Go Back
+ servings

Rose Siu Mai 燒賣 (Steamed Pork & Shrimp Dumplings)

A variation on pork siu mai dumplings, shaped into roses.
Course Appetizer, Dim Sum
Cuisine Asian, Chinese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 pcs
Calories 57kcal
Author Michelle | Sift & Simmer


  • ½ lb raw shrimp cleaned and cut into small chunks
  • ½ lb lean ground pork
  • 2 teaspoon tapioca starch or corn starch
  • ½ teaspoon sea salt
  • teaspoon black pepper
  • 2 tablespoon cold water
  • 3 dried Chinese mushrooms soaked and diced
  • 2 teaspoon sugar
  • a few drops of sesame oil
  • 1 pkg round dumpling wrappers
  • water for sealing the dumplings


  • Lightly grease a plate with some sesame oil.
  • Place the shrimp into a stand mixer bowl and stir on low speed for 5 minutes using the paddle attachment.
  • Add lean ground pork, salt, tapioca starch, black pepper, cold water, Chinese mushrooms, sugar, and sesame oil. Stir for another 5 mins on low speed.
  • Take 3 pieces of dumpling wrappers, place them on the table and overlap them slightly.
  • Take about 1 tablespoon of filling and spread it across the middle of the 3 wrappers.
  • Lightly moisten the edges with water with your fingertips.
  • Fold each wrapper from top to bottom to resemble a half-moon shape.
  • Roll from left to right and seal the edges with water.
  • Place the dumplings upright onto a plate.
  • Repeat with the remaining filling.
  • Pour water into a large wok or pot and place the dumplings onto a steaming rack. Cover with a lid and steam over high heat for 15-20 minutes.
  • Serve while hot.


Calories: 57kcal | Carbohydrates: 1g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 203mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg