Cantonese Shumai (Siu Mai) Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30-40 shumai 1x
- Category: Appetizer
- Method: Steaming
- Cuisine: Cantonese
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
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