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.

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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!

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Amanda
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Amanda

Excited to try!

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

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Marilyn
User
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
User
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.

Jacky + Amy
Editor
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

Pamela
User
Pamela

I would like to make these. It sounds really simple. Do you have a recipe for any type of sauce to serve with these?

Leslie
User
Leslie

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

Kim Dack
User
Kim Dack

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

Teresa Jackson
User
Teresa Jackson

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

Teresa Jackson
User
Teresa Jackson

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

Nan
User
Nan

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?

John
User
John

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?

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