23 Delicious Xiu Mai Recipes for Every Occasion

Just when you thought you knew all there was about xiu mai, we’re here to surprise you with 23 mouthwatering recipes that’ll spice up your meal rotation! Whether you’re craving something quick for a weeknight dinner or planning a feast for special occasions, our roundup has got you covered. Dive into these delicious dumpling delights and discover your next favorite dish today!

Classic Pork Xiu Mai

Craving something savory and satisfying? These Classic Pork Xiu Mai pack a punch of flavor with minimal fuss—perfect for your next meal prep or party spread.

Ingredients

• 1 lb ground pork (look for 80/20 fat ratio for juiciness)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 tbsp soy sauce (low sodium if you’re watching salt)
• 1 tsp sesame oil (or any neutral oil, but sesame adds depth)
• 1 egg (bind it all together)
• 2 cloves garlic, minced (fresh is best for that sharp kick)
• 1/2 tsp ginger, grated (adjust to taste)
• 1/4 cup green onions, finely chopped (for a fresh finish)

Instructions

1. In a large bowl, combine ground pork, breadcrumbs, soy sauce, sesame oil, egg, garlic, ginger, and green onions. Mix until just combined—overmixing can make the meat tough.
2. Shape the mixture into 1-inch balls. Pro tip: Wet your hands to prevent sticking.
3. Heat a non-stick skillet over medium heat. Add the meatballs in batches, avoiding overcrowding.
4. Cook for 4-5 minutes per side, or until golden brown and internal temperature reaches 160°F. Use a meat thermometer for accuracy.
5. Let rest for 2 minutes before serving. This keeps them juicy.

Zesty and tender, these Xiu Mai are a crowd-pleaser with their juicy interior and crispy exterior. Serve them atop steamed rice or tucked into lettuce wraps for a low-carb twist.

Shrimp and Pork Xiu Mai

Viral on the streets and now in your kitchen—Shrimp and Pork Xiu Mai packs a punch with its juicy, umami-filled bites. Perfect for dim sum lovers craving homemade authenticity.

Ingredients

• 1/2 lb ground pork (look for 80/20 fat ratio for juiciness)
• 1/2 lb shrimp, peeled and deveined (chop finely or pulse in food processor)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for deeper flavor)
• 1/2 tsp sugar (balances the saltiness)
• 1/4 tsp white pepper (adds a subtle heat)
• 1 egg white (keeps the mixture light)
• 1 tbsp cornstarch (helps bind the ingredients)
• Wonton wrappers (square or round, your choice)
• Water for sealing wrappers

Instructions

1. In a large bowl, combine ground pork, chopped shrimp, soy sauce, sesame oil, sugar, white pepper, egg white, and cornstarch. Mix until sticky and well combined. Tip: Chill the mixture for 30 minutes for easier handling.
2. Place a wonton wrapper on your palm. Spoon 1 tbsp of the mixture into the center. Dip your finger in water and moisten the edges of the wrapper.
3. Gather the edges of the wrapper around the filling, pleating as you go, leaving the top slightly open. Press gently to seal. Tip: Ensure the base is flat for even cooking.
4. Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the Xiu Mai, leaving space between each.
5. Steam over boiling water for 8-10 minutes, until the filling is cooked through and the wrappers are translucent. Tip: Check water level to avoid burning.

Now these Xiu Mai boast a tender bite with a savory-sweet filling that pops. Serve them straight from the steamer with a side of chili oil for dipping, or get creative by topping each with a small dollop of roe for extra luxury.

Chicken Xiu Mai

Viral on the streets and now in your kitchen—Chicken Xiu Mai packs a punch with its juicy, flavorful bite. Perfect for meal prep or impressing at potlucks, this dish is a game-changer.

Ingredients

• 1 lb ground chicken (thighs for more flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup finely chopped onions (soak in ice water to mellow)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for depth)
• 1 egg (bind it all together)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, breadcrumbs, onions, soy sauce, sesame oil, egg, and black pepper. Mix until just combined—overmixing makes tough meatballs.
3. Shape the mixture into 1-inch balls. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a skillet over medium-high. Brown the meatballs in batches, 2 minutes per side—don’t crowd the pan.
5. Transfer to the baking sheet and bake for 10 minutes, until internal temp hits 165°F.
6. Let rest for 5 minutes; they’ll firm up and stay juicy.

Perfectly tender with a slight chew, these Chicken Xiu Mai shine with umami richness. Serve them skewered with a spicy mayo dip or atop steamed rice for a hearty meal.

Beef Xiu Mai

Zesty and bold, these Beef Xiu Mai pack a punch of flavor in every bite. Perfect for meal prep or party apps, they’re a game-changer.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup finely chopped onion (soak in cold water to mellow the bite)
• 1 tbsp soy sauce (low-sodium if preferred)
• 1 tsp sesame oil (toasted for depth)
• 1 egg (bind it all together)
• 1/2 tsp black pepper (freshly ground)
• 1/4 cup water (for steaming)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, onion, soy sauce, sesame oil, egg, and black pepper. Mix until just combined—overmixing makes tough meatballs.
2. Shape the mixture into 1-inch balls. Pro tip: Wet your hands to prevent sticking.
3. Heat a non-stick skillet over medium heat. Add meatballs, leaving space between each. Sear for 2 minutes per side until golden.
4. Pour 1/4 cup water into the skillet, cover immediately. Steam for 5 minutes to cook through. Check doneness—no pink should remain.
5. Remove lid, let any remaining water evaporate. Serve hot. Extra tip: A quick broil adds char.

Unbelievably tender inside with a slight crust outside, these Xiu Mai are a flavor bomb. Try them skewered with pickled veggies for a fun twist.

Vegetarian Xiu Mai

Unleash your inner chef with these Vegetarian Xiu Mai—juicy, flavorful, and totally meat-free. Perfect for your next dim sum night or a quick snack fix.

Ingredients

• 1 cup textured vegetable protein (TVP), soaked in hot water for 10 mins
• 1/2 cup finely chopped shiitake mushrooms (stems removed for texture)
• 1/4 cup grated carrot (for a sweet crunch)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted for depth)
• 1 tsp sugar (balances the saltiness)
• 1/2 tsp white pepper (adjust to spice preference)
• 1 pack wonton wrappers (keep covered to prevent drying)
• Water for sealing wrappers

Instructions

1. Drain the TVP and squeeze out excess water. Mix with mushrooms, carrot, soy sauce, sesame oil, sugar, and white pepper in a bowl.
2. Place a wonton wrapper on your palm. Add 1 tbsp of filling in the center. Dip your finger in water and moisten the edges.
3. Gather the edges up around the filling, pinching to seal and form a basket shape. Repeat with remaining wrappers.
4. Steam the Xiu Mai in a bamboo steamer lined with parchment paper over boiling water for 10 mins, until wrappers are translucent.
5. Tip: For a golden finish, lightly brush with oil and broil for 2 mins after steaming.
6. Tip: Serve with a side of chili oil or hoisin sauce for dipping.
7. Tip: Freeze uncooked Xiu Mai on a tray before transferring to a bag for easy future meals.

Outrageously tender with a satisfying bite, these Xiu Mai are a umami bomb. Try them atop a salad for a crunchy contrast or as a party appetizer that’ll disappear fast.

Spicy Xiu Mai

Overwhelm your taste buds with these fiery Spicy Xiu Mai—juicy, bold, and packed with heat. Perfect for those who dare to spice up their dim sum game.

Ingredients

• 1 lb ground pork (or chicken for a lighter option)
• 1 tbsp soy sauce (low sodium works too)
• 2 tsp sriracha (adjust to heat preference)
• 1 tsp ginger, minced (fresh is best)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 egg, beaten (binds the mixture)
• 1 tbsp sesame oil (or any neutral oil)
• 1/4 cup green onions, finely chopped (for a fresh kick)

Instructions

1. In a large bowl, combine ground pork, soy sauce, sriracha, ginger, breadcrumbs, egg, and green onions. Mix until just combined—overmixing makes the meat tough.
2. Shape the mixture into small, golf ball-sized rounds. Pro tip: Wet your hands to prevent sticking.
3. Heat sesame oil in a non-stick skillet over medium-high heat (350°F). Once hot, add the Xiu Mai, spacing them apart.
4. Cook for 4-5 minutes per side, or until golden brown and internal temperature reaches 160°F. Flip gently to keep their shape.
5. Serve immediately with extra sriracha on the side for dipping. For a twist, skewer them with toothpicks as a party appetizer.

Juicy inside with a crispy exterior, these Spicy Xiu Mai are a flavor explosion. Try them atop steamed rice or tucked into a bao bun for an extra indulgent treat.

Steamed Xiu Mai with Crab Roe

Kickstart your dim sum game with these Steamed Xiu Mai with Crab Roe—juicy, flavorful, and downright addictive. Perfect for impressing at brunch or spicing up your meal prep.

Ingredients

• 1 lb ground pork (look for a fatty blend for juicier Xiu Mai)
• 1/2 cup crab roe (fresh or pasteurized, adjust to taste)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for deeper flavor)
• 1/4 cup chopped water chestnuts (for crunch)
• 1 egg white (helps bind the mixture)
• 1/2 tsp white pepper (freshly ground is best)
• 24 wonton wrappers (thaw if frozen)
• 1/2 cup water (for steaming)

Instructions

1. In a large bowl, combine ground pork, crab roe, soy sauce, sesame oil, water chestnuts, egg white, and white pepper. Mix until just combined—overmixing makes the Xiu Mai tough.
2. Place a wonton wrapper on your palm. Spoon 1 tbsp of the mixture into the center. Gently fold the wrapper up around the filling, leaving the top exposed.
3. Repeat with remaining wrappers and filling. Arrange Xiu Mai in a steamer basket lined with parchment paper, ensuring space between each.
4. Bring water to a boil in a steamer or large pot. Steam Xiu Mai over high heat for 10 minutes, or until the pork is fully cooked.
5. Serve immediately, garnished with extra crab roe if desired. The Xiu Mai should be juicy with a slight bounce—perfect with a dab of chili oil.

A burst of umami from the crab roe elevates these Xiu Mai, while the water chestnuts add a surprising crunch. Try serving them on lettuce cups for a fresh twist.

Fried Xiu Mai

Just when you thought dumplings couldn’t get any better, Fried Xiu Mai crashes the party. **Crispy** on the outside, **juicy** inside, and packed with flavor—this is your next obsession.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1/2 cup finely chopped water chestnuts (for crunch)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tsp sugar (balances the saltiness)
• 1/2 tsp white pepper (adds a subtle heat)
• 24 wonton wrappers (keep covered to prevent drying)
• 1 cup vegetable oil (for frying, enough to submerge)

Instructions

1. In a large bowl, **mix** ground pork, water chestnuts, soy sauce, sesame oil, sugar, and white pepper until well combined.
2. **Place** 1 tsp of filling in the center of each wonton wrapper. **Fold** edges up around the filling, leaving the top open.
3. **Heat** vegetable oil in a deep pan to 350°F. Use a thermometer for accuracy.
4. **Fry** Xiu Mai in batches, 4-5 at a time, for 3-4 minutes until golden brown. Don’t overcrowd the pan.
5. **Drain** on paper towels to remove excess oil. Serve immediately for maximum crispiness.

Yield: The Fried Xiu Mai are **explosively flavorful** with a contrast of textures that’s downright addictive. Try dipping them in sweet chili sauce or stacking them high for a shareable snack.

Xiu Mai with Quail Eggs

Snag this twist on a classic—Xiu Mai with Quail Eggs packs a punch of flavor and texture that’ll have your taste buds dancing. Perfect for impressing at brunch or spicing up your meal prep.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1/2 cup breadcrumbs (panko works best for crunch)
• 1 tbsp soy sauce (low sodium if preferred)
• 1 tsp sesame oil (toasted for extra aroma)
• 1/2 tsp white pepper (freshly ground for more kick)
• 12 quail eggs (hard-boiled and peeled)
• 1/4 cup green onions, finely chopped (reserve some for garnish)
• 1 egg, beaten (for binding the mixture)
• 1 tbsp cornstarch (helps keep the meat tender)
• 1/2 cup water (for steaming)

Instructions

1. In a large bowl, combine ground pork, breadcrumbs, soy sauce, sesame oil, white pepper, green onions, beaten egg, and cornstarch. Mix until just combined—overmixing can make the meat tough.
2. Divide the mixture into 12 equal portions. Flatten each portion into a disc, place a quail egg in the center, and wrap the meat around the egg, sealing tightly.
3. Heat a steamer over medium-high heat. Once boiling, place the Xiu Mai in the steamer, ensuring they’re not touching. Steam for 15 minutes or until the meat is fully cooked.
4. While steaming, check the water level to prevent it from drying out. Add more water if necessary.
5. Once done, garnish with reserved green onions and serve immediately.

