Description
Classic Cantonese-style Xiu Mai (Shumai) dumplings made with juicy pork and shrimp filling, wrapped in thin dumpling skins and steamed to perfection.
Ingredients
- 8 oz ground pork
- 4 oz raw shrimp, peeled, deveined, and finely chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp green onions, finely chopped
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 24 round dumpling wrappers
- 2 tbsp water (as needed)
- Optional: fish roe or diced carrots for garnish
Instructions
- In a large bowl, combine ground pork and chopped shrimp.
- Add soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, white pepper, green onions, ginger, and cornstarch. Mix until well combined and slightly sticky.
- Place about 1 tablespoon of filling in the center of each dumpling wrapper.
- Gently gather the sides of the wrapper around the filling, leaving the top exposed. Lightly press to shape.
- Garnish the top with fish roe or diced carrots if using.
- Arrange dumplings in a parchment-lined steamer, leaving space between each.
- Steam over boiling water for 8–10 minutes, or until the filling is fully cooked.
- Serve hot with soy sauce or chili oil.
Notes
- Do not overmix the filling to keep the texture tender.
- Use parchment paper or cabbage leaves to prevent sticking.
- Shumai can be frozen before steaming for later use.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 4 dumplings
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
