Steamed Siu Mai

Preparation info
    • Difficulty


Appears in
Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

One of the most basic Cantonese dim sum (hors d’oeuvres) is siu mai, open-topped pork dumplings. It is worth your trouble and expense to get the raw shrimp rather than use just pork, as so many restaurants seem to do these days.


  • 1 pound shelled and deveined small raw shrimp, pat dried and coarsely minced
  • teaspoons salt


  • Prepare the stuffing. Put the minced shrimp into a large bowl. Add the salt and, using either a pair of chopsticks or a fork, stir vigorously in the same direction for about 2 minutes or until the shrimp has become gelatinous. Add the minced pork and Chinese mushrooms, then add the soy sauce, sugar, and pepper. Stir in the same direction again for another 2-3 minutes, until t