Siu Mai (Shumai - Chinese Steamed Dumplings)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chinese steamed dumplings with an open top, filled with seasoned pork and shrimp and topped with bright fish roe. A dim sum favorite that's savory and tender, served steaming hot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 3 dried shiitake mushrooms (, soaked in boiling water, finely chopped (Note 1))
- 350g/ 13oz pork mince (ground pork) (, fatty (Note 2))
- 3/4 tsp salt
- 2.5 tsp sugar
- 1 tsp light soy sauce ((Note 4))
- 1.5 tbsp Chinese cooking wine ((aka Shaoxing wine, sub Mirin or dry sherry) (Note 5))
- 150g/5oz prawns/shrimp (, peeled and deveined, chopped 0.5cm / 1/5" (Note 3))
- 2 tbsp white part of green onions (, finely minced (Note 6))
- 20 - 25 wonton wrappers / egg wrappers (8cm/3.5" squares or rounds (Note 7))
- 50g/1.5oz flying fish roe ((Note 8 for alternatives))
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 8m
- Sodium
- 255mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 58mg
- Calcium
- 19mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.