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Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
5 from 14 votes

Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)

Cantonese Shumai are open-topped steamed dumplings filled with a sticky mixture of finely chopped shrimp and ground pork seasoned with Shaoxing wine, oyster sauce, soy sauce, and aromatics like ginger and sesame oil. The dumplings are wrapped in thin Hong Kong-style wonton wrappers and steamed until the filling is cooked through. Peas or diced carrots are sometimes used as garnish. The result is a delicate, flavorful bite with a tender, slightly sticky filling and a soft wrapper.

Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings: 6 servings (30 shumai)
Calories: 232 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

Pork and Shrimp Shumai
  • 30 dumpling wrappers thawed if using frozen wrappers, Hong Kong style
  • peas for garnish (Optional, frozen
  • 1 carrot sliced thinly into rounds (Optional, large
Filling
  • 1/2 lb (250 g) Shrimp shelled and deveined, raw
  • 10 oz (330 g) ground pork (20% fat)
  • 2 egg
  • 2 teaspoons cornstarch
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce or regular soy sauce, light
  • 1 teaspoon ginger grated
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper powder
  • 1 tablespoon sesame oil toasted
Dipping sauce
  • 3 tablespoons Chinkiang vinegar
  • 1/2 ginger thinly sliced, thumb-sized piece

Instructions

Prepare the filling without a food processor
    Cup of Yum
  1. Reserve 3 to 4 shrimp, and chop them into small pieces. Mince the rest of the shrimp as finely as possible.
  2. Combine the shrimp, pork, egg and cornstarch. Beat the mixture with a pair of chopsticks or a wooden spatula until the mixture is very sticky.
  3. Add the rest of the filling ingredients and the reserved shrimp pieces. Mix very well, until smooth and sticky.
Prepare the filling with a food processor
  1. Reserve 3 to 4 shrimp, and chop them into small pieces. Add the rest of the shrimp into the food processor. Pulse the food processor until the shrimp are coarsely chopped.
  2. Add the rest of the filling ingredients. Mix until everything is evenly chopped into a fine paste and becomes very sticky.
  3. Transfer the paste into a big bowl and add the reserved shrimp pieces. Stir to mix well.
Assemble the shumai
  1. Work on the shumai one by one. Place a dumpling wrapper on a clean work surface. Wet the edge lightly with water. Place 1 tablespoon of filling in the center of the wrapper. Bring the edges up around the filling, pinching and pleating, leaving the top open. Then use your thumb and index finger to lightly press the top without closing it, while using the other hand to hold the bottom to pack the filling in. Garnish with a green pea. Place a slice of carrot on the bottom, if using. Repeat with the remaining wrappers.
  2. Line your steamer with a clean, wet cheesecloth or steaming parchment (you can skip this if using the carrot liner). Transfer the shumai into the steamer basket, one finger’s width apart.
  3. Heat a large pot of water over medium-high heat until boiling. Cover the steamer basket and place it over the pot. Steam over boiling water for 7 to 8 minutes, until cooked through.
  4. Serve by itself or with a Chinkiang vinegar and ginger dipping sauce.
Store and cook frozen
  1. Place the uncooked shumai on a lightly greased baking sheet, one finger’s width apart. Cover the sheet with plastic wrap. Freeze the shumai until completely frozen. Then you can transfer them to bags or containers to save freezer space.
  2. Steam the frozen shumai without defrosting or thawing. After bringing the water to a boil, steam until completely cooked through, 15 minutes or so.

Nutrition Information

Serving 1serving Calories 232kcal (12%) Carbohydrates 17.8g (6%) Protein 25.1g (50%) Fat 6.2g (10%) Saturated Fat 1.6g (8%) Cholesterol 169mg (56%) Sodium 393mg (16%) Potassium 297mg (6%) Fiber 0.9g (4%) Sugar 1.1g (2%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings (30 shumai)

Amount Per Serving

Calories 232

% Daily Value*

Serving 1serving
Calories 232kcal 12%
Carbohydrates 17.8g 6%
Protein 25.1g 50%
Fat 6.2g 10%
Saturated Fat 1.6g 8%
Cholesterol 169mg 56%
Sodium 393mg 16%
Potassium 297mg 6%
Fiber 0.9g 4%
Sugar 1.1g 2%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.