Shumai (Shrimp & Pork Dumplings 燒賣)

Make this Chinese dim sum Shumai Recipe (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!

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! 😀

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5 from 17 votes

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.

Make this Chinese dim sum Shumai Recipe (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!

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! 😀

Time for some Shumai!!!

Shumai Recipe (Shrimp & Pork Dumplings 燒賣) Ingredients

Ingredients for Shumai Dumplings

The picture below shows what the ingredients look like right before Step 5: mixing all ingredients.Shumai Recipe (Shrimp & Pork Dumplings 燒賣) Ingredients

Tools for Shumai Dumplings

  • Microplane grater
  • Stainless Steel Steaming Rack Stand
  • 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.

Shumai Recipe (Shrimp & Pork Dumplings 燒賣)

Tips for Shumai Dumplings

1. 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.

2. 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.

3. 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. 🙁

4. Great Make Ahead Freezer Meals

Shumai is quite freezer-friendly. You can freeze them for up to 2 – 3 months.

5. 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.

Make this Chinese dim sum Shumai Recipe (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!

Watch How to Make Shumai 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)!

Make this Chinese dim sum Shumai Recipe (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!

Shumai (Shrimp & Pork Dumplings 燒賣)

Learn how to make Chinese dim sum Shumai (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!
5 from 17 votes
Print Rate This Recipe
Total: 50 minutes
Servings: 20 - 24
Calories: 80kcal
Author: Amy + Jacky

Ingredients 

Shrimp Paste

  • ½ pound tiger prawns or shrimps , finely chopped
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • ¼ - ½ teaspoon oil (Optional)

Pork Paste

Other

  • ¾ stalk green onions , finely chopped
  • 2 slices ginger , grated
  • 1 - 2 dried shiitake mushrooms , re-hydrated and finely chopped (see tips)
  • 20 - 24 round wonton wrappers

Tools

Instructions

  • 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.
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Video

Recipe Notes:

*Pro Tip: Chinese people believe that mixing by hand will create the best texture. Throwing the paste against the mixing bowl will increase the bounciness of the Shumai.
*Storage: the Shumai can freeze up to 2 - 3 months.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 80kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 230mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Course: Breakfast/Brunch, Dinner, Lunch
Cuisine: Asian, Chinese
Keyword: dumplings, instant pot dim sum, shumai, 燒賣
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Looking for more easy Chinese Dim Sum recipes? Don’t miss our Pressure Cooker Spare Ribs with Black Bean Sauce.

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!

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Sue Marie

I had shu mai for the first time at a buffet last year and it quickly became a favourite of mine. I finally got around to making it yesterday. Even though I did not have shitake mushrooms and used egg roll wrappers, they were as good as the ones at the restaurant. They weren’t the prettiest but I was very happy with the results. This is another A+J recipe to add to my list of favs. Thanks for sharing.5 stars

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kaliki

Amy & Jacky my husband & I tag teamed & made these Shumai for dinner tonight. it was delicious!! we all loved it. tell me though. i bought frozen pot sticker round yellow wraps and when i steamed them they fell down!! why?? strange. hope to find out what i did wrong.
this Pork Hash reminds me of my childhood. getting out of school, running to “the truck” buying Pork Hash
for .10ea. Manapua, and Rice Cake too!!5 stars

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Kelly

I made shumai the first time using this recipe. My husband said it was the best Shumai he has ever had. Thank you for a simple but delicious recipe!!! We will make this again, many times!!5 stars

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Vivian Lee

The was a great recipe thank you!! I made it b for cv dinner tonight 🙂5 stars

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Gale

Hi! I’m planning on making your IP shrimp and pork shumai. If I get a 10” bamboo steamer basket will it fit in my 8 qt IP? I’m assuming since the 8” fits the 6 qt then I can get by with the 10” bamboo steamer. More surface area = more dim sum per batch 😊

Thanks so much!

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Davee Chum

I have an 8 qt instantpot and I used an 8″ steamer. The 10″ will not fit in at all. Overall, it is a great recipe. I added scallopnon top of my shumai.

Gale

Hey…thanks for the reply! I realize now that I should have asked if the 10” fits on top (not inside) of the IP and still steam successfully. I’m still looking to purchase a quality bamboo steamer that’s 10” in diameter.5 stars

Angela L.

What is the best kind of steamer to use to cook frozen or fresh dim sum (dumplings) in the Instant Pot? A metal steamer with lots of holes, those stackable pot-in-Pot metal steamers (one with holes in the side), a collapsible metal steamer (opens like a flower) or silicone steamers? I’d prefer ones that are easiest to use and wash. Thanks!

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Emma

My siomai tasted good but the ground pork is a little too ground beefy like. Did I over cook them ? Or because I did not put cornstarch???

I also have a special steamer. From Amazon. Maybe I overcooked it.

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Amanda

Excited to try!

Do you need to use dried mushrooms or can you use fresh?

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Marilyn

Hi , I’m allergic to shrimp can I substitute lobster meat to the shrimp. How much should I add and how long should I steam it in the IP . Thank you for your delicious recipes.

Cindy Ng

Amazing recipe. I made this last night. My husband loves shu mai and often orders two baskets (for himself) when we go out for dim sum with my family.

I made these last night. While some work went into making them, they came out delicious and husband approved. I have to admit I wasn’t the best at forming the Shu mai with my hands, so midpoint I turned them into dumplings and froze them.

Thanks again for the great recipes. I’ve tried three of your recipes already and they have not failed me. Keep your cooking inspiration going.5 stars

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Jacky + Amy

Hi Cindy,

Hope you had a wonderful New Year & Christmas 🙂
Thank you so much for your kind words on the recipe!

Happy New Year to you and your family & please take care
Jacky

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