Shrimp and pork shumai, or siu mai, is a popular dim sum dish of steamed Chinese dumplings. Make this recipe for a delicious Asian breakfast!
After a long, hard week of work, it’s nice to enjoy a lazy weekend. For an extra special weekend treat, make a large platter of delicious bite-size foods to nibble on.
In the U.S., we call it brunch. In Greece, it’s known as a mezze, and in Chinese cuisine, it’s dim sum.
Although modern day dim sum platters are primarily Cantonese dishes, it’s not uncommon for them to include Asian foods that aren’t Chinese. Really, any type of appetizer or breakfast item could be included, from pork pot stickers and eggs to sunomono salad and siu mai.
Shrimp and pork shumai
Cuisine: Chinese / Asian
This dish is a type of Chinese dumpling, with a traditional filling of ground pork and shrimp.
There are many different types of Asian dumplings. While Jiaozi, gyoza, and pot stickers are typically closed at the top, siu mai are left open, and the dough is formed into a basket shape.
Although some dumplings are baked or fried, pork shumai are typically steamed.
shu mai, siu mai, shao may
breakfast, dim sum, or appetizer
Difficulty: Medium 🥄🥄
Ingredient notes and substitutions
- Ground pork – You’ll want to use plain ground pork for this recipe. Pork sausage comes pre-seasoned with Italian spices and will alter the flavor of the pork and shrimp dumplings.
- Shrimp – The shrimp will be combined in a food processor with the other filling ingredients, so the size you use really doesn’t matter. For convenience and less prep work, buy the smallest peeled shrimp you can find.
- Chinese five spice – If you can’t find this at the store, it’s easy to make Chinese five spice. It keeps for about 6 months in the pantry, so you can use it in other dishes.
- Ginger and lemongrass – You can easily substitute freshly grated with paste instead. These can be found in tubes in the produce section of the grocery store. Lemongrass is not traditionally used in Chinese cooking, so feel free to omit altogether.
- Wonton wrappers – I like to use these wrappers to form decorative looking points at the tops of the dumplings . However, siu mai are traditionally made with thin, round dumpling wrappers, so feel free to use those instead.
Shrimp and pork shumai recipe video
Making and steaming dumplings may look difficult, but it’s really quite simple. Just make the filling in a food processor, stuff it into a wrapper, and steam them in basket style steamer.
To see how to make this Chinese dumpling recipe, watch the video located in the recipe card at the bottom of this post!
- Make the shrimp and pork shumai filling.
Combine the liquids, aromatics, spices, and sugar in a food processor. Next, you’ll add the ground pork and half of the shrimp and pulse a few times to combine into a smooth paste.
The remaining shrimp goes into the filling mixture, but it’s not part of the paste.
- Add filling to the dumplings.
Place one wonton wrapper on the counter and place of scoop of filling in the center. Then, dip your finger in water and run it along the edges of the wrapper.
Form the dumpling with your hands by gently squeezing the wrapper together to seal the sides. (See the photo above for a visual guide.)
Tap the bottom of the dumpling on the counter, or gently push down on it with your palm to flatten it. This helps it to stand up.
Repeat until all of the shrimp and pork shumai are made, then place them in the refrigerator for about 30 minutes.
Steaming pork shumai
- Add water to the wok, and line the bottom of a bamboo steamer with parchment paper.
- Place the steamer over the wok, and bring the water to a boil.
- Next, place the shumai in the steamer, leaving enough space so they aren’t touching each other.
- Cover and steam for about 8-10 minutes. While the dumplings are steaming, mix together a dipping sauce. I often make this dipping sauce recipe.
Shumai recipe notes and tips
- Storage – Transfer any leftover pork and shrimp dim sum to an airtight container and store in the refrigerator for 3 to 4 days.
- Reheating – Place your leftovers in a bamboo steamer for a few minutes until warmed through. Or, steam in the microwave by placing the shumai on a plate and covering tightly with plastic wrap.
- Scooping the filling – I like to use a small ice cream scoop to measure the filling because it’s easier and less messy. Plus, it guarantees that all of the siu mai are the same size.
- Make ahead – Cook the pork and shrimp dumplings just before serving, otherwise the filling makes the wrappers soggy.
You can, however, make the filling up to a day ahead of time. Just keep it covered in the refrigerator, then set it out on the counter for 15 minutes or so before making the siu mai.
- Freezing – Once formed, place the uncooked siu mai on a baking sheet and freeze until firm. Then, store in an airtight container with parchment between each layer. Use within a month and steam straight from the freezer, increasing the cooking time to about 15 minutes.
What to serve with siu mai
The shrimp and ground pork shumai is delicious on its own, or you could serve the steamed dumplings with other dim sum dishes. A few ideas:
- Steamed greens
- Fried rice or steamed rice
- Bok choy stir fry
- Chinese BBQ pork buns (Char Siu Bao)
- Wonton soup
- Pan fried beef noodles
- Pineapple teriyaki sauce
- Vietnamese fish sauce, (NOT the condiment, it’s an actual dipping sauce recipe)
- Crispy Chinese Chili Oil (recipe coming soon)
This post, originally published on Silk Road Recipes July 2020, was updated Dec. 20, 2021.
Shrimp and Pork Shumai + Video
- 1 lb ground pork
- 1 lb medium shrimp divided
- 5 green onions
- 2 tbsp soy sauce
- 2 tbsp sherry wine
- 1 tbsp sesame oil
- 1 tbsp Grated fresh ginger (or paste)
- 1 tbsp freshly grated lemongrass (or paste, See Note 1)
- 4 cloves garlic minced
- 2 tsp sugar
- 1 1/2 tsp Chinese five spice
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 cup water chestnuts chopped
- 1 package wonton wrappers (See Note 2)
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp ground chili paste
- 2 tsp sesame oil
- Trim green onions. Cut and separate white part from green. Finely chop the green part and set aside. Rough chop white ends.
- Transfer the ground pork, half of the shrimp, white part of green onions, soy sauce, sherry, sesame oil, ginger, lemongrass, garlic, sugar, Chinese 5 Spice powder, salt and white pepper to a food processor and pulse several times until ground and well combined. Using a spatula scrape down sides of bowl and pulse again until a smooth paste forms.
- Scoop the mixture into a medium bowl, and using a spatula, fold in remaining chopped shrimp, water chestnuts and chopped green onion tops.
- Place a 2 tablespoon scoop of the mixture into the center of a wonton wrapper and wet the edges with your finger with water. With your hands gather the sides of the wrapper up and around the filling, letting the wrapper pleat, squeezing the wrapper gently to seal and tap the dumpling to flatten the bottom so that it can sit upright. Repeat until all the filling is used. This should make about 30 dumplings.
- Place these on tray sprinkled with cornstarch to help them from sticking. Refrigerate uncovered for 30 minutes to firm up and make sure the wet wrapper pleats seal well and keep their shape (optional, see Note 2).
- Fill your wok with 2 cups water. Set a bamboo steamer over wok lined with a circular cut piece of parchment paper or coat with cooking spray/oil. Bring water to a boil and place your Shumai in bamboo steamer about a half an inch apart. Cover with lid and steam until filling is cooked through, about 8-10 minutes. Serve immediately with dipping sauce.
- While not a traditional Chinese ingredient and found more in Thai cooking, I find the flavor a delicious addition. Feel free to omit if you prefer. Most markets now sell lemongrass paste in tubes in the vegetable section.
- I like to use these wrappers to form decorative looking points at the tops of the dumplings. However, siu mai are traditionally made with thin, round dumpling wrappers, so feel free to use those instead.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.