Siu Mai Dumplings With Pork and Shrimp


  • 3 dried Chinese black mushrooms, or shiitake mushrooms
  • 6 ounces large shrimp, peeled and deveined
  • 1 medium green onion
  • 1 teaspoon minced ginger
  • 3/4 cup (6 ounces) ground pork
  • 1 tablespoon oyster sauce
  • 1 teaspoon Chinese rice wine, or dry sherry
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 20 gyoza wrappers, or wonton wrappers cut into circles


  1. Gather the ingredients.

    Ingredients for siu mai dumplings
  2. Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

    Soften mushrooms in a bowl of water
  3. Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.

    Soak shrimp in a bowl of water
  4. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork.

    Mince the mushrooms, shrimp, and green onion and combine with the ginger and pork
  5. Stir in the oyster sauce, rice wine, sesame oil, and sugar. Mix the filling ingredients thoroughly.

    Stir the oyster sauce into the shrimp mixture
  6. Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry brush and a little water.

    Lay a goyza wrapper down and brush with water
  7. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.

    Put filling in middle of the dumpling wrapper
  8. Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed.

    Lightly press dumpling wrapper around the filling
  9. Line a steamer basket with parchment paper or cabbage leaves.

    Line a steamer basket
  10. Steam over boiling water until the filling is cooked through, 5 to 10 minutes.

    Steam the dumplings over boiling water
  11. Serve with soy sauce and enjoy.

    Siu Mai Dumplings With Pork and Shrimp on a plate
Siu Mai Dumplings With Pork and Shrimp

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