published Dec 22, 2021, updated Aug 10, 2022 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. Other names/spellings: shu mai, siu mai, shao may Pronunciation:shoo maeCourse:breakfast, dim sum, or appetizerPreparation:steamedDifficulty: Medium 🥄🥄
Ingredient notes and substitutions
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!
Instructions
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. 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
Shumai recipe notes and tips
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 greensFried rice or steamed riceBok choy stir fryChinese BBQ pork buns (Char Siu Bao)Wonton soupPan fried beef noodlesDipping saucesPineapple teriyaki sauceVietnamese 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.
