Last Updated on 17 April 2026 by cooksimply
It’s always a treat for us to go to dim sum. What is classed as essentially breakfast/brunch in China is much more of an event here in the UK, because there aren’t (unless we head to Chinatown in London), that many restaurants that do it properly close by. I particularly like choosing from the trolleys that wheel round to each table, groaning with an assortment of different dishes that all look so tasty. And ever since I was a kid, one of my favourite dim sum dishes is siu mai.
These little dumplings are filled with tasty prawns and pork and steamed. I can easily eat several in one sitting. I’ve been making siu mai at home for years now, and my kids love helping with the wrapping – even if they do end up eating half the filling before it makes it into the wonton wrappers.
If you’re a fan like me and think that these might be too difficult to make at home, then think again! Here’s my easy Chinese siu mai pork recipe – and the hardest part is having to wait for them to cook.
What is siu mai?
Siu mai (also spelled shumai or shu mai) is one of the most popular dim sum dishes you’ll find in Cantonese restaurants. The Japanese version is made with pork only, but Cantonese-style siu mai has ground prawns mixed in too, along with staple Chinese ingredients including soy sauce, Shaoxing wine and ginger. The filling is wrapped in a thin wonton skin and steamed, leaving the top open so you can see the filling inside. They are fantastic as a snack, appetiser, or part of a larger dim sum spread – but however you eat these siu mai pork dumplings, it will be impossible to have just a few.
How to prepare the siu mai
You’ll come across lots of different variations of siu mai recipes, some dotted with orange fish roe on top (I’m not so keen) and filled with mushrooms and chopped chestnuts. And while my siu mai pork may not be traditional or even wrapped as delicately as some you may find in restaurants, they are bursting with flavour. Whenever I make these, my father always laughs and tells me my siu mai are so much bigger than the ones he normally orders. Perhaps it’s my inexperience in wrapping, or my overzealous filling, but I like big dumplings!
The filling is so easy to make. Literally, throw all the ingredients together and using your hand, combine well. I like to use lean pork mince, as find it much easier, but more old-school methods include chopping up pork belly finely with a cleaver or large knife. I also chop the prawns roughly too with my cleaver as it’s quick and easy. If you are really short on time, you can throw all of the ingredients into a food processor to make the siumai filling.
If you have dried shiitake mushrooms, soak them in boiling water for about 30 minutes, then chop them finely and add them to the filling. They add an umami depth that’s hard to replicate. It’s not essential – I’ve made siu mai plenty of times without them when I’ve run out – but when you have them, they make a noticeable difference.
Round wonton wrappers or square?
To make this siu mai recipe you will need wonton wrappers that can be brought from Asian supermarkets but should you get round ones or square? Well, traditionally they are made with round wrappers, but you will find it easier to buy square ones. And, having actually made siu mai with both shapes, I find it easier to use the square wrappers and then tuck the edges down with a little water. They still look the same.
For wrapping, you can find how I do it in the full recipe below.
How to cook siu mai?
I like to use a bamboo steamer over a wok with boiling water, however, you can also use an Instant Pot or any type of steamer, even a microwave steamer. You could even use a deep large pan, and place something solid and heat resistant, like an upside-down ramekin, to raise a plate of dumplings above the water, and cover and cook that way.
You need to use oiled grease-proof paper in a steamer, so the siu mai won’t stick while cooking. However, the paper needs to be perforated to allow the steam to penetrate the dumplings. How do you do this? Well, you can watch this video to see how. I promise it will be so much easier than me explaining! Or even better, you can buy bamboo steamer liners here.
Can I freeze siu mai?
If you want to batch cook a lot in one go, you can freeze them raw, and then steam straight from frozen for around 12 minutes. You can also store them in a suitable container in the fridge for two days, and then reheat them again for 1-2 minutes. But I’ll be honest, I’d be very surprised if you had any left going spare.
What dipping sauce goes with siu mai?
At dim sum, siu mai is usually served with light soy sauce, hot Chinese mustard, and chilli oil on the side. My go-to combination is simple:
Mix 2 tablespoons of light soy sauce with 1 teaspoon of rice vinegar and a few drops of chilli oil. That’s it. The vinegar lifts the richness of the pork filling, and the chilli oil adds just enough heat.
If you want to go more traditional, pick up a jar of hot Chinese mustard from any Asian supermarket. It’s sharper than English mustard and cuts through the prawn and pork beautifully. A small dab goes a long way.
Tips for making siu mai at home
Mix the filling until it’s sticky. Don’t just stir the ingredients together – really work the mixture with your hands until it becomes paste-like and holds together. This takes a good 2-3 minutes. That sticky texture is what gives siu mai their characteristic bouncy bite when you eat them. If your filling is loose and crumbly, it’ll fall apart during steaming.
Chop the prawns, don’t mince them. You want small pieces, not a paste. Roughly chopping with a cleaver keeps some texture in the filling. If you blend them too fine, the siu mai loses that bite of prawn which is part of what makes the Cantonese version so good.
Keep the wrappers covered. Wonton wrappers dry out within minutes. Keep the stack under a damp tea towel while you work and only take one out at a time. Dry wrappers crack and won’t seal.
Don’t overfill, but don’t underfill either. A heaped teaspoon is about right. Overfilled siu mai burst open during steaming. Underfilled ones look sad and deflated. You’ll find the sweet spot after the first few.
Use the thumb and finger trick. Form an O with your thumb and forefinger and push the dumpling through it. This is the quickest way to get a neat shape. Watch the video below for how I do it – it’s much easier to see than to explain.
Leave space in the steamer. Siu mai expand slightly as they cook. If they’re touching, they’ll stick together and the wrappers will tear when you try to separate them. About 1cm gap between each is enough.
Siu mai FAQs
What’s the difference between siu mai and dumplings?
Siu mai are a type of dumpling, but they’re open-topped – the filling is visible at the top, while the wrapper gathers around the sides. This is different from fully sealed dumplings like potstickers or jiaozi. Siu mai are always steamed, never fried or boiled, and are one of the most popular dishes in Cantonese dim sum.
What’s the difference between siu mai and shumai?
They’re the same dish, just different spellings and regional styles. Siu mai is the Cantonese pronunciation and typically includes both pork and prawns. Shumai is the Japanese pronunciation, and the Japanese version is usually pork only, often topped with a green pea. The Cantonese style is what you’ll find at dim sum restaurants in the UK.
Can I use square wonton wrappers instead of round?
Yes, and I actually prefer them. Square wrappers are much easier to find in the UK. When you wrap the siu mai, the corners tuck naturally into the sides, and the result looks almost identical to the round ones. No need to trim them into circles first.
Can I make siu mai without prawns?
You can, but the prawns add a sweetness and texture that makes Cantonese siu mai distinctive. If you leave them out, add a little extra spring onion and consider mixing in finely chopped water chestnuts for some crunch. For a pork-only version, increase the pork mince to 400g.
Can I steam siu mai without a bamboo steamer?
Yes. Any steamer works – an Instant Pot, a metal steamer, even a microwave steamer. You can also place an upside-down ramekin in a deep pan of simmering water, sit a plate of siu mai on top, and cover with a lid. Just make sure you line whatever you use with oiled greaseproof paper so the siu mai don’t stick.
How long does siu mai take to steam?
Fresh siu mai takes 8-10 minutes over high heat in a steamer. Frozen siu mai need about 12 minutes – cook them straight from frozen, no need to defrost. The filling should be cooked through, and the wrappers should look translucent when they’re done.
Where can I buy wonton wrappers in the UK?
Any Asian supermarket will stock them in the fridge or freezer section. Look for yellow wonton skins – square ones are the most common. Some larger Tesco and Sainsbury’s branches carry them near the tofu. You can also order them online, though they’re more expensive that way.
More dim sum and Chinese recipes
Easy chicken potstickers
Pork Chinese dumplings
Air fryer sesame prawn toast
Steamed pork ribs with black beans
Turnip cake (lo bak go)
Simple pak choi (great side dish)
Easy siu mai pork dumplings
Ingredients
- 300 g of pork mince or ground pork
- 250 g of raw prawns peeled, deveined and chopped
- 2 spring onions finely chopped
- 3 dried shitake mushrooms (optional) soaked and finely chopped
- 1 tablespoon of light soy sauce
- 1 teaspoon of grated ginger
- 2 tablespoons of shaoxing wine
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of white pepper
- 1 teaspoon of sesame oil
- 24 won ton wrappers
- 3 tablespoons of water
For the dipping sauce
- 2 tbsp light soy sauce
- 1 tsp rice vinegar
- A dash of chilli oil
Instructions
- In a large bowl, mix the pork, prawns, spring onions, light soy sauce, shaoxing wine, sugar, salt, ginger, sesame oil and pepper with your hand. It will take a few minutes, but eventually, the mixture will become paste-like. Once you’re happy with the consistency, your siu mai filling is ready to wrap.
- To see how I wrap my siu mai watch the video below. Keep a small bowl of water nearby. Add a heaped teaspoon to the middle of the wrapper and then roughly wrap the sides up against the filling, folding over as you go. Forming an O with your thumb and forefinger, push the wrapper through the O, forming a tight seal around the top of dumpling. Using a knife, push the filling to the edges and push down like you're pushing the filling in to a pocket. And then using some water, neaten the edges and push them down, all the while keeping the dumpling held tightly. Place the dumpling on a flat surface and push down to flatten the bottom so it will stand upright.
- Put the dumplings in a steamer, lined with oiled greaseproof paper (see notes above for greaseproof paper method). In a large wok or pot, fill with 3 inches of boiling water and steam the siu mai over a high heat for around 8-10 minutes. Eat hot, and serve with soy and chilli sauce.
Video
Nutrition
Did you make these dumplings?
Please let me know if you gave this siu mai recipe a try. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious meal ideas here.
Amazing and so tasty
I’d never attempted dumplings as I thought they’d be way too complicated, but love how all your recipes make them so achievable.