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

This beef and shrimp siomai recipe delivers restaurant-quality steamed dumplings with a delicate wrapper and rich, savory filling that balances tender beef and sweet shrimp.

The traditional technique of wrapping and steaming creates those signature plump dumplings with a subtle chew, while modern flavor twists make it perfect for home cooks. What sets this apart is the perfect harmony of textures—juicy filling encased in a silky wrapper that steams to golden perfection.

The key to authentic siomai lies in the dough—soft yet sturdy enough to hold its shape during steaming. We'll use a simple wheat flour dough that's rolled thin and cut into perfect circles, then filled with a blend of ground beef, shrimp, and aromatic seasonings.

The filling is where the magic happens: ginger, garlic, and soy sauce create depth, while a touch of sesame oil adds nutty warmth that ties everything together.

Steaming transforms these dumplings into tender, golden bites with a delicate skin that gives way to juicy filling. Each dumpling is a perfect balance of textures—crisp edges from the steaming process and a soft, almost custard-like interior.

The aroma alone will have everyone gathering around the table, and the first bite delivers that satisfying contrast of textures and flavors that makes siomai so irresistible.

This recipe is designed to be adaptable—whether you're making a small batch for two or preparing dozens for a gathering. The filling can be prepped ahead, and the wrappers can be assembled in advance, making it a practical yet impressive dish.

Serve with a dipping sauce of soy, vinegar, and chili for the full experience, or enjoy them as-is to let the flavors shine.

Ingredients for beef and shrimp siomai

Twelve essential ingredients transform into restaurant-quality siomai with perfect balance of textures and flavors.

The shrimp should be tail-on and size 31/40—that sweet tail peeks out after steaming. Trader Joe's or Whole Foods carry perfect shrimp for siomai. For the beef, ground chuck (not lean ground beef) gives that juicy texture. The dough is all about the flour—King Arthur all-purpose is my go-to for that tender yet sturdy wrapper. If you can't find toasted sesame oil, Kirkland brand works great. The ginger and garlic need to be finely minced—almost paste-like for that authentic flavor. Don't skip the green onions—both white and green parts add depth.

No light soy sauce? Regular soy sauce plus 1 tsp sugar mimics the flavor. Swap shrimp for scallops if you prefer—just pat them dry first. The dough can be made a day ahead and refrigerated, wrapped tightly. For the filling, if you can't find dark soy sauce, mix 1 tsp molasses with 1 tbsp regular soy sauce. The sesame oil is non-negotiable—it's the aroma magic. If you're making a crowd batch, double the dough ingredients and use a pasta machine for even rolling. The wrappers should be paper-thin—almost translucent when held up to light.

Dough keeps 3 days in the fridge or 1 month frozen. Filling can be prepped 2 days ahead and stored in an airtight container. For steaming, use a bamboo steamer basket with parchment paper to prevent sticking. These reheat beautifully—just steam for 4-5 minutes until the wrappers puff up. Freeze extras on a tray first, then transfer to a bag for 3 months of frozen storage. The aroma alone will have your whole house gathering around the steamer!

Step-by-step instructions for beef and shrimp siomai

These tender dumplings are all about balance—juicy filling, delicate wrappers, and perfect steaming. Let's make them together!

In a large mixing bowl, combine the 1.5 lb ground beef (chuck) and 1.5 lb large shrimp (peeled & deveined). I like to use my hands for this part—it helps break up the shrimp into smaller, more manageable pieces that distribute evenly throughout the filling. Add the 2 tbsp finely minced fresh ginger, 4 cloves minced garlic, and 4 whole green onions (white and green parts, chopped). Mix everything together until just combined.

In a separate small bowl, whisk together the 0.5 cup light soy sauce, 1 tbsp dark soy sauce, 1.5 tbsp toasted sesame oil, 1.5 tsp salt, and 0.5 tsp freshly ground white pepper. Pour this savory mixture over the beef and shrimp, then mix thoroughly until every piece is evenly coated. The filling should look glossy and well-integrated. Let it sit at room temperature for 10 minutes—this allows the flavors to meld together beautifully.

In a large bowl, combine the 2 cups all-purpose flour and 1.25 cups room temperature water. I use a fork to gently mix the ingredients until they come together into a shaggy dough. The dough should be slightly sticky but not wet. If it feels too dry, add 1 teaspoon water at a time until it holds together when pressed.

