Pork and prawn siu mai (dim sum dumplings)
Open-top steamed dumplings filled with seasoned minced pork and prawns—perfect for a dim sum night at home.
Siu mai are the MVPs of dim sum—open-topped, juicy parcels that show off their filling rather than hiding it. These pork-and-prawn dumplings are the ones people come back for.
They’re excellent for a relaxed weekend dim sum session: shape ahead, chill, then steam fresh when guests arrive. The resting step tightens the texture so each dumpling holds together and bites with a nice bounce.
Ingredients
- 300 g minced pork
- 200 g raw peeled prawns — finely chopped
- 60 g shiitake mushrooms — finely diced
- 2 spring onion — finely sliced (white and light green parts)
- 15 g fresh ginger — finely grated
- 15 ml light soy sauce
- 15 ml oyster sauce
- 10 ml Shaoxing wine
- 10 ml sesame oil
- 20 g cornflour — helps bind the filling
- 5 g caster sugar
- 5 g sea salt
- 5 ml white pepper
- 24 wonton wrappers — round or square wrappers both work
- 15 ml vegetable oil — for brushing
- 10 g fresh coriander — a few leaves for garnish, plus extra small sprigs for each dumpling
Equipment
- bamboo steamer or metal steamer basket
- kitchen scales
- parchment paper
- pastry brush
Instructions
Finely dice the shiitake mushrooms, slice the spring onion (white plus pale green), grate the ginger and finely chop the raw peeled prawns. Keep all chopped ingredients in one bowl.
In a large bowl combine the minced pork with the chopped prawns, mushrooms, spring onion and ginger. Add light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornflour, caster sugar, sea salt and white pepper. Mix firmly in one direction for 3 minutes until the mixture becomes pasty and slightly sticky—this develops the filling's texture.
Cover the bowl and chill the filling in the fridge for 30 minutes to firm up and let the flavours meld.
Prepare a steamer: bring an inch of water to a steady simmer in the steamer base. Line the steamer basket with perforated parchment or cabbage leaves to prevent sticking.
Divide the chilled filling into 24 portions (roughly 25 g each). Place one wonton wrapper in your palm, put a portion of filling in the centre, bring up the edges of the wrapper and press gently so the sides cling while leaving the top open. Press a tiny sprig of fresh coriander into the top of each dumpling for colour.
Arrange the siu mai in the lined steamer with a little space between them, brush the tops lightly with vegetable oil to keep the wrapper shiny and prevent sticking. Steam each batch for 6 minutes until the filling is cooked through and the wrapper looks translucent.
Carefully transfer the siu mai to a serving plate, garnish with a few extra coriander leaves and serve immediately with light soy sauce or your favourite chilli oil for dipping.
Tips
- Mix the filling until it becomes tacky — that ‘stickiness’ is what gives a good bite and helps the dumplings hold shape.
- Chill the filled mixture for 30 minutes; it firms up and makes portioning far easier than handling warm mince.
- Cut small rounds of perforated parchment to line the steamer if you don’t have cabbage leaves—avoid foil as it blocks steam.
- Steam in small batches with space between dumplings so steam circulates evenly; crowding gives uneven cooking.
- Make ahead: shape dumplings and freeze on a tray, then transfer to a bag. Steam from frozen, adding 2–3 minutes to the steam time.
Substitutions
minced pork → minced chicken, same quantity
Stays closeraw peeled prawns → finely chopped water chestnuts for texture (omit if allergic), same quantity
Noticeably differentwonton wrappers → gyoza wrappers, same quantity (results in a slightly different fold and thinner wrapper)
Noticeably different
Nutrition
Per serving · estimated
- 444
- Calories
- 30 g
- Protein
- 36 g
- Carbs
- 20 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use frozen prawns?
Yes — thaw fully, pat dry on kitchen paper and chop. Excess water will make the filling loose so dry thoroughly.
How can I stop dumplings sticking to the steamer?
Line the steamer with perforated parchment or cabbage leaves and brush a little vegetable oil under each dumpling.
Can I make these ahead?
Yes. Shape and freeze on a tray, then bag. Steam from frozen for 8–9 minutes instead of 6.
Why does the filling fall apart after steaming?
Likely under-mixed or too wet; ensure you mix until the filling is pasty and chill it to firm up before shaping.
Community Photos
No photos yet
Be the first to share your creation!