Description
Cantonese Shumai, also known as Siu Mai, are open-faced dumplings filled with a savory mixture of ground pork and shrimp, commonly enjoyed as a popular dim sum dish.
Ingredients
Units
Scale
- 1 lb ground pork
- 1/2 lb shrimp, peeled, deveined, and chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1 green onion, finely chopped
- 1 tablespoon ginger, grated
- Wonton wrappers (round or square)
- Grated carrot or fish roe (optional, for garnish)
Instructions
- In a large bowl, combine ground pork, chopped shrimp, soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, sugar, white pepper, salt, green onion, and grated ginger. Mix well until the mixture becomes sticky.
- Place a wonton wrapper in your palm and add about 1 tablespoon of filling to the center.
- Gather the edges of the wrapper around the filling, leaving the top exposed, and shape into a cylindrical dumpling.
- Garnish the top with a bit of grated carrot or fish roe if desired.
- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Place the shumai in the steamer, leaving space between each dumpling.
- Steam over boiling water for 8–10 minutes, or until the filling is fully cooked.
- Serve hot with soy sauce or chili oil on the side.
Notes
- You can substitute Shaoxing wine with dry sherry if needed.
- For a juicier texture, add a bit of water or chicken stock to the filling.
- Make sure the shrimp is chopped and not ground for better texture.
- These shumai can be frozen before steaming for later use.
Nutrition
- Serving Size: 3 shumai
- Calories: 180
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 45mg
