Flower-Folded Siu Mai

Name: Flower-Folded Siu Mai
Yield: 12 dumplings
Cuisine: British
Ingredients: 130 g pork shoulder; 60 g shrimp; 12 pieces siu mai/wonton wrappers; 2 dried shiitake; 1/4 small carrot; As needed soy sauce (for dipping); 2 tbsp mushroom water; 1 tbsp oyster sauce; 1 tbsp corn starch; 1/2 tbsp light soy sauce; 1/2 tbsp sesame oil; 1 tsp sugar; 1/2 tsp chicken bouillon; 1/2 tsp white pepper; 1/4 tsp baking soda

Francesco @francesco_foods

Groningen, Netherlands

These pretty dumplings are the perfect way to elevate the presentation while keeping flavours traditional. They take a while to make but it is well worth it!

I couldn’t find siu mai nor wonton wrappers, but you can make this recipe with any thin dumpling wrappers too.

#CookpadApron2026

These pretty dumplings are the perfect way to elevate the presentation while keeping flavours traditional. They take a while to make but it is well worth it!

I couldn’t find siu mai nor wonton wrappers, but you can make this recipe with any thin dumpling wrappers too.

#CookpadApron2026

Francesco @francesco_foods

Groningen, Netherlands

These pretty dumplings are the perfect way to elevate the presentation while keeping flavours traditional. They take a while to make but it is well worth it!

I couldn’t find siu mai nor wonton wrappers, but you can make this recipe with any thin dumpling wrappers too.

#CookpadApron2026

These pretty dumplings are the perfect way to elevate the presentation while keeping flavours traditional. They take a while to make but it is well worth it!

I couldn’t find siu mai nor wonton wrappers, but you can make this recipe with any thin dumpling wrappers too.

Saved

Ingredients

7+ hrs (including marinade)

12 dumplings

130 gpork shoulder
60 gshrimp
12 piecessiu mai/wonton wrappers
2dried shiitake
1/4small carrot
As neededsoy sauce (for dipping)
Marinade
2 tbspmushroom water
1 tbspoyster sauce
1 tbspcorn starch
1/2 tbsplight soy sauce
1/2 tbspsesame oil
1 tspsugar
1/2 tspchicken bouillon
1/2 tspwhite pepper
1/4 tspbaking soda

Saved

Steps

7+ hrs (including marinade)

1

Soak the dried shiitake in hot water for 2 hours.
2

In the meantime, finely dice the carrot and keep aside for garnish.
3

Cut the pork shoulder into strips and then finely dice.
4

Soak the pork in water and massage thoroughly. Let it sit in the water for 10-15 mins and then squeeze dry.
5

Next, pat the shrimp dry and slice thinly.
6

Once the mushrooms are ready, squeeze dry and cut into strips, then fine dice. Keep the mushroom water aside.
7

In a bowl, combine the marinade ingredients together.
8

Add the marinade to the pork and massage thoroughly, then let it sit for 10-15 mins.
9

Then, add the shrimp and mushroom and mix again. Cover tightly with cling wrap and refrigerate for 4-8 hours.
10

To fold the dumplings, add a teaspoon of the filling to a wrapper and pinch into a star shape. It should weigh around 28g.
11

Use your nail to create pleats on one fold first. Use water if needed.
12

Rotate the dumpling counter-clockwise and pinch the lower fold to the fold with the pleats.
13

Repeat steps 11 and 12 for all five folds, ensuring the central hole is kept as small as possible. Add some minced carrot to each dumpling.
14

Steam in a lined bamboo basket for 10 mins.
15

Serve with soy sauce for dipping and enjoy!

Tips

The key is to squeeze as much water from the fillings as possible. Feel free to replace with whatever other ingredients you have (tofu, cabbage, etc.), just make sure they are dry!

Saved

Cooksnaps

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Francesco @francesco_foods

on April 27, 2026 08:29

Groningen, Netherlands

I am a half-Italian, half-Japanese student and I like to focus on simple, healthy and affordable meals. I also love to add my own unique twists and get creative in the kitchen.Please consider supporting me @francesco_foods on Instragram!