Chinese · Lunch · Dinner · Snack
Shumai
燒賣 (Siu Mai)
Juicy open-topped dim sum dumplings packed with lean pork, sweet shrimp, shiitake and crunchy water chestnuts, steamed until tender and finished with a bright dot of carrot.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 49% · Fat 16% · Protein 35%
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Ingredients
For 4 servings- 250 gExtra-lean ground pork (96% lean)
- 200 gRaw shrimp, peeled and deveined
- 4 large60 gFresh shiitake mushrooms, finely diced
- 1/2 cup60 gCanned water chestnuts, drained and finely diced
- 2 stalks30 gScallions, finely sliced
- 1 tbsp6 gFresh ginger, grated
- 1 tbsp16 gLow-sodium soy sauce (filling)
- 1 tbsp15 gShaoxing rice wine
- 1 tsp5 gToasted sesame oil
- 1 tbsp8 gCornstarch
- 1/4 tspGround white pepper
- 1/2 tspSugar
- 1/4 tspSalt
- 24 wrappers190 gRound wonton (shumai) wrappers
- 1 small20 gCarrot, very finely grated
- 4 leaves80 gNapa cabbage leaves, for lining the steamer
- 4 cups950 gWater, for steaming
- 2 tbsp32 gLow-sodium soy sauce (dipping) (optional)
- 1 tbsp15 gRice vinegar (dipping) (optional)
Steps
- 1
Roughly chop half the shrimp into small pieces and finely mince the other half into a paste.
- 2
In a large bowl, combine the pork, all the shrimp, soy sauce, rice wine, sesame oil, cornstarch, white pepper, sugar and salt.
- 3
Stir the mixture firmly in one direction for 2 minutes until it turns sticky and springy.
- 4
Fold in the shiitake, water chestnuts, scallions and ginger.
- 5
If your wrappers are square, trim them into circles with a cookie cutter or knife.
- 6
Hold a wrapper in a loose fist and spoon about 1 heaped tablespoon of filling into the centre.
- 7
Squeeze your hand gently around the dumpling to gather the wrapper up the sides, leaving the top open, and press the filling flat with a wet spoon.
- 8
Tap the base on the counter so it stands upright, then repeat with the remaining wrappers and filling.
- 9
Top each dumpling with a small pinch of grated carrot.
- 10
Line a bamboo steamer with the napa cabbage leaves and arrange the shumai about 2 cm apart.
- 11
Bring the water to a boil in a wok or pot that fits the steamer.
- 12
Steam the shumai over high heat for 8 to 10 minutes, working in batches if needed, until the shrimp is pink and the pork reaches 71 °C / 160 °F in the centre.
- 13
Mix the dipping soy sauce with the rice vinegar, if using.
- 14
Serve the shumai hot from the steamer with the dipping sauce.
Swaps, storage and make-ahead
Swaps
- Use ground chicken or turkey instead of pork if that is easier to find, and steam until the centre reaches 74 °C / 165 °F.
- Replace the shrimp with extra pork and more diced shiitake for a shellfish-free version.
- For a gluten-free version, use tamari labelled gluten-free instead of soy sauce, dry sherry labelled gluten-free instead of Shaoxing wine, and wrappers labelled gluten-free, since regular wonton wrappers contain wheat.
- Swap the grated carrot for a few green peas or fish roe (tobiko) on top, as in the photo.
Storage
Refrigerate cooked shumai in an airtight container within 2 hours and eat within 3 to 4 days, re-steaming for a few minutes until steaming hot in the centre. They taste best fresh, as the wrappers can turn a little chewy after chilling.
Make ahead
Mix the filling up to 1 day ahead and keep it covered in the fridge, or fill the dumplings, freeze them uncooked on a tray, then bag them and steam from frozen for a few extra minutes until the centre reaches 71 °C / 160 °F.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenCrustaceansEggsSoySesameSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (473 g) | Per 100 g | |
|---|---|---|
| Calories | 292 kcal | 62 kcal |
| Protein | 25.9 g | 5.5 g |
| Carbohydrates | 35 g | 7.4 g |
| of which sugars | 2.1 g | 0.4 g |
| Fiber | 2.2 g | 0.5 g |
| Fat | 5 g | 1.1 g |
| of which saturated | 1.3 g | 0.3 g |
| Sodium | 927 mg | 196 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
