Beef and Shrimp Siomai Recipe: Steamed Dumplings With Savory Pork and Sweet Shrimp Filling

This beef and shrimp siomai recipe delivers restaurant-quality steamed dumplings with a perfect balance of savory pork and sweet shrimp filling. The traditional technique of wrapping delicate dumpling skins around flavorful fillings creates bite-sized parcels that steam into tender, juicy perfection.

What makes these siomai special is the harmonious blend of textures and flavors—crispy edges, tender filling, and a subtle sweetness that makes every bite irresistible.

The process begins with preparing the filling, where ground beef and shrimp combine with aromatics like garlic, ginger, and scallions, creating a savory base that's enhanced with a touch of sugar and soy sauce.

The dumpling skins, typically made from wheat flour, require careful handling to achieve that signature pleated wrap. Once filled and sealed, they steam to golden perfection in just 10-12 minutes, releasing an aroma that transforms any kitchen into a bustling Asian eatery.

What you'll achieve is a plate of beautifully steamed siomai with crispy, caramelized edges and tender, flavorful fillings that burst with each bite. The dumplings can be served with a simple soy-vinegar dipping sauce or paired with a side of pickled vegetables for a complete meal.

This recipe strikes the perfect balance between traditional techniques and modern convenience, making it accessible for home cooks while delivering professional results.

Whether you're serving these as appetizers for a gathering or preparing a comforting meal for your family, these beef and shrimp siomai are sure to impress.

The combination of textures and flavors creates a dish that's both satisfying and elegant, perfect for any occasion. Let's get started on making these delicious dumplings!

Ingredients for beef and shrimp siomai

Restaurant-quality siomai starts with these 16 ingredients—where savory beef meets sweet shrimp in perfect harmony.

The ground beef is non-negotiable—lean cuts from the butcher counter ensure tender filling. Costco or Trader Joe's carry pre-ground chuck perfect for this. Shrimp should be freshly chopped (not pre-cooked) for that delicate texture. Look for wild-caught shrimp at Whole Foods if budget allows, but frozen works too—just thaw and pat dry. The Shaoxing wine is the secret weapon here—Trader Joe's carries it affordably, or any dry sherry in a pinch. For the wrappers, Kohinoor brand is my go-to (available at Asian markets), but square dumpling skins from any brand work if you can't find them.

No Shaoxing wine? Dry sherry or even white wine works—just reduce the amount slightly. Swapping beef for ground pork is traditional, but the shrimp keeps this dish light. The sesame oil should be toasted—heat it gently in a pan until fragrant, then cool. Pre-minced garlic from jars is fine, but fresh is always better. For the wrappers, if you can't find siomai-specific ones, square wonton wrappers work in a bind. The cornstarch is crucial—it binds the filling so it doesn't leak during steaming. And yes, salt the filling lightly—the soy sauces already pack enough umami.

Store uncooked filling in an airtight container for up to 3 days in the fridge. Wrappers keep best in the freezer—separate sheets with parchment to prevent sticking. Once steamed, these reheat beautifully—microwave 30 seconds with a damp paper towel for crispy edges. Freeze cooked siomai for up to 3 months by steaming them first, then freezing on a tray before bagging. Portion into single servings for easy reheating—trust me, you'll want seconds.

Step-by-step instructions for beef and shrimp siomai

Here's how to craft these delicate dumplings with a perfect balance of savory beef and sweet shrimp filling.

In a large mixing bowl, combine the 1.5 lb ground beef and 1 lb finely chopped shrimp. Using your hands, gently break up any large chunks of meat while keeping the shrimp pieces intact for texture contrast. This creates a filling with both tender beef and distinct shrimp bites in every dumpling.

Add the 8 cloves minced garlic cloves, 2 tbsp finely grated fresh ginger, and 4 whole thinly sliced green onions (white and green parts separated). Mix thoroughly until the aromatics are evenly distributed throughout the meat mixture. The garlic and ginger should be completely incorporated, releasing their oils that will infuse the filling with deep flavor.

In a small bowl, whisk together the 0.5 cup light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, 1 tbsp granulated sugar, 2 tbsp shaoxing wine, 1 tbsp cornstarch, 0.5 tsp salt, and 0.25 tsp white pepper. Pour this sauce mixture over the meat and shrimp, then gently fold everything together with your hands until completely combined. The filling should be moist but not sticky, with the cornstarch binding everything while maintaining distinct textures.

Set up your work station with 40 siomai wrappers arranged in a fan pattern for easy access. Place a small spoonful of filling (about 1 teaspoon) in the center of each wrapper. Don't overfill - you want room for pleating while maintaining a generous bite.

Here's the key technique: dip your finger in 1 tablespoon vegetable oil and gently wet the edges of the wrapper around the filling. This prevents sticking during steaming. Then, using your thumbs and index fingers, pleat the wrapper edges inward in a circular motion, creating the classic siomai pattern. The oil helps the pleats hold their shape while steaming.

As you work, keep a damp paper towel nearby. If the wrappers start to dry out, lightly mist them with water to maintain pliability. Arrange the assembled dumplings on a plate or tray, leaving about 1 inch between each one to prevent sticking during steaming.

Set up a steamer basket over a pot of boiling water. The water should come to a rolling boil before adding the dumplings - this ensures even cooking from the start. Add 0.5 cup water to the pot after bringing to a boil to create steam.

Carefully place the assembled siomai in the steamer basket in a single layer, leaving space between each dumpling. Cover with a clean kitchen towel or lid, then steam for 8-10 minutes until the wrappers become translucent and the filling reaches 165°F internally. The dumplings are done when they float slightly in the steamer and the filling is fully cooked through with no pink remaining.

Remove the dumplings and let them cool for 2-3 minutes before serving. This resting period allows the filling to set slightly, preventing any potential filling leakage when you cut into them. Serve immediately with a dipping sauce of your choice - the classic combination is light soy sauce mixed with a touch of vinegar and chili oil.

Regional styles of this recipe

Filipino Siopao

In the Philippines, siomai are often called siopao and are commonly served as street food or in local eateries. The Filipino version typically includes pork and shrimp (like our recipe) but sometimes adds hard-boiled eggs for extra richness.

I love how they're often paired with garlic vinegar dipping sauce—simply mix ¼ cup rice vinegar, 1 tbsp soy sauce, 1 tbsp minced garlic, and a pinch of sugar. The sauce cuts through the richness beautifully. 🍜

Chinese Steamed Buns

In China, siomai are called shuijiao (水饺) and are a staple in dim sum culture. The Chinese version often uses pork and shrimp but sometimes includes wood ear mushrooms for texture. The wrappers are slightly thicker, and the pleating technique creates a more intricate pattern.

For an authentic touch, serve with light soy sauce and black vinegar—the tangy contrast is unforgettable. I've found that adding 1 tbsp grated daikon radish to the filling enhances the traditional flavor profile.

Taiwanese Pan-Fried Siomai

Taiwan has its own twist on siomai called guotie (过铁), which are pan-fried instead of steamed. After steaming, Taiwanese cooks pan-fry the siomai in oil until the wrappers turn golden brown and crispy. This creates a delightful contrast between the soft filling and crunchy exterior.

I recommend using 2 tbsp neutral oil (like vegetable or canola) for frying, and keep the heat at medium-low to prevent burning. Serve with chili oil for a spicy kick that balances the richness.