shumai

Shumai is one of the most famous Cantonese Dim Sum.

Cantonese Shumai recipe

g of prawn meat, coarsely chopped

mushrooms,

pork belly,

white pepper

Shaoxing wine

sesame oil

caster sugar

oyster sauce

cornflour

salt

wonton skin

Marinate the prawn meat with 1 teaspoon of...

Marinate the prawn meat with 1 teaspoon of salt for 5 minutes. Wash away the salt under running water until the water runs clear.

Place the prawn in a colander to drain...

Place the prawn in a colander to drain away as much water as possible.

Combined all the ingredients and pound it on...

Combined all the ingredients and pound it on the plate repeatedly under it forms a firm mass, like a meatloaf or burger patty.

Place the filling on the wonton skin. Rotate...

Place the filling on the wonton skin. Rotate the Shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Flatten the base of the Shumai so that it can sit steadily on the steamer.

Steam over high heat, lid on for 10...

Steam over high heat, lid on for 10 minutes.

Served.

https://mediavine-res.cloudinary.com/video/upload/dtllcrgmog2zdd1fayil.mp4

Cantonese Shumai (Siu Mai ) recipe 烧卖 in 3 simple steps

Shrimp shumai are a classic dim sum item, that are delicately flavored and an elegant addition to any menu.

Shrimp shumai

tsp ginger (grated/finely chopped)

tsp garlic (grated/finely chopped, 1 clove)

oz shrimp (225 grams, peeled and deveined, raw)

water chestnuts ((from can/jar))

soy sauce

tsp sesame oil

tsp rice wine vinegar

dumpling wrappers (ie round dumpling wrappers)

Finely chop or grate the garlic and ginger.

Put them in the food processor along with the peeled shrimp and pulse so the shrimp are well broken up.

Add the water chestnuts and pulse to chop.

Add the egg white, soy sauce, sesame oil and rice wine vinegar and pulse to combine.

Set out dumpling/gyoza wrappers on a dry surface and put a tablespoon of the filling in the middle of each.

Dampen your finger and moisten the edge of one of the dumpling wrappers. Pinch together the wrapper in small folds, working your way round so the middle of the filling is still showing. Repeat with the rest of the dumplings.

Brush a steamer with oil or line it with a liner or parchment with holes cut into it. Place dumplings in steamer with a little space between them. If you can't fit all at once, cook in batches.

Set steamer over a pot of water and steam the dumplings for around 6-8 minutes until the shrimp filling is cooked.

Serve immediately, with your preferred dipping sauce or soy on the side.

The main dish of today’s bento is Shumai but my Shumai Bento is a colourful bento - the rice is covered with Japanese scrambled eggs and green peas, and decorated with the flower-shaped carrots. The pickled red cabbage adds an extra colour to the already colourful bento!Because bento is usually made mostly from left-over dishes or make-ahead dishes, the time indicated in this recipe only shows the time to pack the bento box.

Bento Box – Shumai Bento

rice ((note 1))

Shumai ((note 2))

½ portion Iri Tamago

½ portion Peas from Sanshoku Bento recipe

carrot

tbsp Sweet and Sour Pickled Red Cabbage

okazu

Fill about half of the bento box with the rice, allowing for 1cm / ⅜” margin at the top (see the first photo in this post).

Place Shumai pieces next to the rice, filling most of the remaining space of the bento box.

Put Pickled Red Cabbage in the okazu cup and place it next to the shumai.

Cover half of the rice with Iri Tamago and the rest with Peas.

Place the flower-shaped carrots over the line between the egg and the peas.

Recipe video above. Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha. And now you can get your Siu Mai fix on demand!  These Chinese steamed dumplings are filled with a classic pork and prawn filling. Serves 2 - 3 as a main meal, or more as part of a larger spread. Also see Japanese Shumai (smaller, topped with peas!)

Siu Mai (Shumai - Chinese Steamed Dumplings)

mushrooms

pork

sugar

tsp light soy sauce ((Note 4))

flying fish roe ((Note 8 for alternatives))

Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.

Add mushrooms, prawns and green onions, mix until just dispersed (don't crush the prawn meat).

Filling:

Form an "O" with your forefinger and thumb.

Place a wonton wrapper over the "O". Push in 1 heaped teaspoon of Filling and push down into the "O" hole.

