Homemade Siu Mai (Open-Topped Pork & Shrimp Dumplings)

Name: Homemade Siu Mai (Open-Topped Pork & Shrimp Dumplings)
Total time: 60 min
Yield: 2 servings
Cuisine: Dim Sum
Ingredients: ground pork; shrimp; water chestnuts; light soy sauce

烧卖 · shāo mài

家庭快手版 · Home version: Home cooks in Shenzhen use ground pork instead of whole-muscle cuts, and skip the traditional yellow egg yolk topping — substituting a dot of carrot for color and sweetness, just like Auntie Mei did in her Shekou kitchen.

When my cousin moved from Shenzhen to San Francisco, she mailed me a handwritten recipe card stained with soy sauce — ‘No fancy wrappers, no fancy tools. Just good pork, good shrimp, and one red dot that says “I’m ready”’. That dot was always a tiny piece of carrot.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More dumplings & buns →Quick & Easy

Ingredients

ground pork猪肉末🛒 local150 g
shrimp虾仁🛒 local100 g
water chestnuts荸荠🏮 asian60 g
light soy sauce生抽🏮 asian10 ml

ground pork: Use 85% lean for best juiciness. Avoid pre-seasoned blends.

shrimp: Fresh or frozen — finely chopped by hand, not minced.

water chestnuts: Adds crunch and sweetness. Substitute jicama if unavailable.

light soy sauce: Balances richness — use low-sodium if preferred.

🌶️ Adjust to your taste

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Instructions

1Combine pork, shrimp, water chestnuts, light soy sauce, 1/4 tsp white pepper, and 1 tsp sesame oil in a bowl. Stir vigorously in one direction for 2 minutes until sticky and glossy.
单向搅打上劲
🔍 Look for 2 分钟 · 2 minutes
Visual: 馅料能挂壁，提起呈带状。Mixture clings to bowl sides and forms ribbons when lifted.
You know it's right when: 提起筷子时馅料不脱落。Resists falling off chopsticks when lifted.
Cold ingredients help binding — chill bowl and utensils beforehand.
2Wrap 1 tbsp filling in a round wonton wrapper (9 cm diameter), pressing edges to form a cup shape with open top. Do not seal — leave center exposed.
捏成小杯，顶部敞开
🔍 Look for 每只约1分钟 · 1 minute per dumpling
Visual: 皮杯直立稳当；馅料达杯高3/4。Wrapper stands upright with firm base; filling fills 3/4 of cup height.
You know it's right when: 轻提不塌陷、不裂底。Base doesn’t sag or split when lifted gently.
Wet fingertips lightly to prevent sticking while shaping.
3Top each siu mai with a 3-mm cube of carrot (for color) and a tiny pinch of minced scallion greens.
红点+葱花点睛
🔍 Look for 每只约30秒 · 30 seconds per dumpling
Visual: 胡萝卜丁居中，橙红鲜亮映衬浅色馅料。Carrot cube sits centered, bright orange against pale filling.
You know it's right when: 胡萝卜靠馅料微湿自然粘附，无需额外粘合。Carrot adheres without glue — natural tack from filling moisture.
Blanch carrot cubes 10 seconds in boiling water to soften slightly and intensify color.
4Steam over high heat for 8 minutes until pork is cooked through and internal temperature reaches 71°C (160°F).
蒸透不夹生
🔍 Look for High heat 8 分钟 · 8 minutes
Visual: 馅料坚实不透明；无粉红汁水渗出。Filling is firm and opaque; no pink juices seep out.
You know it's right when: 蒸汽持续稳定；轻按有弹性。Steam rises steadily; dumplings feel springy when gently pressed.
Line steamer with cabbage or lettuce leaves to prevent sticking and add subtle aroma.
5Serve immediately with light soy sauce for dipping. Optional: drizzle with 1/2 tsp toasted sesame oil.
现蒸现吃最鲜
🔍 Look for 出锅2分钟内 · within 2 minutes of steaming
Visual: 烧卖泛微光；胡萝卜色泽鲜亮不褪。Siu mai glisten faintly; carrot stays vivid, not faded.
You know it's right when: 表面仍有微弱热气升腾。Steam still rises gently from surface.
For restaurant-style sheen, brush lightly with oyster sauce mixed with 1 tsp water before serving.

Tips

· Use a mix of pork shoulder and belly (70/30) for ideal fat-to-lean ratio
· Chill shaped siu mai 15 minutes before steaming — helps retain shape
· Leftovers reheat beautifully in a bamboo steamer for 3 minutes

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection