Steamed Siu Mai / Shu Mai (Dim Sum Pork Dumplings)



Homemade steamed Siu Mai / Shu Mai pork dumplings similar to the ones served at Chinese Dim Sum Restaurants.




Hope you are all staying warm in this weather. It’s been so cold here that me and the lil guy have been bundled up in lots of layers and thick fuzzy socks.

I’m trying to think of warm and sunny thoughts to get me through the rest of this bone-chilling week.

One particular warm thought for me is knowing that next Friday marks the first day of Chinese New Year / Lunar New Year this year.

It happens to fall on January 31st and 2014 marks the year of the Wooden Horse.

Chinese New Year is the longest and most celebrated holiday in the Chinese calendar. The celebrations and festivities traditionally continue for two weeks or until the fifteenth of the month.

Families traditionally gather the night before to celebrate the New Year and enjoy a large feast usually consisting of noodles, meat, seafood and fish dishes, vegetarian dishes, long leafy green vegetables, sweet desserts and dumplings.

Today I’m sharing my first recipe to pay tribute to this very prosperous holiday.




I made some Steamed Siu Mai Pork Dumplings that you traditionally would find in Chinese Dim Sum restaurants.

Dim sum is an early morning or afternoon tradition of a meal composed of steamed and fried dumplings along with a variety of bite sized wrapped foods and pastries served with tea.




These Siu Mai dumplings were made using wonton wrappers and a ground pork filling mixed together with dried shitake mushrooms, water chestnuts, fresh ginger and green onions.

Other common fillings for Siu Mai can also include ground chicken or shrimp as well.




The most essential part of wrapping dumplings is to gather all your ingredients and equipment needed close by.




Steaming the dumplings in a bamboo steamer basket helps to obtain that authentic dim sum flavor but you can also steam these in a stainless steel steamer if you don’t have a bamboo one.




Keep warm and stay tuned for more fun Chinese New Year inspired recipes I will be sharing leading up to next Friday.





Steamed Siu Mai / Shu Mai (Dim Sum Pork Dumplings)

Cook Time: 12 minutes

Yield: 15-20 dumplings depending on how full you fill each dumpling

Steamed Siu Mai / Shu Mai  (Dim Sum Pork Dumplings)

Homemade steamed Siu Mai / Shu Mai pork dumplings similar to the ones served at Chinese Dim Sum Restaurants.


  • * 15-20 round wonton wrappers
  • Pork Filling
  • * 1/2 pound ground pork
  • * 2 water chestnuts, finely chopped IMG_6884.jpg
  • * 2 whole dried shitake mushrooms, soaked and finely chopped
  • * 1 tablespoon soy sauce
  • * 1 tablespoon of corn starch or potato starch
  • * 1/2 tablespoon of fresh ginger, finely minced
  • * 1 shallot, finely minced
  • * 1/2 green onion, green part only, finely chopped
  • * 1 teaspoon sesame oil
  • * 1 teaspoon of Shaoxing rice wine, Chinese rice wine or Mirin
  • * 1/2 teaspoon salt
  • * 1/4 teaspoon black pepper
  • 1 egg, beaten, for egg wash
    *Optional Garnish: 1 small quarter of a carrot, finely minced


  1. Soften the dried shitake mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and chop into fine pieces, discarding the stem.
  2. In a medium bowl, mix together the pork filling ingredients together. Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. IMG_6899.jpg IMG_6904.jpg
  3. Gather all your ingredients and tools ready to wrap the dumplings. Brush edges of each wonton wrapper lightly with water. Keep the remaining wonton wrappers covered so they don't dry out. IMG_6916.jpg
  4. Place a tablespoon of the meat filling in the center of each wonton wrapper and bring the sides up, pinching and creating a fold while squeezing sides lightly against the sides of the filling, leaving the top exposed. IMG_6919.jpg IMG_6922.jpg
  5. Lightly brush the sides of the wrapper with egg wash. IMG_6924.jpg
  6. Add a pinch of the grated carrots to the top center of the dumpling for some color.
  7. Transfer to parchment-lined baking sheet making sure to keep them covered with a slightly dampened towel so they do not dry out. Repeat with remaining wrappers and filling. You can also freeze the dumplings at this point to steam at a later time.
  8. Line a large bamboo steamer with parchment paper and add 4 dumplings at a time. IMG_6927.jpg
  9. **If you don't have a bamboo steamer, you can just add the dumplings to a small plate and place directly in a stainless steel steamer. It will not have that authentic added bamboo taste from the dim sum restaurant though.
  10. Fit the steamer basket into a large pot or wok and pour enough water into the pot until the water line is 1 inch below the bottom of the steamer.
  11. Steam the dumplings for 8 to 12 minutes, until filling is cooked and firm to the touch. Remove dumplings from steamer and continue steaming the rest.
  12. Serve with soy sauce, chili sauce, or chili oil.
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Adapted from:


For more ideas, make sure you check out these other Chinese New Year inspired recipes:


Chinese Almond Cookies – Playing with Flour

Chinese Almond Cookies – Eva Bakes

Chinese Egg Tarts – Eva Bakes

Chinese New Year Almond Cookies – Table for Two

Chinese New Year Turnip/Radish Cake – Christine’s Recipes

Chinese Red Bean Moon Cakes – Eva Bakes

Chinese Turnip Cake Recipe – Jeanette’s Healthy Living

Fruity Pork Jerky – U Try.It

Gluten-Free Chinese Dumpling Recipe – Jeanette’s Healthy Living

Homemade Tofu Pudding – U Try.It

Homemade Wontons – Playing with Flour

Long Life Fertility Noodles with Happy Shrimp – Steamy Kitchen

Peanut Dumplings - Rasa Malaysia

Red Bean Pudding Cakes - Playing with Flour

Restaurant Style Chinese Greens with Oyster Sauce – Rasa Malaysia

Roasted Duck with Chinese Steamed Buns - Steamy Kitchen

Searching for the Best Enclosed Pineapple Tarts - Bake for Happy Kids

Shrimp with Lobster Sauce – Playing with Flour

Traditional Steamed Fish - Yi Reservation




  1. says

    These siu mai look so amazing, Kelly! So juicy and perfect. You are such a great cook and baker all in one! I have a funny story about these. My grandfather was/is a great cook and growing up he would make all these really traditional Chinese foods (from dumplings to his own noodles!) and so once he made pork siu mai, I loved them so much, I must have eaten 2 dozen. I got sick from over-eating like that and after that, I couldn’t eat siu mai for years (many, many years!!)! I still only eat them in moderation and mostly the shrimp kind. But I would gladly chow yours down.
    And thank you for including me in your roundup though I have to disclose that I have little idea what I’m doing and just follow cookbooks! : ) Now you have me craving dim sum and some dessert soup!

    • says

      Thank you Monica, you are always too sweet and kind. You are an amazing baker and cook and your food always looks incredible too!
      Wow, that is so impressive your grandfather would make so many wonderful traditional foods including siu mai too? Growing up our family used to always go out for dim sum weekly to get our fix and then even after I met my husband we would go all the time too until we had our lil guy and moved further away so now we go less often and it’s always such a treat when we do get to go :) Hope you and your family stay warm and have a great weekend Monica :)

  2. Marion - Make This Dish says

    These dumplings look scrumptious, I love dim sum and can’t believe you can make these at home! Amazing!

  3. says

    Traditional Chinese food fascinates me – it’s so delicious and -for me- so hard to replicate. Kelly, you make these “Siu Mai” look so easy – not to mention DELICIOUS!
    Cannot wait to see all your recipes leading upto the Chinese New Year! Any chance you will be making mooncakes? The best mooncakes I had were in a little store in Chinatown in San Francisco – been on the search since then…
    Shashi @ recently posted…Thinking Out Loud Link-Up #4

  4. says

    Looking forward to all the recipes for Chinese new year Kelly!!!! Now I always thought Siu Mai Pork Dumplings were complicated, but these seem so easy thanks for the all the pics! I am going to make them with chicken!!! Make sure you and Ty stay extra warm :)

    • says

      Thanks so much Eva, we love dim sum too :) Same to you, best CNY wishes to you and your family as well! Happy Friday and hope you have a wonderful weekend :)

  5. says

    I love dumplings Kelly but have never tried making them at home! These sound awesome with the pork and water chestnuts (I’m obsessed with them lately!). Looking forward to seeing what else you have in store for Chinese New Year! And stay warm!

  6. says

    OMG I’m celebrating Chinese New Year too!!!!!! I can’t wait to see what you’re making for the actual day – I’m just making a treat. This looks so good!! Dim Sum is insanely popular in Jamaica and I love it sooo much

    • says

      Hehe, thanks so much Jessica, that’s so awesome, can’t wait to see what you’re going to make too :) Happy Friday and hope you have a wonderful weekend!

  7. says

    I love dumplings! But I’ve never tried (or even heard of Dim Sum) Your tutorial photos make this look super do-able though! I have ground chicken right now, so maybe I will try it with those instead like you mention in your post:) And great line up of some other links to check out!

    • says

      Thanks so much Liz! That sounds awesome, I can imagine how incredible your CNY dinner would be:) Happy Friday and hope you have a wonderful weekend :)

  8. says

    Early happy Chinese New Year! I’ve never had homemade shu mai but yours looks fantastic. What a great way to get ready for the new lunar year. It’s one of my favorite dim sum dishes (cold weather or not :) Now I’m craving some!

    • says

      Thanks so much Tiffany :) I’m always craving dim sum but we moved pretty far away from a really good one so now we don’t get to go as often hehe. Happy Friday and hope you have a great weekend Tiffany!

    • says

      Yum, yup, ground chicken and shrimp sound great too as I mentioned in the post as well and the taco sauce sounds awesome:) Thanks for stopping by Atika and have a great weekend!

    • says

      My parents are in Florida now and they said it has been usually colder this year too. Thanks so much Ashley, hope you stay warm and have a wonderful weekend too:)

  9. says

    I’ve never tried dim sum but I have always wanted to try. I love dumplings and also those steamer baskets are totally cute. :) Sounds like you’re going to have a very fun Chinese New Year with all the recipes coming up. I went to a Chinese New Year celebration last year and it was an eight course meal – so much food but I was in food heaven because it was just wonderful. Never tasted tofu like that in my life!
    Katy recently posted…Food Fight Episode 5: Chocolatier Constance Popp

    • says

      Thanks so much Katy :) We are looking forward to the celebration since we get to spend time with our family again :) Yum, love those multi-course meals and yours sounds awesome! Hope you have a fantastic weekend Katy!

  10. says

    such a lov ely and comforting siomay (we used to called it on Indonesia)
    My mom used to dip the stuffed siomay dumpling in the water first before putting it into the steamer or spray some water to make the store brought dumpling pepper not too dry and soft when eaten…..
    sometime she insist to save a crab roe for siomay topping once the crab is on season…..

    • says

      I’m with you Gloria, I am a little bit sick of winter already and it’s still only January? Yikes! Thanks so much girl, you’re always so sweet – your creations are always spot on. Hope you and your family keep warm and have a great week:)

  11. says

    I love dim sum and will definitely give these a go but I will change the filling to shrimp for me but these do look lovely and I look forward to more recipes for the Chinese New Year from you :D

  12. says

    I just shot my photos today for my Chinese New Year post! These dumplings looks so tasty and good…..too bad I didn’t have some to go with my stir-fry today! :)

  13. says

    I love siu mai and it was always a part of Chinese New Year celebrations when I lived in Singapore. I’ve been unable to a) find authentic restaurants around where I live and b) unable to replicate it at home. But you make this look so easy I’m excited to try it! Thanks for the detailed pictures and instructions.
    Zainab @ Blahnik Baker recently posted…BEYOND THE OVEN

    • says

      Yum, the food in Singapore sounds amazing, I have always wanted to visit there since I’ve heard such wonderful things and how beautiful it is there too. We moved to a smaller town last year so there are no authentic restaurants near our place now either and we only get our dim sum fix if I make it or whenever we visit my husband’s parents in the city. So glad you like this and hope you have a great week Zainab :)

    • says

      Thanks Julia, so glad you like these dumplings. Thank you for the invite, I would be happy to share and will head over to check out the details :)

  14. says

    Shu Mai was one of my favorite dimsum selections before I became a vegan. I tried the vegan versions, and it was probably the hardest one to veganize! Speaking of wonton wrappers, which brand did you use often or like the most? I find some wonton wrappers thin or just dry to use. Your fantastic homemade steamed dumplings recipe looks easy to veganize, I’ll bookmark this! Thanks lovely for posting this awesome CNY dish! xx Rika

    • says

      I don’t have a particular brand of wonton wrappers that I use, we moved to a smaller town so whatever they carry at our local Asian market (which is tiny compared to the ones we used to shop at hehe). Can’t wait to see your veganized version of these, I would love to try them too :) Have a great week girl! xx

    • says

      Both wrappers would work equally well, if you have the square wrappers, you can just cut the wrappers using a round large cookie cutter to make them round too :)

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