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!

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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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!

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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 Recipe (Shrimp & Pork Dumplings 燒賣)

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 Recipe (Shrimp & Pork Dumplings 燒賣)

  • 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 Recipe (Shrimp & Pork Dumplings 燒賣)

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 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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5.0 from 4 reviews
Shumai Recipe (Shrimp & Pork Dumplings 燒賣)
 
Prep
Cook
Total
 
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!
Author:
Recipe type: Breakfast/Brunch, Dinner, Lunch, Main Course, Meat, Intermediate
Cuisine: Chinese
Serving: 20 - 24 pcs
Ingredients
Shrimp Paste
  • ½ pound tiger prawns (or shrimps), finely chopped
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • Optional: ¼ - ½ teaspoon of oil
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 wonton wrappers, round
Instructions
  1. 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.
  2. 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 chicken stock.
  3. 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.
  4. 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.
  5. 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!!
  6. 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.
  7. 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.
    OR
    Cook Shumai on Stovetop:
    Steam the Shumai on high heat for 10 – 12 minutes on the stovetop.
  8. Serve: Remove the bamboo steamer from the pot and enjoy them immediately.
Notes
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.

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!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. 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.

    1. Hi Marilyn,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words. Lobster meat will work fine, but they are kind of expensive. You can just omit the shrimp and make 100% pork dumplings instead as well.

      Happy New Year & please take care
      Jacky

  2. 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.

    1. 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

    1. Hi Pamela,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. No sauce is needed for the shumai. You can dip them in some soy sauce if you prefer.

      Happy New Year & please take care
      Jacky

  3. Hi there, Came to this recipe in search of info on steaming. I’m going to make dim sum sticky rice pkgs and I’m wondering if I can steam them in the instant pot. Recipe I followed says 11/2 hours on stove top…..any thoughts on cooking time for steam setting in instant pot??? Thank you so much

  4. Hi I made the dumplings in the pressure cooker using the bamboo steamer the dumpling (wonton wrapper) really stuck should I use parchment paper or something in steamer and do I need to put wholes in it for steam any suggestions will be appreciated my husband really enjoyed the flavour of the dumplings kim

    1. Hi Kim,

      Hope you had a wonderful Christmas Holiday 🙂

      Yes, a parchment paper or a piece of lettuce at the bottom will work.

      Please take care & have a wonderful weekend
      Jacky

  5. Hello sorry to bother u again. I never got how long to cook the shumai. 10-12 minutes – OR -20-22 minutes? Thank u
    Teresa

  6. Hello, in your cooking direction you said to cook it for 10-12 min if cooking on stovetop, but in the comments below you mentioned to cook it for about 20-22 min if cooking on stovetop. I’m confused why is there two different cooking times if cooking on stovetop.
    Also, if I’m cooking with the metal steamer that has 3 racks stacked on top of each other with a metal pan on the bottom to hold the hot water for steaming how long to cook with that?
    Thank u
    Teresa

    1. Hi Teresa,

      thank you for your question 🙂

      Ahh!! My mind was thinking of frozen shumai in the comment.

      Does the metal steamer has holes in all 3 racks? If so, the cooking time should be the same.

      Take care & have fun cooking
      Jacky

  7. I just made these in the IP as directed on a metal steamer tray. My Shumai wonton wrapper did not stick to the mixture. 🙁 What did I do wrong?

  8. I love all you lP receipes, I can’t wait to try to make these in the near future. This is one of my must haves whenever I go to out to yum chai(drink tea). My other fav is cow mixtures(organs). When will you guys have a IP recipe for this dish?

    1. Hi John,

      thank you so much for your kind words and question 🙂

      Can’t promise, but we have added it to our super long to-make list.

      Take care & have fun cooking
      Jacky

  9. I love your recipes and I am excited to try this one next. If I freeze them and put them directly I know you said to add 2 minutes. Do I have to add any time to the slow release.
    Thank you,
    Natalia

    1. Hi Natalia,

      thank you for your kind words and question 🙂

      You will not have to add any time to the slow release for this recipe.

      Take care & have fun cooking
      Jacky

    1. Hi Marilyn,

      thank you for your kind words and question 🙂

      Yes, it will work fine.

      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.

      Take care & have fun cooking
      Jacky

  10. I like to eat dimsum sooooo much, I tried many receipes and I found yours is the best. With a great clue for mixing with hands and throwing the meat into the mixing bowl that’s the best clue that I have been looking so far.
    I tried this for potlock in my church.. they love it very much…
    Thank you!!

  11. This is very good! Thank you for the recipe!
    But how do I keep the skin from separating from the meat and opening up? I’ve tried spreading the meat onto the wanton skin to ensure that the skin touches the meat. But that hasn’t worked 100%. Thank you.

  12. Would you have to change the cook time or anything If you didn’t use the pork? Anything you would suggest adding instead (meat wise I only eat fish/shrimp).
    Thanks for all your hard work and recipies. You’re one of my fav go to’s!

    1. Thank you so much for your kind words Carly 🙂

      The cooking time will be the same.

      The shumai will not have the same texture without the pork.
      There is no good substitute texture for this recipe so give it a try and see how you like it!

      Take care & have fun cooking
      Jacky

  13. I haven’t tried this recipe yet but I just wanted to say how heartwarming that story was about your dad learning how to cook ? My dad was a cook in a Chinese restaurant and I remember all the red marks on his forearms from working in the kitchen. Looking forward to making these for my son, who is a siu mai and har gow fiend ? thank you for all the awesome recipes!!

    1. Thank you so much for your kind words Lisa 🙂

      We will be looking forward to hear what you and your son think of the shumai!

      Have fun cooking & have a great weekend
      Jacky

  14. These are delicious!!! I made them just as you have it here in the recipe and they are just like the shumai at our favorite dim sum place, which is absolutely wonderful since we live too far from it now. Now I can make it myself 🙂 THANK YOU!!!

  15. THis looks so delicious. I want to use the shrimp but need to substitute the pork with something else due to dietary restriction. Can I use ground chicken as a substitute? Will I need to change the spices as well? Thank you in advance!

    1. Hi Tanya,

      thank you for your kind words 🙂

      Ground chicken doesn’t work well with Shumai unless you use freshly ground dark meat.

      I would recommend using ground beef without the shrimp paste as Beef Shumai is also quite popular.

      Take care & have fun cooking
      Jacky

  16. Does the 2 tier bamboo steamer with the lid actually fit in the 6 quart instant pot? Or I could only use 1 tier with the cover at a time?

    1. Hi Jos,

      thank you for your question 🙂

      The 2 tier bamboo steamer can be fit in the 6 quart Instant Pot 🙂

      With the cover it is a tight fit.

      take care & have fun cooking
      Jacky

    1. Hi Anna,

      thank you for your question 🙂

      You can use store-bought unsalted chicken stock or water will be fine as a substitution.

      Take care & have fun cooking
      Jacky

  17. Hi, this website is absolutely amazing! I really want to try out this recipe but wanted to substitute the ground pork for ground beef (dietary restrictions). Do you think that would be okay? How might it change the cooking time etc?

    1. Hi Fatima,

      thank you for your question 🙂

      For Beef shumai, I would recommend skipping the shrimps all together as beef doesn’t go well with shrimp in a shumai.

      Cooking time will be the about 1 minute extra 🙂

      Take care & have fun cooking
      Jacky

  18. I bought this same steamer basket. It seems really tight when I close the Instant Pot lid. Could you leave the steamer basket lid off when cooking as it is a closed environment unlike steaming over a wok?

  19. Hi Amy & Jacky !

    How many of the dumplings will fit in the bamboo steamer at one time ? I’m assuming you don’t want to crowd them.

    I absolutely love your recipes. I was a chef in my younger years, and can honestly say that your flavor combinations and expert timing with the Instant Pot has opened a completely new culinary path for my family. We can’t thank you enough. I look forward to new recipes from you 🙂 (hint hint)

    1. Hi Kate,

      thank you for your kind words and question 🙂

      I would say it fits about 8 in the bamboo steamer at one time. With two levels, that means 16 🙂

      Have fun cooking!
      Jacky

    1. Hi Katie,

      Thank you for the question. No you don’t have to thaw them before cooking 🙂
      You may have to add an additional 2 minutes to the pressure cooking time!

      Happy New Year and Have Fun Cooking
      Jacky

  20. Hi–do you freeze them before or after steaming? Never made them I’m not sure! Thanks for the shellfish-free version. Could you also add carrot for crunch or would they lose the crunch? I have a major water chestnut hater over here. Thank you!

    1. Hi Susan, thank you for your question.
      Freezing them before steaming will make them taste better 🙂
      Generally carrots are added to the top of homemade shumais for decoration purpose. You can add just a tiny portion of finely chopped carrots to the mixture. Adding too much will make the shumai too crunchy 🙂

  21. I’m allergic to shellfish. Would you suggest just doubling the pork? (And obviously the seasoning to make the pork paste) The bamboo steamer doesn’t get damaged by the IP? That’s awesome!

    1. Hi Betty, thank you for your question.
      Yes you can double the pork, but you will lose the crunchiness from the shrimp. I would suggest adding bamboo shoot and chestnut into the pork paste to balance out the texture a bit.
      I have been using a bamboo steamer in the IP for quite some time and it still haven’t damaged yet.

      Enjoy 🙂
      Amy

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