Cantonese Shumai (Pork and Shrimp Siu Mai)

Cantonese Shumai, also known as Siu Mai, are iconic open-faced dumplings often found in dim sum restaurants. These delicate parcels are filled with a well-seasoned blend of ground pork and shrimp, wrapped in thin yellow wrappers, and steamed until tender and juicy. Their unique appearance and savory flavor make them a favorite choice for many.

Why You’ll Love This Recipe

• Authentic taste of traditional dim sum
• Perfect balance of tender pork and succulent shrimp
• Elegant and visually appealing presentation
• Customizable to suit dietary needs or flavor preferences
• Easy to make in advance and freeze for later
• Great as an appetizer or part of a full dim sum spread
• Steamed rather than fried – a healthier cooking method
• Makes for an engaging cooking project
• Minimal equipment needed
• Crowd-pleasing and kid-friendly

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground pork
• Raw shrimp, peeled and deveined
• Dried shiitake mushrooms
• Green onions
• Fresh ginger
• Light soy sauce
• Oyster sauce
• Shaoxing wine
• Sesame oil
• Sugar
• Salt
• White pepper
• Cornstarch
• Shumai wrappers
• Carrot, finely minced for garnish

Directions

1. Soak dried shiitake mushrooms in hot water for about 30 minutes until softened. Squeeze out excess moisture and mince finely.
2. Chop the shrimp into small pieces.
3. In a large mixing bowl, combine ground pork with cornstarch. Stir until the mixture is sticky and well-blended.
4. Add the chopped shrimp, minced mushrooms, finely chopped green onions, and grated ginger.
5. Season the mixture with soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Mix thoroughly to combine.
6. Take a shumai wrapper and place it in your hand. Add about one tablespoon of filling to the center.
7. Cup the wrapper around the filling, pressing gently to form a round dumpling with an open top. Flatten the bottom slightly so it can stand upright.
8. Place a small pinch of finely minced carrot on top for garnish.
9. Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking.
10. Arrange the shumai in the steamer, making sure they don’t touch.
11. Steam over boiling water for 7 to 8 minutes or until fully cooked and the internal temperature reaches 165°F (75°C).

Servings and Timing

• Servings: About 25 dumplings
• Preparation Time: 45 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour

Variations

• Substitute ground pork with ground chicken for a lighter option.
• Use a mix of chopped vegetables and tofu for a vegetarian version.
• Add a bit of chili oil or finely minced chili to the filling for a spicy variation.
• Top each shumai with a green pea or a bit of fish roe instead of carrot.
• Include water chestnuts in the filling for extra crunch.
• Add minced garlic for a deeper flavor.
• Use wonton wrappers if shumai wrappers are unavailable, trimming them into circles if needed.

Storage/Reheating

• Store any leftover cooked shumai in an airtight container in the refrigerator for up to 3 days.
• To reheat, steam for 3–5 minutes or microwave covered with a damp paper towel until heated through.
• Uncooked shumai can be frozen in a single layer, then transferred to a freezer bag. Steam directly from frozen for 10–12 minutes.

FAQs

How do I know when shumai are fully cooked?

The filling should be firm and the internal temperature should reach 165°F (75°C). The shrimp will turn pink and opaque.

Can I make shumai ahead of time?

Yes, you can prepare the shumai and refrigerate them for up to 24 hours before steaming. You can also freeze them uncooked for longer storage.

What can I use instead of Shaoxing wine?

Dry sherry or mirin can be used as substitutes, or simply omit it if preferred.

Do I have to use both pork and shrimp?

Traditionally, both are used for a balance of flavors, but you can use just one if needed.

What dipping sauce goes best with shumai?

A mixture of soy sauce, rice vinegar, and a few drops of sesame oil is a classic pairing. Chili oil or garlic soy sauce also works well.

Can I pan-fry shumai instead of steaming?

Shumai are traditionally steamed, and pan-frying may dry them out or change the texture. Steaming is strongly recommended.

How do I prevent shumai from sticking to the steamer?

Use parchment paper with holes, cabbage leaves, or lightly oil the steamer basket.

What’s the best wrapper to use?

Thin yellow dumpling wrappers made specifically for shumai are ideal. Look for them in Asian grocery stores.

Can I add other seasonings?

Yes, you can adjust seasonings to your taste. Add chili flakes, garlic, or five-spice powder if desired.

Are shumai gluten-free?

Not by default. Check labels on sauces and wrappers. You can use gluten-free wrappers and substitute gluten-free soy sauce and oyster sauce.

Conclusion

Cantonese Shumai is a timeless dim sum favorite that brings together savory pork and tender shrimp in a delicious bite-sized package. Whether you’re hosting a dim sum brunch or simply want to try your hand at homemade dumplings, this recipe offers an authentic and rewarding culinary experience. With its flexibility, ease of preparation, and crowd-pleasing flavor, this shumai recipe is sure to become a staple in your kitchen.

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