Turn the dough onto a lightly floured surface and knead it gently for 3-4 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature. This resting period is crucial—it allows the gluten to relax, making the wrappers easier to roll out and more pliable. If the dough feels too sticky after resting, dust your hands and surface with a little more flour.

Divide the rested dough into 12 equal portions (about 1.5 ounces each). Roll each portion into a thin circle, about 4-5 inches in diameter. I use a rolling pin and keep rotating the dough as I roll to ensure even thickness. If the dough sticks to the pin, dust lightly with flour. Place the rolled wrappers on a floured surface and cover with a damp towel to prevent drying.

Using a round cutter or a glass, cut each rolled dough into 3 equal circles. You should end up with 36 wrapper circles total. Keep them covered with the damp towel while you prepare the filling. The wrappers should be thin enough to see through slightly but still hold their shape—this ensures they steam up beautifully without tearing.

Place 1 tablespoon of the filling in the center of each wrapper circle. Fold the wrapper in half to form a half-moon shape, then pinch the edges together firmly to seal. I like to use a bit of water on my finger to help the edges stick if they're being stubborn. Roll the sealed edge gently between your palms to create a smooth, even seam. Place the assembled dumplings on a floured tray, seam-side down, and cover them with a damp towel to keep them from drying out.

Here's a pro tip: If you notice any air pockets in the filling, gently press them out before sealing. This ensures even cooking and prevents the dumplings from bursting open during steaming. Once all dumplings are assembled, let them rest for 10 minutes at room temperature before steaming. This brief rest helps them hold their shape better during the cooking process.

Fill a large pot with 2 inches of water and bring it to a rolling boil. Once boiling, reduce the heat to medium-low and add 0.5 cup vegetable oil (for steaming). The oil creates a barrier that prevents the dumplings from sticking to the steamer basket. Arrange the dumplings in a single layer in a steamer basket, leaving a little space between each one to allow steam to circulate.

Cover the pot with a lid and steam the dumplings for 10-12 minutes. You'll know they're done when the wrappers are translucent and the filling is hot and juicy. Avoid lifting the lid during steaming—this releases steam and can cause the dumplings to cook unevenly. Once steamed, transfer the dumplings to a serving platter and let them cool for 2-3 minutes before serving. They're best enjoyed fresh and warm, with a side of soy dipping sauce for dipping!

Wine and beer pairings for this beef and shrimp siomai

Light White Wine

A crisp Sauvignon Blanc from New Zealand or a Pinot Grigio from Italy complements the delicate flavors of beef and shrimp siomai beautifully. The bright acidity and citrus notes cut through the richness of the filling while enhancing the sesame and soy undertones.

I love a Cloudy Bay Sauvignon Blanc—its zesty lime and herbal notes mirror the ginger and green onion in the dumplings. 🍷

Dry Rosé

For a refreshing alternative, a dry Provence rosé bridges the gap between red and white wine pairings. The subtle berry and floral notes harmonize with the shrimp's sweetness while standing up to the savory beef.

Look for a Whispering Angel or Miraval—their crisp finish cleanses the palate between bites. The light body won't overpower the dumplings' delicate texture.

Light Asian-Inspired Beer

If you prefer beer, a Japanese lager like Sapporo or Asahi Super Dry offers the perfect lightness. The clean, crisp profile lets the dumplings' flavors shine without competing.

For a hoppier option, try a Belgian Witbier like Hoegaarden—the coriander and citrus notes complement the shrimp and sesame oil beautifully. 🍺

Spiced Rum Cocktail

For a non-alcoholic or boozy twist, mix dark rum with lime juice and a touch of honey for a spiced rum punch. The warm spices echo the ginger and garlic in the filling, while the lime brightens the soy sauce flavors.

Serve chilled for a refreshing contrast to the warm dumplings. This works equally well as a mocktail by omitting the rum.

Sweet Soy Dipping Sauce

No matter what you pair, always serve with a homemade soy dipping sauce—mix ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and a pinch of red pepper flakes.

The sweet-savory balance enhances every bite while complementing your chosen beverage. This sauce also doubles as a marinade for extra shrimp if you're feeling adventurous! 💛

Frequently asked questions