Recipes from Canton, China: Siu Maaih (Pork and Shrimp Dumpling)

Recipes from Canton, China

Siu Maaih (Pork and Shrimp Dumpling)

Country: Canton, China
Course: Side
Makes: about 18 dumplings


  • 2 small to medium shitake dried mushrooms
  • 11 oz boneless pork, country-style rib, minced
  • 6 oz shrimp, after shelling and deveining
  • 1 small green onion, minced
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1/2 tsp salt
  • dash white pepper
  • 3 tbsp water
  • 1 package round wonton wrappers


  1. Soak the mushrooms for 30 minutes, then squeeze out the water and dice. Set aside.
  2. Separate out about 2/3 of the shrimp from the rest. Chop the 2/3, then put the remainder in a small food processor and puree.
  3. Mix the pork, shrimp and mushrooms with everything but the wonton wrappers.
  4. Pick up a wonton wrapper. Dip a finger from the other hand into some water and use it to wet the edges of the wrapper.
  5. Put a tablespoon or so of filling into the wrapper.
  6. Cup your hand so that the wrapper makes a flowery shape around the filling.
  7. Repeat until you've used all the filling.
  8. Steam the dumplings for approximately 7 minutes, or until a meat thermometer inserted in the center reads 145 degrees (160 if you're using pre-ground pork).
  9. Hint: you don't need a bamboo steamer; you can use a regular electric vegetable steamer. Just make sure you line the steamer basket with wax paper, and don't let the dumplings touch each other because they will stick.