Siu Mai

These are my favorite dumplings to make and to eat. This recipe for Siu Mai defines the concept of Dim Sum because it truly touches the heart. You can make a gigantic batch, cook some right away, and store the rest in your freezer, steaming a handful at a time.

– Jerry

Siu Mai

Steamed dumplings of pork, shrimp, Chinese mushrooms and good old “Secret Spices.” $6.25
4 from 2 votes
Print Pin Rate
Course: Dim Sum, Dumpling
Cuisine: Chinese
Servings: 500 dumplings


  • bucket black mushrooms (prepped)
  • 5 pounds shrimp (baby)
  • 10 Tablespoons oyster sauce
  • 7 Tablespoons sugar (rounded)
  • cup cornstarch
  • ¼ cup sesame oil
  • 9 Tablespoons peanut butter
  • 1 Tablespoon black pepper
  • 10 pounds pork (ground)


  • Process mushrooms on pulse until medium course.
  • Add shrimp and process until medium course.
  • Add rest of ingredients except pork and process until blended.
  • Combine 5 pounds of pork (1/2) and shrimp mixture in Hobart.
  • Repeat 4 steps above.


This recipe makes for an commercial-level volume of dumplings.  Like, if you owned a restaurant that served 100s of these daily.  An adjusted recipe, with dumpling making instructions, is below.
Filling must be used or frozen within 2 days of making.


  • 1/2 cup of black mushrooms
  • 1/2 pound of baby shrimp
  • 1 pound ground pork
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon sugar
  • 1 Tablespoon corn starch
  • 1 1/4 teaspoons sesame oil
  • 1 Tablespoon peanut butter (the secret spice)
  • 1/3 teaspoon black pepper
  • 50-100 round dumpling wrappers
  • Finger bowl of water
  • Saucer filled with corn starch


  1. Mix all of the ingredients together in a food processor
  2. If you are right handed, wet the fingers of your left hand in the water bowl
  3. Place a dumpling wrapper in your left hand
  4. Add about a teaspoon of filling to the wrapper
  5. Form the dumpling by slowly closing your left hand
    • The finished dumpling will be open at the top
  6. Dip the bottom of the dumpling in corn starch
    • The corn starch will keep the dumplings from getting stuck to the tray and/or each other
You can cook the dumplings immediately or store them in the freezer. Do not put them in the fridge. To freeze the dumplings, place the tray in to the freezer. An hour or two later, take the frozen dumplings and move them to a freezer bag for easier storage.

Cooking the dumplings

  1. Bring a pot of water to a roaring boil
  2. Oil a bamboo steamer with sesame oil (you want to place oil on the ribs where you will be placing the dumplings
  3. Place a bunch of dumplings in the steamer leaving at least 1/2″ space around each dumpling
  4. Steam the dumplings for 8-10 minutes and serve immediately
  5. Be sure to oil the steamer before adding another batch of dumplings

Recipe Card

See Also

One thought on “Siu Mai

Leave a Reply

%d bloggers like this: