Sui Mai Recipe

Name: Sui Mai
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 24 dumplings
Cuisine: Chinese
Ingredients: 1 lb ground pork; 6 oz raw shrimp, peeled, deveined, and finely chopped; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp sugar; 1/2 tsp white pepper; 1 tbsp grated fresh ginger; 2 green onions, finely chopped; 1 egg white; 1 tbsp cornstarch; 24 round wonton wrappers (about 3.5 inches diameter); Vegetable oil for greasing steamer; Optional: fish roe or peas for garnish

Chinese · Appetizer · 60 min total

Sui Mai recipe videos

Sui Mai are classic Chinese steamed dumplings filled with a savory pork and shrimp mixture. This recipe yields tender, juicy dumplings perfect for dim sum at home.

45
min prep

15
min cook

4
servings

320
kcal/serving

Ingredients

1 lb ground pork
6 oz raw shrimp, peeled, deveined, and finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sugar
1/2 tsp white pepper
1 tbsp grated fresh ginger
2 green onions, finely chopped
1 egg white
1 tbsp cornstarch
24 round wonton wrappers (about 3.5 inches diameter)
Vegetable oil for greasing steamer
Optional: fish roe or peas for garnish

Instructions

In a large bowl, combine ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, ginger, green onions, egg white, and cornstarch. Mix well in one direction until the filling is cohesive and slightly sticky.
Cover and refrigerate the filling for at least 20 minutes to firm up.
Lightly oil a steamer basket or line with parchment paper.
Place a wonton wrapper on your palm. Spoon about 1 tablespoon of filling into the center. Gather the edges of the wrapper around the filling, leaving the top exposed. Gently squeeze the sides to shape into a cylinder with a flat bottom. Tap the bottom on the counter to flatten slightly.
Place each sui mai in the prepared steamer basket, spacing them about 1 inch apart. Garnish each with a dot of fish roe or a pea if desired.
Bring water in a wok or pot to a boil. Place the steamer basket over the boiling water, cover, and steam over high heat for 12-15 minutes, until the filling is cooked through.
Remove from heat and serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Tips

To prevent sticking, line the steamer with cabbage leaves or parchment paper with holes.
Leftover sui mai can be refrigerated for up to 3 days or frozen before steaming.
Adjust filling seasoning to taste; add a pinch of salt if needed.

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