Zero in on the juicy meat wrapping around the creamy quail egg center—each bite is a harmony of textures. Try serving these atop a bed of crisp lettuce for a refreshing contrast or with a side of spicy mayo for an extra zing.

Xiu Mai in Tomato Sauce

Yearning for a twist on classic comfort food? **Xiu Mai in Tomato Sauce** slaps with juicy pork meatballs swimming in a rich, tangy tomato bath. Perfect for dunking crusty bread or spooning over steamed rice.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1/2 cup breadcrumbs (panko works best for crunch)
• 1 large egg (bind it all together)
• 2 cloves garlic, minced (more if you’re bold)
• 1 tbsp soy sauce (low-sodium if you’re watching salt)
• 1 tsp sugar (balances the acidity)
• 1/2 tsp black pepper (freshly ground kicks harder)
• 2 cups tomato sauce (homemade or jarred, no judgment)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup water (thins the sauce if needed)

Instructions

1. **Mix** ground pork, breadcrumbs, egg, garlic, soy sauce, sugar, and black pepper in a bowl until just combined. Tip: Overmixing makes tough meatballs.
2. **Shape** into 1-inch balls. Wet hands prevent sticking.
3. **Heat** olive oil in a large skillet over medium-high until shimmering.
4. **Brown** meatballs in batches, 2 minutes per side. They don’t need to be cooked through yet. Tip: Crowding the pan steams them; give space.
5. **Remove** meatballs and set aside. Keep the fond—it’s flavor gold.
6. **Pour** tomato sauce and water into the skillet, scraping up browned bits.
7. **Simmer** sauce for 5 minutes to meld flavors. Tip: Taste and tweak—more sugar? More pepper?
8. **Return** meatballs to the skillet, cover, and simmer on low for 15 minutes. They should be cooked through.
9. **Serve** hot, garnished with fresh herbs if you’re fancy. The meatballs are tender, the sauce clingy and bright. **Just** imagine them piled on a toasted baguette or nestled in a bowl of creamy polenta.

Xiu Mai with Mushrooms

Hungry for a twist on classic Xiu Mai? These juicy pork and shrimp dumplings get an earthy upgrade with mushrooms, packing umami in every bite.

Ingredients

• 1 lb ground pork (or chicken for a lighter option)
• 1/2 lb shrimp, peeled and finely chopped
• 1 cup shiitake mushrooms, finely diced (creminis work too)
• 2 tbsp soy sauce (low sodium if preferred)
• 1 tbsp sesame oil (toasted for extra flavor)
• 1 egg, beaten (helps bind the mixture)
• 1/2 cup green onions, thinly sliced (reserve some for garnish)
• 1 pack round dumpling wrappers (thaw if frozen)
• Water for sealing wrappers

Instructions

1. In a large bowl, combine ground pork, shrimp, mushrooms, soy sauce, sesame oil, egg, and green onions. Mix until well incorporated.
2. Place a dumpling wrapper on your palm. Spoon 1 tbsp of filling into the center. Dip your finger in water and moisten the edge of the wrapper.
3. Fold the wrapper over the filling to form a half-moon shape. Pinch the edges to seal, pleating for a decorative touch.
4. Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange dumplings in a single layer, ensuring they don’t touch.
5. Steam over boiling water for 10 minutes, or until the wrappers are translucent and the filling is cooked through.
6. Serve hot with a drizzle of soy sauce and a sprinkle of reserved green onions.

Light and juicy with a satisfying chew, these Xiu Mai are a crowd-pleaser. Try serving them on a bed of crisp lettuce for a refreshing contrast.

