Sui Mai (Steamed Pork & Shrimp Dumplings)
Dim sum favourite meets Canadian weekend tradition — shared steamer baskets, lots of chatter, and a tray of open-faced sui mai. From Vancouver’s Richmond night markets to Toronto’s Chinatown, these little bites fit right into our multicultural table.
Prep time: 35 minutes
Total time: 45 minutes
Serves: 4 (about 20 dumplings)
Ingredients
Filling
250 g ground pork (about 20% fat)
150 g raw shrimp, peeled & finely chopped
2 green onions, finely sliced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch
½ tsp sugar
Pinch of white pepper
1 tsp finely grated ginger
Wrappers
20 square wonton wrappers (trim to rounds if you like)
To finish (choose one per dumpling)
Thin slices of shiitake mushroom (fresh or well-rehydrated dried), lightly sautéed
orRoe: salmon roe (ikura) or smaller roe like tobiko/masago (orange) or lumpfish roe (black)
To serve (optional)
Light soy + a few drops rice vinegar for dipping
Method
Mix all filling ingredients until sticky and well combined.
Place a wrapper in your palm. Add ~1 tbsp filling to the centre; gather edges up to form an open cup, flattening the base so it stands. Repeat.
Line a steamer with parchment or cabbage leaves. Arrange dumplings so they don’t touch.
Top each uncooked dumpling with either a small shiitake slice or a ½ tsp mound of roe (for salmon roe, ¼–½ tsp is plenty).
Steam over boiling water 8–10 minutes, until pork is cooked and shrimp turn pink. If using roe that’s delicate (e.g., ikura), you can steam the dumplings plain and spoon the roe on after steaming.
Serve hot with the optional dipping sauce.
Variations
Vancouver Seafood Mix – Swap pork for a 50/50 mix of chopped scallop and shrimp; finish with tobiko or a tiny dollop of lumpfish roe.
Mushroom & Tofu (Vegan) – Finely chop shiitake + firm tofu, add water chestnuts for crunch; bind with soy, a touch of oil, and cornstarch. Finish with a sautéed shiitake slice.
Sweet Corn & Chicken – Use ground chicken and a handful of corn kernels; finish with a shiitake slice or a small spoon of roe for colour contrast.