Use a butter knife to smear more Filling into until level with edge of wonton.

Place on work surface and push down to flatten base and use fingers to shape into a round.

Making Siu Mai (process steps and video helpful!):

Line a 30cm/12&quot; bamboo steamer (or stove steamer) with baking paper with holes in it (Note 9)

Fill a wok big enough to hold steamer with about 2 cups of water (Note 10). Bring to rapid simmer over medium high heat.

Place Siu Mai in steamer (20 - 25 fits). Place lid on, place on wok over simmering water.

Steam 8 minutes, or until internal temperature of dumplings is 75°C/165°F. (If yours are bigger due to larger wonton wrappers are bigger, they will take longer).

Remove steamer from wok. Remove lid and place a tiny bit of roe in the middle of each dumpling.

Serve immediate with dipping sauce!

Steaming Dumplings:

Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).

Siu Mai Dipping Sauce:

Learn how to make Chinese dim sum Shumai (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork &amp; fragrant mushrooms. Great make ahead freezer meals!

Shumai (Shrimp & Pork Dumplings 燒賣)

tiger prawns

cornstarch

oil ((Optional))

unsalted chicken stock

soy sauce (Chinese: 生抽酱油)

fish sauce

onions

ginger (, grated)

wonton wrappers

Season Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.

Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.

Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.

Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.

Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!

Wrap Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ - 1 tbsp mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top (see video) Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid.

Pressure Cook Shumai: Place a steamer rack and pour one cup of water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and pressure cook at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release. OR Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 – 12 minutes on the stovetop.

Serve: Remove the bamboo steamer from the pot and enjoy them immediately.

https://www.youtube.com/watch?v=nfxkNV0g63Y

Short recipe tutorial on How to Make Shumai (Shrimp & Pork Dumplings 燒賣). You can make this Shumai recipe in Instant Pot Electric Pressure Cooker or steam on the stove.  

Shumai is a traditional Chinese Dim Sum also known as Siu Mai 燒賣, Shaomai, Siomai, or Siomay, depending on where you are. There are lots of variations of Shumai from Pork dumplings, to pork and shrimp dumplings, to beef dumplings, to fish dumplings. 

This Shumai recipe we’ve created is a mixture of Shrimp & Pork Dumplings made with crunchy shrimps, flavorful bouncy pork & fragrant shiitake mushrooms. The combinations of flavors and textures will give a deliciously satisfying mouthfeel. 

Just a quick note that these are great for make ahead freezer meals! 😀

Time to grab your pressure cooker and make this Shumai Recipe (Shrimp & Pork Dumplings 燒賣) with your Instant Pot Electric Pressure Cooker! Enjoy :)

🍅 FULL RECIPE: http://www.pressurecookrecipes.com/shumai-recipe-shrimp-pork-dumplings

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Shumai Recipe (Shrimp & Pork Dumplings 燒賣)

Shumai are easy to make and delicious as an appetizer, snack, or light meal. Filled with ground pork, minced shrimp, and shitake mushrooms, these steamed dumplings are tasty and filling.

Siomai

large shrimp, peeled, deveined and finely chopped

thumb-size ginger, peeled,

pepper

water

(30 pieces) shumai wrappers

lemon juice

chili garlic

Soak shiitake mushrooms

In a small bowl with warm water, soak shiitake mushrooms until softened. Using hands, squeeze liquid and then mince.

Make filling

In a bowl, combine ground pork, shrimp, mushroom, ginger juice, soy sauce, salt, sugar, and pepper until well-distributed.

Add cornstarch

In a bowl, combine corn starch and water, Stir until cornstarch is dissolved and add to pork mixture.

Mix well

Assemble dumplings

Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on the middle of the wrapper and then gather sides to form a "cup" around the filling. Repeat with the remaining mixture.

Steam

Arrange siomai in a single layer about 1/4-inch apart on a lightly greased steamer basket and steam for about 15 to 20 minutes or until cooked through.

Serve

Gently remove from steamer and serve hot with dipping sauce.

Combine dipping sauce

In a small bowl,combine calamansi juice, soy sauce and chili garlic sauce.

Dipping sauce

https://www.youtube.com/watch?v=HbEjE9CPVM8

Siomai made of ground pork, shrimp, and shitake mushrooms are tasty and filling. These steamed dumplings make a great appetizer, snack, or main meal!

