The Best Pork and Shrimp Siu Mai (Steamed or Instant Pot)

The Best Pork and Shrimp Siu Mai / Shumai (Steamed or Instant Pot)

Course: Entree, Snack
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 7 minutes
Marinade filling: 30 minutes
Total Time: 27 minutes
Servings: 25 -30 dumplings
Author: Marvellina
Ground pork and shrimp are wrapped as open-faced dumplings and steamed to perfection. It's hard to resist homemade pork and shrimp siu mai. Can be made with steamer and Instant Pot.
Print Recipe


  • About 25-30 store-bought thin round dumpling wrappers white or yellow wrappers are fine


  • 3 large shiitake mushrooms
  • 300 gr ground pork preferrably with some fat
  • 300 gr shrimp shelled,deveined and finely chopped
  • 1 tsp corn starch
  • 1 large egg


Egg wash:

  • 1 egg beaten

Dipping sauce (optional):

For garnishing (optional):

  • Grated carrot

Recommended Cooking Equipment:


Prepare the filling:

  • Soak the shiitake mushrooms in warm water for 30 minutes until they are soft. Removed stems and finely chopped
  • Mix all the ingredients for filling and seasonings in a large mixing bowl. Use a spoon to stir in one direction until they come together (paste-like). Cover and place in the refrigerator for 30 minutes

Dipping sauce:

  • Mix all the ingredients in a small sauce pan and bring to a boil until the sugar is melted. Let it cool down before serving


  • Get your steamer ready by bringing the water to a boil. Place one of the wrappers on your palm. Brush the wrapper with some egg wash. Scoop about 2-3 Tbsp or more of the filling into the center of the wrapper . Shape the wrapper to surround the filling. Smooth the filling on top with wet fingers and add more filling to top it up all the way to the top and smooth again to make sure they are fully packed. Kinda a little overflowing is fine because they will shrink a bit after steaming. Give the wrapper one last gentle squeeze to make sure everything holds up together. Garnish with some 1 peas and 1 corn if using or grated carrots. Place them in a steamer basket or plate lined with parchment paper 

Using Instant Pot:

  • Place the steaming basket/plate in instant pot. Press high pressure and set the timer to 3 minutes. If your instant pot can fit in another stack of a bamboo basket, you may do so. Once the 3 minutes is up, release pressure and open the lid carefully. Serve immediately once cooked

Using steamer with bamboo basket:

  • Fill up a large pot/wok with water (not higher than the trivet that you are going to put in)and bring them to rolling boil. Place a trivet or collapsible veggie steamer and place the bamboo basket on top of this. You may stack another 2 basket on top and then close with the lid of the basket. Steam them in batches for 10 minutes on high heat. Serve immediately once cooked

Using steamer without bamboo basket:

  • Fill up a large pot/wok with water (not higher than the trivet that you are going to put in) and bring them to rolling boil. Place a heat-proof plate inside the steamer and steam for 10 minutes. You can only steam one plate at a time. Serve immediately once cooked