Xiu Mai with Water Chestnuts

Never underestimate the power of a good Xiu Mai with Water Chestnuts to spice up your meal prep game. These juicy, flavor-packed bites are your ticket to a quick, satisfying meal that doesn’t skimp on texture or taste.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1/2 cup water chestnuts, finely chopped (adds crunch)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for extra flavor)
• 1/2 tsp sugar (balances the saltiness)
• 1 egg white (keeps the mixture light)
• 1/4 cup green onions, finely sliced (for a fresh kick)
• 1 tbsp cornstarch (helps bind the ingredients)
• Wonton wrappers (square or round, your choice)

Instructions

1. In a large bowl, combine ground pork, water chestnuts, soy sauce, sesame oil, sugar, egg white, green onions, and cornstarch. Mix until just combined—overmixing can make the meat tough.
2. Lay out a wonton wrapper on a clean surface. Spoon 1 tbsp of the mixture into the center. Wet the edges with water, then gather the sides up around the filling, pressing gently to seal.
3. Steam the Xiu Mai in a bamboo steamer lined with parchment paper over boiling water for 10 minutes, or until the pork is fully cooked. No steamer? A colander over a pot of boiling water works in a pinch.
4. Serve immediately with a side of soy sauce or chili oil for dipping. The water chestnuts add a delightful crunch, while the sesame oil brings a deep, nutty aroma.

Munch on these Xiu Mai straight from the steamer or pair them with a crisp salad for a light yet fulfilling meal. The contrast between the tender pork and the crunchy water chestnuts is a texture lover’s dream.

Xiu Mai with Bamboo Shoots

Whip up these juicy Xiu Mai with Bamboo Shoots for a flavor-packed punch that’ll have everyone asking for seconds. Perfect for meal prep or a quick dinner win.

Ingredients

• 1 lb ground pork (or chicken for a lighter option)
• 1/2 cup bamboo shoots, finely chopped (canned is fine, just drain well)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for extra flavor)
• 1 egg white (keeps the mixture light)
• 1/2 tsp sugar (balances the saltiness)
• 1/4 tsp white pepper (adds a subtle heat)
• 1 tbsp cornstarch (helps bind the meat)
• 1/4 cup water (for steaming)

Instructions

1. In a large bowl, combine ground pork, bamboo shoots, soy sauce, sesame oil, egg white, sugar, white pepper, and cornstarch. Mix until just combined—overmixing makes the meat tough.
2. Shape the mixture into 1-inch balls. Wet your hands to prevent sticking.
3. Heat a pan over medium heat, add water, and bring to a simmer—not a boil.
4. Place the meatballs in the pan, cover, and steam for 10 minutes. Check one to ensure it’s cooked through.
5. Remove from heat and let sit for 2 minutes—they’ll firm up slightly.

You’ll love the tender bite of the pork paired with the crunch of bamboo shoots. Serve them over rice or skewered as appetizers for your next gathering.

Xiu Mai with Black Truffle

Nail your next dinner party with these Xiu Mai with Black Truffle—juicy, umami-packed bites that scream luxury without the fuss.

Ingredients

• 1 lb ground pork (or sub with chicken for a lighter version)
• 1/2 cup finely chopped shrimp (peeled and deveined)
• 1/4 cup water chestnuts, minced (for crunch)
• 2 tbsp black truffle paste (or finely chopped fresh truffle)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for depth)
• 1 egg white (keeps the mix tender)
• 1/2 tsp white pepper (adjust to taste)
• 1 package round dumpling wrappers (about 30, thaw if frozen)
• 1 tbsp cornstarch (for dusting)
• 1 cup chicken broth (for steaming, homemade or store-bought)

Instructions

1. In a large bowl, combine ground pork, shrimp, water chestnuts, black truffle paste, soy sauce, sesame oil, egg white, and white pepper. Mix until just combined—overmixing makes the meat tough.
2. Dust your work surface with cornstarch. Place a dumpling wrapper in your palm, spoon 1 tbsp of filling into the center, and gently gather the edges around the filling, leaving the top open.
3. Line a steamer basket with parchment paper (prevents sticking). Arrange Xiu Mai 1 inch apart. Steam over boiling water for 8-10 minutes until the filling is firm and wrappers are translucent.
4. Heat chicken broth in a pan until simmering. Pour over steamed Xiu Mai right before serving for an extra layer of flavor.

Wrapped in a delicate wrapper, these Xiu Mai burst with the earthy richness of black truffle and the freshness of shrimp. Serve them atop a spoonful of broth for a mini soup dumpling experience.

Xiu Mai with Cheese

Viral on the streets and now in your kitchen—this Xiu Mai with Cheese twists the classic with a gooey, irresistible center. Grab your ingredients; let’s dive in.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1/2 cup grated mozzarella cheese (pack it tight for that stretch)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for extra aroma)
• 1/2 tsp white pepper (freshly ground kicks harder)
• 1 egg (room temp binds better)
• 24 wonton wrappers (keep them covered to avoid drying)
• 1/4 cup water (for sealing)

Instructions

1. In a bowl, mix ground pork, soy sauce, sesame oil, white pepper, and egg until just combined. Overmixing makes tough meatballs.
2. Take a wonton wrapper, place a teaspoon of pork mix in the center, then top with a pinch of mozzarella.
3. Dip your finger in water, moisten the edges of the wrapper, then gather the sides up around the filling, pinching to seal but leaving the top open.
4. Steam in a bamboo or metal steamer over boiling water for 10 minutes exactly—cheese should ooze when poked.
5. Serve immediately with a side of sweet chili sauce for dipping. The contrast of spicy and cheesy? Chef’s kiss.

Perfectly steamed, these Xiu Mai burst with juicy pork and molten cheese. Try skewering them for a fun, shareable appetizer at your next gathering.

Xiu Mai with Sweet Corn

Kickstart your meal prep with these juicy Xiu Mai packs a punch of flavor, sweet corn adds a crunchy twist. Perfect for a quick dinner or meal prep hero.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1/2 cup sweet corn kernels (fresh or frozen)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for extra flavor)
• 1/2 tsp ginger, minced (jarred is fine in a pinch)
• 1 egg white (helps bind the mixture)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 tbsp cornstarch (for that perfect sear)
• 1/4 cup water (to steam)

Instructions

1. In a large bowl, mix ground pork, sweet corn, soy sauce, sesame oil, ginger, egg white, and breadcrumbs until well combined.
2. Shape the mixture into 1-inch balls, then lightly coat each with cornstarch for a crispy exterior.
3. Heat a non-stick pan over medium-high heat, add Xiu Mai balls, and sear for 2 minutes until golden brown.
4. Flip the balls, add water to the pan, cover, and steam for 5 minutes to cook through.
5. Remove the lid, let any remaining water evaporate, and sear for another minute for extra crispiness.

These Xiu Mai are tender inside with a slight crunch from the corn. Serve them over rice or as a party appetizer with a side of sweet chili sauce for dipping.

Xiu Mai with Carrots

Fire up your taste buds with this twist on a classic—juicy, flavorful Xiu Mai meets sweet, crunchy carrots for a bite you won’t forget. Perfect for meal prep or impressing your foodie friends, this dish is a game-changer.

Ingredients

• 1 lb ground pork (or chicken for a lighter option)
• 1 cup finely grated carrots (packed for maximum sweetness)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for extra flavor)
• 1/2 tsp garlic powder (fresh minced garlic can sub in)
• 1 egg (beaten, acts as the binder)
• 1/4 cup breadcrumbs (panko for crunch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground pork, grated carrots, soy sauce, sesame oil, garlic powder, beaten egg, breadcrumbs, salt, and black pepper. Mix until just combined—overmixing can make the Xiu Mai tough.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 20-25 minutes, or until the Xiu Mai are golden brown and cooked through. A meat thermometer should read 160°F (71°C) for pork.
5. Let them rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly tender with a hint of sweetness from the carrots, these Xiu Mai are a crowd-pleaser. Serve them over steamed rice with a drizzle of hoisin sauce for an extra flavor punch or as a protein-packed snack straight from the fridge.

Xiu Mai with Green Peas

Unlock the secret to juicy, flavor-packed Xiu Mai with Green Peas—your next dinner party showstopper. These bite-sized delights blend savory pork with sweet peas, steamed to perfection.

