HOMEMADE PORK SHUMAI | learn how to make siu mai dumpings!

pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based alternative, while chicken is a more affordable protein.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling wrappers

Rice paper is gluten-free, while dumpling wrappers can be more cost-effective.

Mix the pork with a little sesame oil and cornstarch slurry in a bowl to keep the pork tender and bind the filling together.

Add green onions, shiitake mushrooms, water chestnuts, oyster sauce, soy sauce, sugar, and white pepper into the bowl with the ground pork.

Mix everything with your hands just until well combined.

Set the pork filling on a work surface along with wonton wrappers and a lined baking sheet.

Place a rounded tablespoon of the pork filling in the center of a wonton wrapper and spread it out to the edge, leaving an eighth-inch border around the edge.

Fold the edges of the wrapper up by bringing your pointer finger and thumb together, pinching little pleats around the edge.

Press the bottom flat and finish the top with a little extra spoonful of pork filling.

Repeat the process until you have a whole tray of shumai.

Prepare a steamer pot by bringing water to a boil and lightly spritzing the surface with cooking spray.

Place the shumai in the steamer baskets, giving each dumpling a little breathing room.

Cover and cook for seven minutes or until the wrapper is tender and the pork filling is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens