Shrimp and Pork Shumai Recipe (Juicy Chinese Steamed Dumplings | Siu Mai) | Cooking with Dog

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often more affordable.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling wrappers

Rice paper can be a healthier option, while dumpling wrappers are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is a leaner protein, while tofu is a cost-effective alternative.

Thaw the frozen peeled shrimp in a bowl of lukewarm water mixed with salt and baking soda for 20 to 30 minutes.

Discard the salt water and rinse the shrimp thoroughly under running water.

Place the shrimp in a mesh strainer and pour clean water over it, then hit the strainer against a kitchen towel to remove excess water.

Spread the shrimp on a paper towel and wrap it to remove moisture thoroughly.

Rub a small amount of sake into the shrimp to eliminate any smell.

Cut some shrimp into 18 pieces about the size of the tip of your little finger for topping.

Chop the rest of the shrimp into thin slices and then chop them with a knife until they are almost a paste or roughly chopped, as preferred.

In a bowl, add potato starch to the chopped onion and toss to coat evenly.

In a separate bowl, combine ground pork, chopped shrimp, salt, sugar, chopped ginger root, sake, oyster sauce, sesame oil, and pepper.

Mix the meat mixture until it becomes gooey, first mixing roughly and then spinning your hand around to incorporate air.

Add the chopped onion to the meat mixture and gently fold it in until evenly distributed.

Wrap half of the meat filling in shumai wrappers, placing a little over 1 tablespoon of the mixture in the center of each wrapper.

Lightly press the meat to attach it to the wrapper, gather the edges to form a cylindrical shape, and top with a piece of shrimp dipped in potato starch.

Flatten the bottom of the shumai and place them on a tray lightly covered with potato starch to prevent sticking.

Prepare the steamer by arranging cabbage leaves on a plate to absorb juices from the shumai, or use parchment paper directly.

Cover the shumai with the lid and steam on high heat until steam comes out vigorously, then cook for about 8 to 10 minutes.

Check if the shumai are cooked thoroughly by splitting one in half to inspect the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens