Shumai
User Reviews
4.9
60 reviews
Excellent
Shumai
Report
Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. Try our traditional recipe to make these at home, and our other dim sum recipes.
Share:
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 (225g, peeled, deveined, roughly 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)
Add to Shopping List
Instructions
- To make the filling, start by mixing the pork with all the marinade ingredients. Stir the ground pork in one direction (clockwise or counterclockwise) for 5 minutes, until it resembles a fine paste. In a separate bowl, mix 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 mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. Add the oyster sauce to the bowl, and stir the whole thing together in one direction for 5 minutes. You can also do this in a food processor, but 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 decoration, if using, and 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!
Notes
- Recipe makes about 20 dumplings.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
20g
(7%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
158mg
(53%)
Sodium
941mg
(39%)
Potassium
270mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
50IU
(1%)
Vitamin C
3.1mg
(3%)
Calcium
91mg
(9%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 158mg | 53% |
| Sodium | 941mg | 39% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
Other Recipes
You'll Also Love
