Cantonese Shumai (Siu Mai) Recipe

Introduction

Cantonese Shumai, also known as Siu Mai, are classic steamed dumplings filled with a savory blend of ground pork and shrimp. They are a beloved dim sum staple, perfect as a snack or appetizer that’s easy to make at home.

Ingredients

• 250g ground pork
• 150g shrimp, peeled and chopped
• 30 wonton wrappers
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon finely chopped green onions
• 1 teaspoon grated ginger
• Salt and white pepper to taste

Instructions

1. Step 1: In a bowl, combine ground pork, chopped shrimp, soy sauce, sesame oil, green onions, ginger, salt, and white pepper. Mix well until fully blended.
2. Step 2: Place about 1 tablespoon of the meat mixture in the center of each wonton wrapper. Gather the edges around the filling, leaving the top open, and gently press the sides to shape the shumai.
3. Step 3: Arrange the shumai in a steamer lined with parchment paper or cabbage leaves to prevent sticking, leaving space between each dumpling.
4. Step 4: Steam over boiling water for 8 to 10 minutes, or until the filling is cooked through and the wrappers become tender but hold their shape.
5. Step 5: Serve hot with soy sauce or your favorite dipping sauce.

Tips & Variations

• Add a small piece of shiitake mushroom or water chestnut to the filling for extra texture and flavor.
• For a more colorful presentation, garnish the top with a small piece of carrot or a pea before steaming.
• If you don’t have wonton wrappers, square dumpling wrappers can also work well.

Storage

Store leftover shumai in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again for a few minutes until warmed through. Avoid microwaving as it can make the wrappers tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze shumai before cooking?

Yes, you can freeze uncooked shumai by placing them on a baking sheet to freeze individually, then transferring them to a sealed bag. Steam from frozen and add a few extra minutes to the cooking time.

What can I serve with shumai?

Shumai pairs well with soy sauce, chili oil, or a simple dipping sauce made from soy sauce and rice vinegar. They also complement other dim sum dishes like dumplings and buns.

Cantonese Shumai (Siu Mai) Recipe

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Cantonese Shumai (Siu Mai) are traditional steamed dumplings made with a savory filling of ground pork and shrimp, wrapped in thin wonton wrappers. This classic dim sum dish features a perfect balance of flavors and textures, delivering juicy and tender bites with every piece. These shumai are easy to prepare and steam, ideal for a delicious appetizer or snack.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 30–40 shumai 1x
• Category: Appetizer
• Method: Steaming
• Cuisine: Cantonese

Ingredients

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Filling

• 200 grams ground pork
• 150 grams shrimp, peeled, deveined, and finely chopped
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon Shaoxing wine (optional)
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon finely chopped green onions
• 1 tablespoon finely grated ginger

Assembly

• 30–40 wonton wrappers
• Carrot or peas for garnish (optional)

Instructions

1. Prepare the Filling: In a large bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, Shaoxing wine, sugar, salt, white pepper, green onions, and ginger. Mix well until all ingredients are thoroughly incorporated.
2. Fill the Wrappers: Place a wonton wrapper flat in the palm of your hand. Spoon about one tablespoon of the meat mixture into the center. Using your fingers, gently gather the wrapper edges around the filling, leaving the top exposed and shaping into an open cup.
3. Garnish and Arrange: Optionally, place a small piece of carrot or a pea on top of each shumai for added color. Arrange the shumai upright on a heatproof plate or bamboo steamer lined with cabbage leaves or parchment paper to prevent sticking.
4. Steam the Shumai: Bring water to a boil in a wok or steamer pot. Place the steamer basket over boiling water, cover, and steam the shumai for 8-10 minutes or until the filling is cooked through and the wrappers become tender and slightly translucent.
5. Serve: Carefully remove the steamer basket from heat. Serve the shumai hot with soy sauce, chili oil, or your preferred dipping sauce.

Notes

• For a smoother texture, finely chop shrimp or pulse briefly in a food processor.
• Do not overfill the wrappers to prevent bursting during steaming.
• If you don’t have Shaoxing wine, you can substitute dry sherry or omit it.
• Use fresh or thawed shrimp for best results.
• Keep shumai covered with a damp cloth before steaming to prevent wrappers from drying out.

Keywords: Cantonese Shumai, Siu Mai, steamed dumplings, dim sum recipe, pork and shrimp dumplings