Ingredients

• 1 lb ground pork (look for 80/20 fat ratio for juiciness)
• 1/2 cup green peas, frozen or fresh (thaw if frozen)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (or any neutral oil)
• 1 egg white (keeps the mixture light)
• 1/2 tsp sugar (adjust to taste)
• 1/4 tsp white pepper (freshly ground for best flavor)
• 1 tbsp cornstarch (helps bind the mixture)
• 1/2 cup water (for steaming)

Instructions

1. In a large bowl, combine ground pork, green peas, soy sauce, sesame oil, egg white, sugar, white pepper, and cornstarch. Mix until just combined—overmixing can make the Xiu Mai tough.
2. Shape the mixture into small, round balls, about 1 tbsp each. Wet your hands slightly to prevent sticking.
3. Place a steamer basket over a pot with 1/2 cup water. Bring to a boil over high heat.
4. Arrange Xiu Mai in the steamer, leaving space between each. Cover and steam for 10 minutes, or until firm and cooked through.
5. Check water level halfway through; add more if needed to prevent burning.
6. Serve immediately. For extra flair, garnish with a drizzle of soy sauce and a sprinkle of sesame seeds.

Perfectly tender Xiu Mai with a pop of green peas offers a delightful contrast in textures. Try serving them on lettuce cups for a fresh, crunchy base that elevates every bite.

Xiu Mai with Taro

Kickstart your culinary adventure with these juicy Xiu Mai, where taro adds a creamy twist to the classic. Bold flavors meet tender textures in every bite—perfect for your next family feast or solo indulgence.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1 cup grated taro (peel first, then grate)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 egg (for binding)
• 1 tbsp cornstarch (helps keep the shape)
• 1 tbsp sesame oil (or any neutral oil)
• 1/4 cup water (for steaming)

Instructions

1. In a large bowl, combine ground pork, grated taro, soy sauce, oyster sauce, sugar, white pepper, egg, and cornstarch. Mix until well incorporated. Tip: For extra flavor, let the mixture marinate for 30 minutes in the fridge.
2. Shape the mixture into small, round balls, about 1.5 inches in diameter. Tip: Wet your hands with water to prevent sticking.
3. Heat sesame oil in a pan over medium heat. Add the Xiu Mai balls and sear for 2 minutes on each side until golden brown.
4. Add 1/4 cup water to the pan, cover, and steam on low heat for 10 minutes. Tip: Check halfway to ensure they’re cooking evenly.
5. Remove the lid and cook for another 2 minutes to let any excess water evaporate.

Get ready to savor the Xiu Mai’s juicy interior and the taro’s subtle sweetness. Serve them atop steamed rice or as a standout appetizer with a side of chili sauce for dipping.

Xiu Mai with Lotus Root

Never underestimate the power of a good dumpling—especially when it’s packed with flavor and texture like these Xiu Mai with Lotus Root. Bold, savory, and with a crunch that’ll surprise you, they’re a game-changer for your next meal.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1 cup finely chopped lotus root (peel first for smoother texture)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp sesame oil (toasted for extra flavor)
• 1 tsp sugar (adjust to balance the saltiness)
• 1/2 tsp white pepper (freshly ground is best)
• 1 egg (beaten, for binding)
• 24 wonton wrappers (keep covered to prevent drying)
• 1/4 cup water (for sealing wrappers)

Instructions

1. In a large bowl, combine ground pork, chopped lotus root, soy sauce, sesame oil, sugar, and white pepper. Mix until just combined—overmixing can make the filling tough.
2. Add the beaten egg to the mixture. Stir gently to incorporate, ensuring the filling stays light.
3. Place a wonton wrapper on a clean surface. Spoon 1 tbsp of filling into the center. Dip your finger in water and moisten the edges of the wrapper.
4. Gather the edges of the wrapper up around the filling, pressing gently to seal, leaving the top slightly open to expose the filling.
5. Steam the Xiu Mai in a bamboo or metal steamer over boiling water for 10-12 minutes, or until the pork is fully cooked.
6. Tip: Line the steamer with parchment paper or cabbage leaves to prevent sticking. Serve hot with a side of chili oil or soy sauce for dipping.

Amazingly tender with a satisfying crunch from the lotus root, these Xiu Mai are a textural delight. Try serving them on a bed of steamed greens for a pop of color and extra nutrition.