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How to Make Pork Siomai

✅Ingredients

6 medium dried shitake mushrooms
1 pound ground pork
1/4 pound large shrimp, peeled, deveined, and finely chopped
1 thumb-size ginger, peeled, grated, and juice extracted
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 package (30 pieces) shumai wrappers

✅Instructions

In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze liquid and then mince.

In a bowl, combine ground pork, shrimp, mushroom, ginger juice, soy sauce, salt, sugar, and pepper until well-distributed.

In a bowl, combine corn starch and water, Stir until cornstarch is dissolved and add to pork mixture.

Mix pork mixture until very sticky.

Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on the middle of the wrapper and then gather sides to form a "cup" around the filling. Repeat with the remaining mixture.

Arrange siomai in a single layer about 1/4-inch apart on steamer basket and steam for about 15 to 20 minutes or until cooked through. 

Gently remove from steamer and serve hot with dipping sauce.

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#porksiomai #dumplings #shumai

Pork Siomai | Shumai

Pork Siomai

lbs pork

shrimp (minced)

sachets Knorr SavorRich Pork

jicama (minced)

black pepper

onion

carrots

scallions

wonton wrapper

Water

Combine ground pork and minced shrimp in a bowl. Gradually mix together.

Add jicama, carrot, onion, scallion, egg, ground black pepper, and sesame oil. Continue to mix until all the ingredients are well blended.

Add Knorr SavorRich Pork Liquid Seasoning. Mix well.

Scoop 1 1/2 tablespoons of the pork mixture and wrap in wonton wrapper (see video below for guidance). Perform  this step until the mixture is fully consumed.

Arrange in a steamer and then steam for 15 to 20 minutes.

Transfer to a serving plate. Serve with toyo and calamansi dipping sauce and some chili garlic paste.

Watch How to Cook Pork Siomai

https://youtu.be/fk6My-gCuUY

Shrimp shumai is a popular and delicious dim sum recipe that is easy to make at home. It&#039;s also a perfect recipe make head of time and freeze in batches!

Shrimp Shumai

garlic clove, chopped

½ inch piece fresh ginger, peeled and chopped

½ inch piece lemongrass, chopped

peeled,

rice wine vinegar

square wonton wrappers

Place garlic, ginger and lemongrass in a food processor and pulse 6 to 8 times or until finely ground and well combined. Scrape down sides of bowl.

Dice shrimp and place half into the food processor with the remaining ingredients. Process until a smooth paste just comes together. Pour filling into a mixing bowl and fold in remaining shrimp.

Place ½ tablespoon of the mixture into the center of a wonton wrapper and wet the edges with a small amount of water.

Assemble: Bring all the sides into the center and press any excess wrapper down onto the sides to gently seal (the tops should still be exposed with the shrimp mixture). Flatten the top and place onto a baking sheet. Top each shumai with a piece of sliced green onion. Repeat until all the filling and wrappers have been used.

Fill base a pot with 2 inches of water. Top with steamer and line steamer with a layer of lettuce leaves and arrange shumai on top, 1 inch apart (this will be done in batches). Cover steamer with lid and place over medium-high heat. Steam shumai for 8 to 10 minutes or until shrimp has just cooked through.

Serve shu-mai hot with ponzu sauce or a mixture of soy sauce and sesame oil for dipping.

Made last night - my new favorite!!!  These little guys look fancy and complicated, but they were SO simple and almost as beautiful as your photos.   I did use Gyoza wrappers (round) so didn't need to fold down corners.    Also, I don't have a bamboo steamer, so I used my metal steamer basket lined with the lettuce and it worked just perfectly.  Thank you for the inspiration!!!

Can't wait to try this recipe - one dim-dumb question... I don't have a steamer.  Is there another option for cooking these?

Eating these right now! Made them very early in the afternoon and let them chill in the fridge till dinner time, which was so easy! Very flavorful! I didn't have any lemongrass so I used a couple runs of lime zest instead. I like these better than the ones we get for take-out and who knew the were so easy?! Thank you for the recipe, will enjoy these again soon.

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Top 8 shumai recipes from across the web

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Top Tags

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Shumai (Shrimp & Pork Dumplings 燒賣)

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The most viewed shumai recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine