top of page

Steamed Q & Springy Shrimp Dumpling ( Siu Mai )

Here are the ingredients that you will be needing!


【1】 300 grams frozen or fresh.

【2】 500 grams of scallop meat 1 catty half-fat lean pork head (stirred).

【3】 8 dried shiitake mushrooms.

【4】 1 box of flying fish roe (commonly known as crab roe).

【5】 80 piece Siu Mai Pi


【1】 3 teaspoons salt and 3 teaspoons MSG-free chicken powder or mushroom powder

【2】 2.5 tablespoons sugar.

【3】 2 tablespoons sesame oil.

【4】 2 tablespoons cornstarch and half a teaspoon.

【5】 a little cornstarch powder


Filling method:

【1】 After soaking the mushrooms, remove the stalks, squeeze the water, and cut into small cubes.

【2】 Pick out the shrimp intestines, add a little cornstarch and knead. After rinsing, add a little salt (not included in the serving size), knead and rinse thoroughly, and then dry it with a kitchen paper towel.

【3】 Wash the scallop meat and dice, and print it on a kitchen paper towel.

【4】 Add the chopped half-fat lean pork with 2 tsp salt, 2 tsp. MSG powder or mushroom powder, 1.5 tbsp sugar, 1 tbsp cornstarch, mix well by hand and beat until it becomes sticky Sex.

【5】 Add 1 teaspoon of salt to the shrimp and scallops, 1 teaspoon of MSG-free chicken powder or mushroom powder, 1 tablespoon of sugar, 2 tablespoons of sesame oil, 1 tablespoon of cornstarch, and 1/2 teaspoon of pepper. Mix by hand.

【6】 Mix the pork, shrimp, scallops, mushrooms and sesame oil together to make the filling.

Wrapped Method:

【1】 With the palm of your left hand facing upwards, place your fingers on the siumai wrapper. Use the "stuffing pick" or a butter knife for dim sum to take an appropriate amount of stuffing and place it on the siumai wrapper. Bend your fingers to wrap the stuffing and move it to the tiger’s mouth. Use a knife to compact the filling while rotating. Finally, you can decorate the surface with appropriate amount of tobiko and shrimp. Cooking method: Steam over high heat for 8 minutes, then enjoy.

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.


Recent Posts

See All



bottom of page