These pork and prawn siu mai (also known as shumai) are classic Cantonese dim sum dumplings made with minced pork, chopped prawns and wrapped in wonton wrappers. Steamed until tender and topped with a little roe or diced carrot, they’re one of the most popular dishes at yum cha (the Cantonese style of Chinese brunch often called dim sum) – and surprisingly easy to make at home!
Post updated February 2026.
Every year for my birthday, I go to yum cha with my mum. It’s a tradition I genuinely look forward to. Baskets of dumplings, endless tea, and always a plate of siu mai for me. They might not be as flashy as har gao or chicken feet, but they hold a special place in my heart.
Siu mai are also one of the easiest Chinese dumplings to make at home. There’s no intricate pleating involved, just a simple bunching motion around the filling, which makes them perfect for beginners. While fillings vary, the classic Cantonese version combines pork and prawns, creating that signature juicy, savoury bite you expect from a good yum cha trolley.
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What Is Yum Cha?
Yum cha is the Cantonese tradition of gathering for tea and small plates, often enjoyed as a late morning or lunchtime meal. In Australia, we commonly refer to this style of dining as “yum cha,” while internationally it’s more often called dim sum. The dishes are the same – steamed dumplings, buns, rolls and other small bites served alongside Chinese tea.
Pork and prawn siu mai are one of the most recognisable yum cha dishes. These open-topped dumplings are typically served in bamboo steamers and enjoyed straight from the basket, often dipped in soy sauce or chilli oil. If you’ve ever ordered siu mai from a yum cha trolley, this homemade version recreates that same juicy, savoury flavour at home.
Why You’ll Love This Recipe
These pork and prawn siu mai are simple enough for beginners but deliver that authentic yum cha flavour you’d expect from your favourite dim sum spot.
- Better than takeaway – Freshly made at home means juicier filling, properly seasoned pork, and no dried-out dumplings.
- Beginner-friendly dumpling – No intricate pleating required, just a simple bunch-and-press technique that makes shaping quick and approachable.
- Authentic Cantonese flavour – The classic pork and prawn combination creates that juicy, savoury filling you know and love from yum cha.
- Perfect for entertaining – Steam and serve straight from the basket for an impressive but effortless addition to any gathering.
- Freezer-friendly – Make a big batch and freeze them uncooked so you can steam fresh siu mai whenever the craving hits.
Ingredients & Substitutions
- Prawn meat – Finely chopped prawns add sweetness and texture. Fresh is ideal, but you can also use well-drained thawed frozen prawns.
- Pork mince – Choose regular pork mince rather than extra-lean for the best flavour and juiciness.
- Ginger – Fresh is best, but used minced ginger from a jar in a pinch.
- Spring onion – Also known as scallions.
- Dried shiitake mushrooms – Rehydrated and finely chopped, these add depth and umami. Find these at your Asian grocer.
- Light soy sauce
- Shaoxing wine – A traditional Chinese cooking wine that enhances flavour. Also known as ‘Chinese Cooking Wine’.
- Sesame oil
- White pepper – Classic in Cantonese dumplings, offering gentle heat without visible specks.
- Corn flour – also known as cornstarch.
- Wonton wrappers – Traditionally yellow and thin. I used the square shape for this recipe (easier to find), however the circle shape works just as well.
- Finely diced carrot (optional) – Traditionally used as a garnish on top for colour and presentation.
- Soy sauce and chilli sauce (for serving)
How to Make Pork & Prawn Siu Mai
Step 1: Finely chop the prawn meat until it is well broken down. Add to a large bowl with the pork mince, spring onion, diced rehydrated shiitake mushrooms, oyster sauce, Shaoxing wine, sesame oil, chicken stock powder and corn flour.
Step 2: Using chopsticks or a spoon, stir the mixture in one direction until the filling becomes sticky and cohesive. This step is important – mixing in one direction helps develop that classic bouncy siu mai texture.
Step 3: Slice the corners off your wonton wrappers, then make a C shape with your fingers and thumb and place a wrapper on top. Spoon approximately two tablespoons of filling into the centre of the wrapper.
Step 4: Gently bring the sides of the wrapper up around the filling, pressing down filling with a spoon or small spatula. The edges of the wrapper will naturally pleat and fold as you shape it.
Step 5: Using the back of the spoon or spatula, press the filling down lightly so it is level with the top of the wrapper. Add a little more filling if needed to ensure each siu mai is generously filled. Repeat with the remaining filling and wrappers. If using, top each dumpling with half a teaspoon of finely diced carrot.
Step 6: Line a bamboo steamer basket with greaseproof paper and arrange the siu mai inside, leaving a little space between each one.
Step 7: Place the steamer over a pot of simmering water, ensuring the base does not touch the water. Steam the siu mai for 10 minutes, or until the filling is fully cooked through and firm.
Step 8: Serve immediately with soy sauce and chilli oil.
Tips for Perfect Pork & Prawn Siu Mai
A few small techniques make all the difference when making siu mai at home.
- Mix in one direction – Stirring the filling in a single direction helps develop a sticky, cohesive mixture and creates that classic springy dumpling texture.
- Finely chop the prawns – Avoid large chunks. A finer chop helps the filling bind properly with the pork.
- Don’t overfill the wrappers – Too much filling can cause the sides to split while steaming.
- Keep wrappers covered – Wonton wrappers dry out quickly, so keep them under a damp cloth while shaping.
- Leave space in the steamer – Siu mai expand slightly as they cook, so avoid crowding them.
Storage, Freezing & Make Ahead
Pork and prawn siu mai are ideal for preparing in advance and freeze exceptionally well.
- Refrigerating cooked siu mai – Store in an airtight container in the fridge for up to 3 days. Reheat by steaming until warmed through for the best texture.
- Freezing uncooked siu mai – Arrange shaped dumplings on a lined tray and freeze until firm, then transfer to a freezer-safe container. Steam directly from frozen for approximately 15 minutes.
- Freezing cooked siu mai – While possible, texture is best when frozen raw. If freezing cooked dumplings, reheat by steaming rather than microwaving.
- Preparing ahead – The filling can be mixed up to 24 hours in advance and kept refrigerated. You can also shape the siu mai earlier in the day and store covered in the fridge until ready to steam.
FAQs
What is the difference between siu mai and shumai?
There is no difference. “Siu mai” and “shumai” are simply different English spellings of the same Cantonese dim sum dumpling. Both refer to the classic open-topped pork dumpling traditionally served at yum cha.
Can I use lean pork mince for siu mai?
It’s best to use regular pork mince rather than lean pork mince. The fat in the pork is essential for creating a juicy, tender filling. Lean pork can result in a drier dumpling once steamed.
Can I use square wonton wrappers instead of round?
Yes. While traditional siu mai often use round yellow wrappers, regular square wonton wrappers work perfectly. The corners naturally pleat when you shape the dumpling into an open cylinder.
Can I make pork and prawn siu mai without mushrooms?
Yes. The dried shiitake mushrooms add depth and umami, but the dumplings will still be delicious without them. Simply omit if preferred.
How do I know when siu mai are cooked?
Siu mai are ready when the pork filling is firm and cooked through. This typically takes 10–12 minutes when steaming fresh dumplings, or around 15 minutes from frozen.
Can I steam siu mai without a bamboo steamer?
Yes. Any steamer basket that fits over a pot of simmering water will work. Just ensure the base of the dumplings does not sit directly in the water.
🎥 Video: Watch How To Make Pork & Prawn Siu Mai
More Yum Cha & Dumpling Recipes You’ll Love
If you enjoy making pork and prawn siu mai at home, you might also like these other yum cha favourites and dumpling recipes.
- Lo Bak Go (Chinese Turnip Cake) – Crispy on the outside, soft and savoury inside, this classic Cantonese dish is a must-order at yum cha and surprisingly easy to make at home.
- Money Bag Dumplings – A beautiful pleated dumpling that’s perfect for entertaining, filled with flavour and tied at the top for an impressive finish.
- Vegetable & Tofu Dumplings – A delicious meat-free option packed with flavour, ideal for steaming or pan-frying.
📖 Recipe
Siu Mai
Ingredients
- 250 g prawn meat
- 250 g pork mince
- 1 spring onion finely chopped
- 3 dried shiitake mushrooms rehydrated and finely chopped
- 1 tablespoon oyster sauce
- ½ tablespoon shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon chicken stock powder
- ¼ teaspoon white pepper
- 2 teaspoon corn flour
- 20 square wonton wrappers
- 2 tablespoon finely diced carrot optional
- Soy sauce for serving
- Chilli Oil for serving
Instructions
- Finely chop the prawn meat. Add to a large bowl along with the pork mince, shiitake mushrooms, spring onions, oyster sauce, Shaoxing wine, sesame oil, chicken stock powder, white pepper and corn flour.
- Using chopsticks, stir the filling in one direction until the mixture becomes sticky and cohesive.
- Trim the four corners off each square wonton wrapper to create a rounded shape. Form a “C” shape with your thumb and fingers and place one wrapper over your hand. Spoon approximately two tablespoons of filling into the centre.
- Using the back of a spoon or a small flat spatula, gently press the filling down until the base rests against your pinky finger, creating a flat bottom. Smooth the top of the siu mai with the spatula. Repeat with the remaining filling and wrappers.
- Sprinkle a small amount of finely diced carrot on top of each dumpling, if using.
- Line a bamboo steamer basket with greaseproof paper, poking a few holes to allow steam to circulate. Arrange the dumplings in the basket, leaving space between each one.
- Place the steamer over a pot of simmering water, ensuring the base does not touch the water. Steam the siu mai for 10 minutes, or until cooked through.
- Serve immediately with soy sauce and chilli oil.
Notes
- Freeze these dumplings raw and then steam for ~15 minutes from frozen.
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