How to Make Pork and Shrimp Siu Mai, a Classic Chinese Dim Sum Dumpling

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How to Make Pork and Shrimp Siu Mai, a Classic Chinese Dim Sum Dumpling
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Make the juicy and flavorful dim sum classic at home.

are a dim sum classic. It is the first item I look for whenever I'm at a dim sum restaurant—Wrapped in a thin sheet of dough and shaped like a squat cylinder, siu mai are typically filled with both pork and shrimp, though some are made only with shrimp or scallop, and there's also a Shanghai variety that's stuffed with glutinous rice. Sometimes bamboo shoots, water chestnuts, or dehydrated shiitake mushrooms are diced and added to the mixture.

Without the wrapper, a naked siu mai would just be a meatball. Like with wontons, the wrappers used for siu mai are very thin, and indeed, store-bought wonton wrappers work well.I try to get extra-thin ones, but if you can't find them, regular wrappers will also work. In the photos here, I used both extra-thin wonton wrappers and vegetable wonton wrappers .One of the hardest parts of dumpling making is wrapping the darned thing.

To steam the dumplings, make sure to line the tray or basket with parchment paper or cabbage leaves to prevent sticking.

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