Sui Mai (Steamed Dumplings)

READY IN: 35mins
Recipe by riffraff

I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.

Top Review by tkcuvelier

I love steamed dumplings, and while making these, the meat mixture smelled fantastic. Flavor wise, they were delicious. However, for me, I just can't handle that much salt. A tablespoon of salt combined with the fish sauce definitely was waaaay too much, and I couldn't stand eating more than two before the salt took me out of the running. I will definitely be making these again, because again, the flavors were fantastic. I just will cut back on the salt next time.

Ingredients Nutrition


  1. Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
  2. Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
  3. Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
  4. Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
  5. Kind of give it a "waist".
  6. Steam in a bamboo steamer for about 5 to 6 minutes.
  7. May be frozen after steamed and cooled.
  8. To reheat I put them in a large skillet with some water or resteam.
  9. Some people boil these but I have never had much luck with that.
  10. I serve with several dipping sauces of varying heat.

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