Skip to main content

Siu Mai, Shao Mai-Steamed Meat Dumplings

Siu Mai, Shao Mai, or Steamed Meat Dumplings is one of the most popular Dim Sum dumpling. The main ingredients for this dumpling consists of pork, prawns, MSG, lard, and dried sole fish powder. In my home made recipe, I decided to omit the unhealthy bits, i.e. lard and MSG. As for the dried sole fish powder, you can purchase the dried sole fish from any Chinese medicinal shop; but, you would then have to grill and grind it to a fine powder yourself. If that’s clearly too much work, then I think a good substitute for it would be fish sauce.

Anyway, the bottom layer of the dumpling consists of the pork and prawns mixture, and the top layer is usually filled with prawns and topped off with some fish or prawn roe and/or green peas for garnishing. So, I have included two “home-style” pictorial guides to wrap the dumplings. The picture quality is not as good due to the gloomy Fall weather in Vancouver and the normal lightings in my kitchen. Nevertheless, I think you will get the basic idea. This is a “home-style” recipe after all, right? :-)

Siu Mai, Shao Mai - Steamed Meat Dumplings
(Printable Recipe)


1 Packet Wonton Wrappers (40 pcs)
Shrimp or Fish Roe
Fresh or Frozen Green Peas

Meat Filling – Bottom Layer
300 g Ground Pork (preferably with 15% fat)
150 g Peeled White Prawns, minced
2 Water Chestnuts, finely or chopped
2 Tbsp Soy Sauce
1 Tbsp Shaoxing Rice Wine
2 tsp Sesame Oil
1 ½ Tbsp Sugar
1 ½ tsp Dried Sole Fish Powder or 2 tsp Fish Sauce
½ tsp White Pepper
1 tsp Sea Salt
1 Tbsp Corn Flour
½ of Egg White

Prawn Filling – Top Layer
250 g Peeled White Prawns, minced
1 tsp Sesame Oil
2 tsp Sugar
2 tsp Corn Flour
¼ tsp Sea Salt
½ of Egg White


Mix the filling mixture in a blender with a paddle attachment until well combine or mix with your hand. (Using a rubber glove) Refrigerate both filling mixtures for at least 4 hours or overnight.

Step 1: Cut the wonton wrapper with a cookie cutter or trim the edges with a small knife.

Step 2: Place the wonton wrapper into a small tea cup and place about 2 ½ tsp to 1 Tbsp of meat filling into the center of the wrapper. Then top with 1 ½ tsp of Prawn filling.

Step 3: Remove the dumpling from the tea cup and gather the edges together with your thumb and index finger, lightly squeeze it to form a “waist” (Siu Mai shape) and press down so that the filling is compact.


Place 1 Tbsp of meat filling in the center of a square wonton wrapper. Then top with 1 ½ tsp of prawn filling. Gather the edges of the wrapper with your thumb and index finger to make a waist. Press down so that the filling is compact.

Step 4: Use your finger or small knife to smooth the surface with a little water. Then place green pea or shrimp roe on top of the surface.

Step 5: Place the dumplings in a steamer lined with greaseproof paper and steam for about 15 minutes. Serve immediately.


  1. Thank you for making the photo tutorial for how to fold these. I don't eat pork, but would love to make a seafood or vegetarian version using the same technique.

  2. That looks delicious - sui mai is definitely one of my favourite in yum cha! I didn't realize there were two layers - no wonder the texture was like that - when I used to make it I just mixed everything together - your recipe makes much more sense.

  3. These look and sound delicious! I love dim sum items, so if you have more recipes for items commonly seen in dim sum, I'd love to see them! Thanks! : )

  4. They look so pretty and bet that it taste great. Thanks for the step-by-step photos..

  5. your siu mais look so delicate and pretty! I'm sure they taste great too :)


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W