Simple Pork & Shrimp Shumai Dumplings (Siu Mai)

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Also known as siu mai, these pork and shrimp shumai dumplings are bursting with the best Asian flavors. Shumai means ‘dumpling’ in Cantonese and these bite-sized treats make a wonderful snack or appetizer.

If you don’t have a bamboo steamer, I recommend you get one. Not only can you make authentic siu mai in there and other dim sum, but you can steam anything from fish and meat to vegetables. You can find one at any Asian grocery store. 

A regular metal steamer will also work, although using a bamboo one is more fun!

How to Fold Siu Mai

Once you have combined the ingredients for the filling and added a spoonful to the center of each wonton wrapper, you simply need to fold them up. Unlike deep fried wontons, these don’t need to be sealed since they will be facing upwards throughout cooking so the filling won’t leak out. 

After brushing a little beaten egg around the inside edge of each wonton wrapper, simply gather up the edges and press them together. Leave about ½-inch of the filling exposed.

Pork & Shrimp Shumai Dumplings (Siu Mai)

Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 6
Calories: 523kcal


  • 1 pound finely chopped shrimp
  • 1 package round wonton wrappers
  • 2 teaspoon grated ginger
  • 2 teaspoon sesame oil
  • 1 pound ground pork
  • 2 beaten eggs
  • 2 tablespoon soy sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Chopped carrot peas, orange fish roe, or peas, for garnish (optional)


  • All ingredients ready? Let's begin!
  • Combine the shrimp, pork, ginger, sesame oil, soy sauce, salt, and pepper to make the filling.
  • Divide the filling between the wonton wrappers.
  • Brush the sides of the wrappers with egg and squeeze them together at the top leaving only a little of the filling exposed.
  • Garnish with chopped carrot, peas, orange fish roe, or anything else you like.
  • Line a large bamboo steamer with parchment paper and put it in a wok.
  • Pour water into the wok until it’s an inch below the steamer bottom.
  • Steam your siu mai for about 14 minutes or until the filling feels firm.
  • Enjoy!



Calories: 523kcal | Carbohydrates: 45g | Protein: 38g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 237mg | Sodium: 1312mg | Potassium: 549mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1794IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 4mg

Handy Notes

  • If you don’t have parchment paper you can use large cabbage or lettuce leaves to line the steamer.
  • Sub ground chicken for the pork if you like but these tend to cook faster so keep an eye on them.
  • Don’t over-mix the filling ingredients else it will come out with a tough texture.
  • Serve your pork and shrimp shumai dumplings hot with chili oil, chili sauce or soy sauce.

So if you’re in the mood for dim sum but not in the mood to drive to a restaurant, these are perfect. You can prepare them in just over half an hour, including cooking time. Keep a package of round wonton wrappers in the freezer and you can rustle up dim sum whenever you like.

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