learn more about dim sum: Dim Sum
Conclusion
This Hong Kong Siu Mai Recipe delivers authentic dim sum flavor with juicy pork and shrimp filling. It’s easy to make at home and perfect for sharing during meals or special gatherings.
