Dim Sum Shumai - A Classic Cantonese Steamed Dumpling

Haini

Shumai is always a dim sum favorite! It has a wonderfully chewy and crunchy texture with a delicious pork and shrimp filling. It has a lovely appearance and a wonderful taste!

5 from 2 votes

Print Recipe Pin Recipe Save

Prep Time 45

Cook Time 10

Total Time 55

Course Breakfast, Dinner, Lunch

Cuisine Chinese

Servings people

Ingredients

300 g Ground Pork
150 g Shrimp, peeled and deveined, cut in small pieces
100 g Carrot, diced finely
2 Green Onions, chopped
1 Egg
1 tbsp Light Soy Sauce
1 tbsp Fish Sauce
1 tsp Sugar
1/2 tsp Salt
1 tsp Ginger, grated
1 Garlic Clove, grated
2 tsp Cornstarch
2 tsp Sesame Oil
30-32 Wonton Skins (or Shumai Skins)
some Fish Eggs for garnish

My Special Dipping Sauce

1 tbsp homemade Red Chili Oil
1 tbsp Light Soy Sauce
1/2 tbsp Chinese Black Vinegar
1/4 tsp Sugar
1 Garlic, minced

Instructions

In a large mixing bowl, mix together ground Pork, Shrimp, Carrot, chopped Green Onions, Egg, Ginger, Garlic, Light Soy Sauce, Fish Sauce, Sugar, Salt and Sesame Oil. Set aside.
If you have square Wonton Skins, cut off the corners to make an octagon shape (check out my video for a better visual understanding).
Sprinkle some flour onto your countertop as a place to rest the Shumai once they are made.
Add about 1 tbsp of filling to the wrapper. Use your thumb and forefinger to hold the wrapper into an "O" shape and slowly rotate (see video).
Use a butter knife (or the bottom of a spoon) to flatten the filling and firm up the shape.
Repeat with the rest of Shumai.
Place Shumai in a bamboo steamer over a wok of boiling water. Steam for about 10 minutes on medium-high heat.
Garnish with some Fish Eggs (I prefer the red salmon caviar!) on top.
Prepare the dipping sauce. Mix together the Red Chili Oil, Light Soy Sauce, Chinese Black Vinegar, Sugar and Garlic in a bowl.
Ready to serve and enjoy! Or you can enjoy Shumai without any sauce.

Video

Notes

I made 30-32 Shumai in this recipe. You can make them small or big.
The leftover Shumai, uncooked, can be stored in the freezer and they are ready to steam when you need them.
I use Wonton Skins to make Shumai. Buy the round ones if you can find them in the Asian store, or buy the square ones and cut them into octagons for easier shaping. This is easy to do. No fancy skills required for Shumai! Check out my video for clear visual instructions.