Xiu Mai with Seaweed

Kickstart your day with these juicy Xiu Mai with Seaweed—packed with umami and a hint of ocean breeze. Perfect for meal prep or impressing your foodie friends.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1/2 cup chopped seaweed (rehydrated if dried)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (or any neutral oil)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 egg (beaten, for binding)
• 2 cloves garlic (minced, more if you love garlic)
• 1/2 tsp ginger (grated, fresh is best)
• 1/4 cup green onions (chopped, for freshness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix ground pork, chopped seaweed, soy sauce, sesame oil, breadcrumbs, beaten egg, minced garlic, grated ginger, and green onions in a large bowl until well combined.
3. Shape the mixture into small balls, about 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the Xiu Mai are golden brown and cooked through.
5. Serve hot with a side of soy sauce for dipping or over steamed rice for a complete meal.

Vibrant and flavorful, these Xiu Mai with Seaweed offer a delightful contrast of textures—tender meat with the slight chewiness of seaweed. Try serving them on skewers for a fun, party-friendly appetizer.

Xiu Mai with Squid

Whip up a storm in your kitchen with this Xiu Mai with Squid recipe—**bold flavors**, **quick steps**, and a **fun twist** on a classic that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground pork (or chicken for a lighter version)
• 1/2 lb squid, cleaned and finely chopped (tentacles add great texture)
• 1/4 cup breadcrumbs (panko works best for crunch)
• 1 egg, beaten (binds everything together)
• 2 tbsp soy sauce (low sodium if you prefer)
• 1 tbsp oyster sauce (for that umami kick)
• 1 tsp sugar (balances the saltiness)
• 1/2 tsp white pepper (freshly ground for more aroma)
• 1 tbsp sesame oil (toasted for depth)
• 1/4 cup green onions, finely chopped (scallions work too)
• 1 tsp ginger, grated (more if you love the zing)
• 1 clove garlic, minced (or 1/2 tsp garlic powder in a pinch)
• Wonton wrappers (square or round, your choice)

Instructions

1. In a large bowl, **combine** ground pork, chopped squid, breadcrumbs, beaten egg, soy sauce, oyster sauce, sugar, white pepper, sesame oil, green onions, ginger, and garlic. **Mix** until well blended.
2. **Lay out** a wonton wrapper on a clean surface. **Place** a tablespoon of the filling in the center. **Fold** the wrapper around the filling, pressing edges to seal. **Repeat** with remaining wrappers and filling.
3. **Heat** a steamer over medium-high heat. **Arrange** Xiu Mai in the steamer, ensuring they don’t touch. **Steam** for 10-12 minutes until firm and cooked through.
4. **Serve** hot with a side of chili sauce or soy sauce for dipping. **Garnish** with extra green onions or sesame seeds for a pop of color.

Light, juicy, and packed with a seafood surprise, these Xiu Mai are a **textural dream**. **Try them** as a party appetizer or a main with steamed rice for a full meal vibe.

Xiu Mai with Scallops

Get ready to wow your taste buds with this fusion twist on a classic. Xiu Mai with Scallops combines juicy pork dumplings with the sweet, delicate flavor of scallops for a bite that’s utterly irresistible.

Ingredients

• 1 lb ground pork (for a leaner option, try ground chicken)
• 1/2 cup finely chopped scallops (fresh or thawed if frozen)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for extra flavor)
• 1/2 cup chopped water chestnuts (for crunch)
• 1 egg, beaten (binds the mixture)
• 1 tbsp cornstarch (helps keep the filling moist)
• 24 wonton wrappers (square or round, your choice)
• 1/4 cup water (for sealing wrappers)

Instructions

1. In a large bowl, mix ground pork, scallops, soy sauce, sesame oil, water chestnuts, egg, and cornstarch until well combined.
2. Place a wonton wrapper on a clean surface. Spoon 1 tbsp of the mixture into the center.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing edges to seal.
4. Bring a large pot of water to a boil. Gently add dumplings in batches, cooking for 4-5 minutes until they float to the top.
5. Use a slotted spoon to remove dumplings. Serve hot with your favorite dipping sauce.

Bite into these dumplings for a burst of flavors and textures—tender pork, sweet scallops, and crunchy water chestnuts. Try serving them on a bed of steamed greens for a colorful, nutritious twist.

Conclusion

Variety is the spice of life, and our roundup of 23 Delicious Xiu Mai Recipes offers just that—something for every taste and occasion. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!