Shumai or Siu Mai wasn’t necessarily always our first choice at Sunday dim sum. It was usually dominated by steamed pork ribschive dumplingssticky riceand congee. But in the endwe always had a little room on the table for some traditional shumaiand it would end up on the table in one way or another.
We’ve already posted a recipe for shumai: the vegan version made with shiitake mushrooms and sticky rice. This traditional siu mai dim sum recipe yields the same ones you find in the restaurant: made with a pork and shrimp fillingflavored with fragrant ginger and scallion.
Try making this shumai recipe this weekend. They are seriously awesome—dare we sayjust as good as what the dim sum ladies are hawking (and it goes without saying that they’re way better than anything that you get in the freezer aisle of your Asian grocery).
Double dare you to try them and be happy this weekend!
Shumai: Recipe Instructions
To make the fillingstart by mixing the pork with the sugarwhite peppercornstarchShaoxing winelight soy saucewaterand sesame oil.
Stir the ground pork in one direction (clockwise or counterclockwise) for 5 minutesuntil it resembles a fine paste. In a separate bowlmix the chopped shrimp with salt and oil. Mix one direction for 1 minute and set both mixtures aside in the fridge while you prepare the rest of the ingredients.
Chop the shiitake mushroomsgingerand scallions. Add these to a large bowl along with the pork mixture and shrimp mixture.
Add the oyster sauce to the bowland stir the whole thing together in one direction for 5 minutes. You can also do this in a food processorbut I think mixing by hand gives it a better texture. The filling is ready.
Lightly brush the bottom of your steamer with oil or line it with damp cheesecloth. You’re ready to assemble the shumai. Take an egg dumpling wrapperand add about 1 ½ teaspoons filling to the center.
Follow the photos and turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai.
Add the green peas to the top for decorationif usingand place in the bamboo steamer. Space the shumai about 1 inch apart.
Steam the shumai for 12 minutes over medium to high heat. See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking.
Enjoy these Siu Mai dim sum treats while they’re hot!
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Recipe
Shumai
Ingredients
For the pork & marinade:
- 10 oz. ground pork (280g)
- 1 1/4 teaspoons sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 1 tablespoon shaoxing wine
- 1 tablespoon light soy sauce
- 3 tablespoons water
- 1 teaspoon sesame oil
For the shrimp:
- 8 ounces shrimp (225gpeeleddeveinedroughly chopped)
- 1/4 teaspoon salt
- 1/2 teaspoon oil
To finish the shumai:
- 3 shiitake mushrooms (soaked and finely chopped)
- 2 slices ginger (grated; may substitute 1 teaspoon pressed ginger juice)
- 2 scallions (very finely chopped)
- 2 teaspoons oyster sauce
- 20 egg dumpling wrappers (circular shaped)
- frozen peas (optional)
Instructions
- To make the fillingstart by mixing the pork with all the marinade ingredients. Stir the ground pork in one direction (clockwise or counterclockwise) for 5 minutesuntil it resembles a fine paste. In a separate bowlmix the chopped shrimp with salt and oil. Mix one direction for 1 minute and set both mixtures aside in the fridge while you prepare the rest of the ingredients.
- Chop the shiitake mushroomsginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. Add the oyster sauce to the bowland stir the whole thing together in one direction for 5 minutes. You can also do this in a food processorbut I think mixing by hand gives it a better texture. The filling is ready.
- Lightly brush the bottom of your steamer with oil or line it with damp cheesecloth. You’re ready to assemble the shumai. Take a wonton skin and add about 1 ½ teaspoons filling to the center. Follow the photos and turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai. Add the green peas to the top for decorationif usingand place in the steamer. Space the shumai about 1 inch apart.
- Steam the shumai for 12 minutes over medium to high heat. Enjoy them while they’re hot!
Tips & Notes:
Nutrition Facts
