Shu Mai (烧卖 / Siu Mai): Classic Chinese Dumplings Made Easy

📌 What Is Shu Mai (烧卖 / 燒賣)?

Shu Mai — also spelled Siu MaiShumaior 烧卖 (Mandarin) / 燒賣 (Cantonese) — are iconic Chinese dumplings served in dim sum restaurants across the world. These open-top steamed dumplings are typically filled with a juicy mix of ground porkshrimpmushroomsand gingerand crowned with a touch of roe or carrot for that signature golden top.

🛒 Ingredients (Makes ~24 dumplings)

Filling:

• ½ lb ground pork (20% fat ideal)
• ¼ lb raw shrimppeeleddeveinedfinely chopped
• 2 dried shiitake mushroomsrehydrated and minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon Shaoxing wine
• 1 teaspoon grated ginger
• 1 clove garlicminced
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 1 tablespoon cornstarch

Wrapper and Topping:

• 24 round dumpling wrappers (or square wonton wrappers with corners trimmed)
• Finely grated carrot or fish roe (for topping)
• Neutral oil for greasing steamer

🔥 Instructions

1. Mix the filling: In a large bowlcombine porkshrimpmushroomsseasoningsand cornstarch. Stir vigorously until the mixture becomes sticky and cohesive.
2. Assemble the dumplings: Place a wrapper in your palm. Add 1 tablespoon of filling to the center. Gently gather the sides up around the fillingforming an open-topped cylinder. Flatten the bottom to help it stand. Top with a pinch of grated carrot or roe.
3. Prep your steamer: Line a bamboo or metal steamer with parchment or cabbage leaves. Lightly oil to prevent sticking.
4. Steam the shu mai: Arrange dumplings 1 inch apart. Steam over boiling water for 8–10 minutesor until pork is fully cooked and filling is firm.
5. Serve hot with soy saucechili oilor black vinegar on the side.

🍽️ What to Serve With Shu Mai

• Chinese hot mustard or chili crisp
• Soy sauce + black vinegar dipping sauce
• As part of a dim sum spread with har gowbao bunsand egg tarts
• Pair with oolong or jasmine tea

💡 Recipe Tips

• Don’t overfill the wrappers — 1 tablespoon is just right.
• Mix the filling thoroughly to develop a springy texture.
• Use shrimp and mushrooms for depthbut feel free to sub in ground chicken or tofu for variations.

Shu Mai (烧卖 / Siu Mai)

Sam

Shu Mai — also spelled Siu MaiShumaior 烧卖 (Mandarin) / 燒賣 (Cantonese) — are iconic Chinese dumplings served in dim sum restaurants across the world. These open-top steamed dumplings are typically filled with a juicy mix of ground porkshrimpmushroomsand gingerand crowned with a touch of roe or carrot for that signature golden top.

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Course Appetizer

Cuisine Chinese

Ingredients

  

Ingredients (Makes ~24 dumplings)

Filling:

• - ½ lb ground pork 20% fat ideal
• - ¼ lb raw shrimp peeleddeveinedfinely chopped
• - 2 dried shiitake mushrooms rehydrated and minced
• - 1 tablespoon soy sauce
• - 1 tablespoon oyster sauce
• - 1 teaspoon sesame oil
• - 1 tablespoon Shaoxing wine
• - 1 teaspoon grated ginger
• - 1 clove garlic minced
• - 1 teaspoon sugar
• - ½ teaspoon white pepper
• - 1 tablespoon cornstarch

Wrapper and Topping:

• - 24 round dumpling wrappers or square wonton wrappers with corners trimmed
• - Finely grated carrot or fish roe for topping
• - Neutral oil for greasing steamer

Instructions

 

• Mix the filling: In a large bowlcombine porkshrimpmushroomsseasoningsand cornstarch. Stir vigorously until the mixture becomes sticky and cohesive.
• Assemble the dumplings: Place a wrapper in your palm. Add 1 tablespoon of filling to the center. Gently gather the sides up around the fillingforming an open-topped cylinder. Flatten the bottom to help it stand. Top with a pinch of grated carrot or roe.
• Prep your steamer: Line a bamboo or metal steamer with parchment or cabbage leaves. Lightly oil to prevent sticking.
• Steam the shu mai: Arrange dumplings 1 inch apart. Steam over boiling water for 8–10 minutesor until pork is fully cooked and filling is firm.
• Serve hot with soy saucechili oilor black vinegar on the side.

Notes

What to Serve With Shu Mai
- Chinese hot mustard or chili crisp
- Soy sauce + black vinegar dipping sauce
- As part of a dim sum spread with har gowbao bunsand egg tarts
- Pair with oolong or jasmine tea
Recipe Tips
- Don’t overfill the wrappers — 1 tablespoon is just right.
- Mix the filling thoroughly to develop a springy texture.
- Use shrimp and mushrooms for depthbut feel free to sub in ground chicken or tofu for variations.
Cultural Context
Shu Mai (烧卖) originated from HohhotInner Mongoliaand spread south to Guangdong and Hong Kongwhere it became a beloved staple of Cantonese dim sum. Todaysiu mai variations can be found throughout Asia — from pork-heavy Chinese versions to glutinous rice-filled shumai in Japan.

Keyword shu maisiu maishumai recipeChinese dumplingsdim sum dumplingspork dumplingssteamed dumplings燒賣

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🌏 Cultural Context

Shu Mai (烧卖) originated from HohhotInner Mongoliaand spread south to Guangdong and Hong Kongwhere it became a beloved staple of Cantonese dim sum. Todaysiu mai variations can be found throughout Asia — from pork-heavy Chinese versions to glutinous rice-filled shumai in Japan.