Shumai - Cantonese Pork & Shrimp Steamed Dumplings
These Homemade Shumai are tender, juicy, and packed with savory pork, shrimp, and umami-rich mushrooms. They’re a classic dim sum favorite that feels special enough for holidays but simple enough to make at home.
Ingredients
- 1 lb Ground Pork
- ½ lb (8 oz) Shrimp, finely chopped
- 4 Dried Shiitake Mushroom, rehydrated and minced
- 1 tbsp Shaoxing rice wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Sesame oil
- 2 tsp Chicken bouillon
- 2 tsp Sugar
- ½ tsp Salt
- ½ tsp White pepper
- 2 tbsp Water
- 1 tbsp Cornstarch
- 25 Wonton wrapper
- Fish roe, for garnish, optional
Instructions
- Finely chop the shrimp and shiitake mushroom, then set them aside.
- In a large bowl, combine ground pork, chopped shrimp, minced mushrooms, Shaoxing wine, light soy sauce, oyster sauce, sesame oil, chicken bouillon, sugar, salt, white pepper, water, and cornstarch. Mix until the mixture becomes sticky and well combined.
- Assemble Shumai: Place a wonton wrapper in your palm. Add about 1 tablespoon of filling to the center. Gently gather the wrapper around the filling, leaving the top open. Add more filling if needed. Squeeze the wrapper to create a cup shape, then lightly press the bottom on the counter to create a flat base. (See photos above)
- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange shumai inside, leaving space between each dumpling.
- Steam over boiling water for about 10 minutes, or until the filling is cooked through.
- Garnish with some fish roe. Serve hot with dumpling sauce, chili oil, or black vinegar dipping sauce.
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