Introduction

Cantonese Shumai, also known as Siu Mai, is a classic dim sum favorite featuring a flavorful pork and shrimp filling wrapped in delicate dumpling wrappers. These bite-sized treats are steamed to perfection and topped with a hint of diced carrot for a pop of color. Whether you’re new to making dumplings at home or looking to perfect this traditional recipe, this guide will walk you through every step.

The image shows a bamboo steamer basket filled with multiple pieces of shumai dumplings. Each dumpling has two visible layers: the outer layer is a pale yellow, pleated wrapper that holds the filling, and the inner layer is a light brown pork and mushroom mixture with a slightly chunky texture. On top of each dumpling, there is a small pile of finely diced bright orange carrot pieces that add a pop of color. The dumplings are arranged closely together on a sheet with steam holes visible underneath them. The steamer basket sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 to 8 small dried scallops (or 2 large dried scallops) (optional)
1/2 pound 80% lean ground pork
1 1/2 tablespoons tapioca starch (can sub with cornstarch)
1/4 cup water
1 1/2 tablespoons peanut oil (can sub with canola oil)
1/2 tablespoon sesame oil
1/2 pound shrimp
1/2 cup chopped water chestnuts
2/3 cup chopped shiitake mushrooms
1 tablespoon minced ginger
1/4 cup sliced scallions
2 tablespoons oyster sauce
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon white pepper
25 to 30 thin round dumpling wrappers (preferably 3 1/4-inch diameter)
1/4 cup finely diced carrots
Bamboo steamer
Liner papers for bamboo steamer

Instructions

Step 1: If using dried scallops, rinse and soak them in water for at least 4 hours or overnight until soft. Shred them by hand to yield about 3 to 4 tablespoons.
Step 2: In a mixing bowl, combine ground pork, tapioca starch, and water. Stir vigorously with a wooden spoon for several minutes until the mixture becomes paste-like and you hear squishing sounds; this tenderizes the pork.
Step 3: Add peanut oil and sesame oil to the pork mixture and stir to combine. Set aside.
Step 4: Chop shrimp into small 1/4-inch pieces and add to the bowl with ground pork.
Step 5: Add chopped water chestnuts, shiitake mushrooms, minced ginger, and sliced scallions to the bowl. Stir well.
Step 6: Mix in oyster sauce, kosher salt, sugar, and white pepper until fully incorporated.
Step 7: Prepare your steaming setup: line a bamboo steamer with parchment paper if cooking immediately, or line plates/sheet pans if freezing.
Step 8: To shape each dumpling, place one wrapper in your left hand and add about 2 tablespoons of filling in the center.
Step 9: Use a butter knife or spoon in your right hand to press the filling down into the crook of your left hand, forming a well-packed mound.
Step 10: Shape the dumpling by squeezing around the filling with your thumb and pointer finger forming an “o” shape, and support underneath with your ring finger to keep it round and upright.
Step 11: Fill the dumpling all the way to the top so no excess wrapper shows on the surface, ensuring a neat appearance after steaming.
Step 12: Place the shaped dumpling upright on a flat surface; straighten if leaning, then transfer to the lined bamboo steamer or plate. Repeat until all filling is used.
Step 13: Top each dumpling with about 1/4 teaspoon of finely diced carrot for color and a slight crunch.
Step 14: To cook, cover the bamboo steamer and fill a wok with about 2 ½ inches of water. Bring water to a boil, then place the steamer over the boiling water. Steam for 7 to 8 minutes, or until the internal temperature reaches 165ºF. Remove and serve.
Step 15: To freeze, place uncooked dumplings on a lined plate and freeze until firm. Then transfer to freezer bags. Steam from frozen for 9 to 10 minutes without defrosting before serving.

Tips & Variations

Soaking and shredding dried scallops adds a deep umami flavor, but you can omit for a simpler shrimp-pork shumai.
Tapioca starch helps tenderize the pork; cornstarch is a suitable substitute if unavailable.
For convenience, substitute fresh shiitake mushrooms with dried rehydrated ones or add other mushrooms like cremini for variety.
Use parchment paper liners to prevent shumai from sticking to the bamboo steamer and ensure easy removal.
Add finely chopped water chestnuts for a pleasant crunchy contrast in texture.

Storage

Uncooked shumai freeze well when placed on a lined tray or plate and cooled until firm, then transferred to freezer bags for up to 2 months. Steam frozen shumai directly without thawing for about 9 to 10 minutes. Cooked shumai are best eaten fresh but can be refrigerated in an airtight container for up to 2 days. Reheat by steaming gently to maintain texture and flavor.

How to Serve

Seven round dumplings arranged on a white speckled plate, each dumpling has a yellow, thin wrapper folded around a beige filling mixed with small green and dark brown pieces, topped with a small pile of finely chopped bright orange carrot. The plate is on a white marbled surface, with a small white bowl filled with sliced green onions on the top left and a white cup containing green tea on the top right next to a pair of brown chopsticks. A part of a light green plate with dumplings and a wooden spoon with dark chili paste is at the bottom right, and a soft light pink cloth is partially visible on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shumai without dried scallops?

Yes, dried scallops add extra depth but are optional. The shumai will still be flavorful using just pork and shrimp.

Can I use a metal steamer instead of bamboo?

Absolutely. A metal steamer or any steaming basket works fine. Just be sure to line it with parchment or cabbage leaves to prevent sticking.