Make this Chinese dim sum Shumai Recipe! Shumai is also known as Siu Mai 燒賣, Shaomai, or Siomai. Pork Dumplings made with crunchy shrimps, flavorful bouncy pork & fragrant shiitake mushrooms give a deliciously satisfying mouthfeel. Great make ahead freezer meals! 😀
Every bite of Shumai reminds me of my dad.
He began his culinary journey when I was 9. He started learning how to make food like Chinese doughnut (油炸鬼 Youtiao), Egg Tart 蛋撻, and Moon Cake 月餅. Then, he began recreating dishes from his childhood one by one without recipes, just by memory.
But, he didn’t want to stop there. He wanted to cook restaurant-quality Chinese food. So, he applied for Chinese culinary school.
It was tough. I still remember the long strips of red burns on his arms from the splattering hot oil as he learns to use the commercial wok. New scars would form before the old ones heal. I still remember how his wrist would be so sore from all the tossing and how exhausted he was from cooking for the whole day in the hot kitchen. But, he never gave up.
During culinary school, one of his assignments were to perfect Shumai. So, he kept practicing and made dozens after dozens after dozens…ENDLESS dozens of Shumai!!! I had them for breakfast, packed them for lunch, ate them after-school, and added some on the side for dinner. My dad and I still laugh every time we mention “Shumai“. LOL~
My dad always say that I was his biggest fan. Yes, I will always be your biggest fan, Dad! 😀
Happy Father’s Day to YOU and all the amazing dads in the world! <3
Time for some Shumai!!!
Ingredients for Shumai Recipe (Shrimp & Pork Dumplings 燒賣)
- Wonton wrappers
- Tiger prawns or Shrimps
- Ground pork
- Dried shiitake mushroom
- Green onions
- Unsalted homemade chicken stock
- Shaoxing wine
- Light soy sauce
- Fish sauce
- Sesame oil
- Ground white pepper
- Optional: oil
The picture below shows what the ingredients look like right before Step 5: mixing all ingredients.
Tools for Shumai Recipe (Shrimp & Pork Dumplings 燒賣)
- Microplane grater
- Steamer rack
- Bamboo steamer – we use 6qt pressure cooker & 8″ steamer basket in the link (size: 8 x 8 x 5.5 inches) fits snugly into the pot (as shown in video).
- Parchment paper liners with holes – these aid steaming and avoid having food residue stuck onto the bamboo steamer. You may have seen some restaurants use a piece of lettuce as a substitute.
Tips for Shumai Recipe (Shrimp & Pork Dumplings 燒賣)
- Mixing + Throwing by Hand: Chinese people believe that mixing by hand will create the best texture for the meat, and throwing the paste against the mixing bowl will increase the bounciness of the Shumai.
- Decorative Garnishment: We omitted the decorative garnishment on top of the Shumai because we couldn’t get crab roe. Plus, we didn’t want to use green peas (more suitable for beef Shumai) or diced carrots as a substitute.
- Serve the Shumai Immediately!! Shumai is best enjoyed right out of the bamboo steamer, or else the wrapper skin will start to dry up and the meat will begin to harden. 🙁
- Great Make Ahead Freezer Meals: Shumai is quite freezer-friendly. You can freeze them for up to 2 – 3 months.
- Using the Pressure Cooker to Steam: This is a great way to steam in the summer or hot weather as it won’t heat up the kitchen. However, using the stovetop method works great too.
Watch How To Make This Shumai Recipe (Shrimp & Pork Dumplings 燒賣) Video:
Can’t see the cooking video? Watch it here.
Now it’s YOUR turn to take out your pressure cooker and make some Shumai Recipe (Shrimp & Pork Dumplings 燒賣)!
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Recipe type: Breakfast/Brunch, Dinner, Lunch, Main Course, Meat, Intermediate
Serving: 20 - 24 pcs
- ½ pound tiger prawns (or shrimps), finely chopped
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- Optional: ¼ - ½ teaspoon of oil
- ½ pound ground pork
- 2 tablespoons unsalted homemade chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 2 teaspoons light soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground white pepper
- ½ teaspoon sugar
- ¾ stalk green onions, finely chopped
- 2 slices ginger, grated
- 1 – 2 dried shiitake mushrooms, re-hydrated and finely chopped (see tips)
- 20 – 24 wonton wrappers, round
- Season the Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 teaspoon of cornstarch and ¼ teaspoon of salt.
- Season the Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tablespoon of cornstarch, ½ teaspoon of ground white pepper, ½ teaspoon of sugar, 1 tablespoon of Shaoxing wine, 2 teaspoons of light soy sauce, 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, and 2 tablespoons of unsalted homemade chicken stock.
- Make the 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 the Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ - 1 tablespoon of 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.
- Cook Shumai in Electric Pressure Cooker: 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 cook at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release.
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.
Storage: the Shumai can freeze up to 2 - 3 months.
Looking for more easy Chinese Dim Sum recipes? Don’t miss our Pressure Cooker Spare Ribs with Black Bean Sauce.
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