How to Make Siu Mai

Print Friendly

How to Make Siu Mai

Siu Mai is a type of Dim Sum that is traditionally eaten for breakfast “Yum Cha” but now they also serve it during lunch hours.  Siu Mai is often made with pork, shrimp and shiitake mushroom as the fillings.  However, nowadays various meats and seafoods are used instead of the traditional pork and shrimp; meats such as chicken, lamb and beef etc.  For seafoods, fish, scallops and even lobsters are used as a replacement for shrimp.  Of course, these different varieties of Siu Mai are often found beyond the borders of Guangdong Province as each countries using what is readily available to them as a source of inspiration for new dishes.

What are the characteristics of Siu Mai?  There are three notable characteristics of Siu Mai.  First, the meat must be pack tightly and it should be firm “Al Dente”.  Second, the shrimp should have a crunchy, firm and bouncy texture to it.  Third, it should be moist and bursting with savory flavors from all the ingredients combine.

Ingredients: Serving Size: (25-30 depending on the size)

Shiitake Mushrooms 3-4 pieces or 2 oz or 57 g

Shrimp: 12 oz or 340 g (40/50 ct)
Corn Starch/Potato Starch: 3 tsp
Water: 2 tsp
Salt: 3/4 tsp

Lean Pork: 10 oz or 284 g
Pork Fat: 5 oz or 142 g
Salt: 1 tsp
White Pepper: 1/4 tsp
Potato Starch: 2 1/2 tsp
Sugar: 3 tsp
Chicken Powder: 1/2 tsp
Soy Sauce: 1 tbsp
Sesame Oil: 1tsp

Crab Roe/Fish Roe or Minced Carrots/Peas for decoration

Thin Wonton Wrappers

Please visit Dave’s Channel: The Cook n’ Share


  1. Pingback: How to Make Siu Mai The Art Of Cooking

  2. Delighted to find your blog — Dave from Cook and Share directed me here. Had to laugh when you mentioned that Spam could be the meat in one of the recipes, because I thought I was the first. Ha ha on me. My wok is the most versatile cooking tool I have had for the past 30 years, but my knowledge of using it is far from formal. I’m happy you included a section on the tools you use, and regret that my steel chef’s knife hasn’t been sharpened for as long as I’ve had the wok. I should remedy that, and quickly, because this spring roll recipe looks gorgeous, and I love to chop. Looking forward to more browsing and more inspiration through my subscription.
    P.S. I’m a 73-year-old great-grandma armed with a dull knife, and will harm anyone who says you aren’t sexy!

    View Comment
  3. Hi raymond If you live in s California have you notice the pork shrimp siumai filling color is white do the chefs at restaurant uses fish because pork butt and the fats will still grayish siumai color and how to make it juicy

    View Comment
    • Hi Nick, I don’t live in S Cal. but I guessing it’s white because they may use more shrimp and less pork butt or they may use leaner meat. I’m not sure if they use fish but I haven’t taste one that has fish in it so I’m not too sure about it.

      View Comment

Leave a Reply