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Learn how to make the famous dim sum classic, shumai - steamed dumplings filled with juicy pork and shrimp. It’s a perfect party food to make in advance and serve later.

How to Make Shumai (烧麦, Steamed Dumplings)

5 from 6 votes
Learn how to make the famous dim sum classic, shumai - steamed dumplings filled with juicy pork and shrimp. The recipe is adapted from Everyday Chinese Cookbook - 101 Delicious Recipes from My Mother’s Kitchen by Karie Chin.
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Course: Appetizer
Cuisine: Asian, Chinese
Keyword: Dim Sim
Servings: 40 shumai
Author: Maggie Zhu

Ingredients

Filling

  • 6 medium shiitake mushrooms , dried
  • 1/2 lb (250 g) shelled and deveined medium-size raw shrimp , finely chopped
  • 10 oz (330 g) ground pork (20% fat)
  • 1 small carrot , grated (yields about 1/3 cup)
  • 4 green onions , finely chopped
  • 1 teaspoon ginger , grated
  • 1 egg
  • 1 tablespoon sesame oil , toasted
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper powder

Instructions

  • Soak the mushrooms in hot water until soft, 20 to 30 minutes. Rinse with tap water and gently rub to remove any dust. Drain and squeeze excess water. Mince into small pieces.
  • Combine the rest of the filling ingredients. Stir to mix well, until the paste becomes sticky and a bit springy.
  • Work on the shumai one by one. Place a dumpling wrapper on a clean work surface. 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. Repeat with the remaining wrappers.
  • Line your steamer with a clean, wet dish towel or steaming parchment (*footnote). Transfer the shumai into the steamer, one finger’s width apart. Cover and steam over boiling water for 8 minutes, until cooked through.
  • Serve with dumpling dipping sauce of your choice or Chinkiang vinegar.

Store and cook frozen

  • 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.
  • 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

Serving: 40g, Calories: 52kcal, Carbohydrates: 6.5g, Protein: 4.3g, Fat: 0.9g, Saturated Fat: 0.2g, Cholesterol: 22mg, Sodium: 92mg, Potassium: 69mg, Fiber: 0.5g, Sugar: 0.5g, Calcium: 10mg, Iron: 0.5mg