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Cantonese Shumai (Siu Mai, 燒賣) Recipe

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★★★★★

4.6 from 102 reviews

Classic Cantonese Shumai (Siu Mai, 燒賣) are steamed dumplings filled with a savory mixture of ground pork, shrimp, water chestnuts, shiitake mushrooms, and dried scallops. These bite-sized treats feature tender, juicy filling wrapped in thin dumpling wrappers, topped with diced carrots, and steamed to perfection in a bamboo steamer. Perfect as a dim sum staple or appetizer, this recipe includes tips for making, shaping, steaming, and freezing shumai for later enjoyment.

Ingredients

Scale

Seafood and Meat

  • 6 to 8 small dried scallops (or 2 large dried scallops) (optional)
  • 1/2 pound 80% lean ground pork
  • 1/2 pound shrimp

Vegetables and Aromatics

  • 1/2 cup chopped water chestnuts
  • 2/3 cup chopped shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1/4 cup sliced scallions
  • 1/4 cup finely diced carrots (for garnish)

Starches and Oils

  • 1 1/2 tablespoons tapioca starch (can substitute with cornstarch)
  • 1/4 cup water
  • 1 1/2 tablespoons peanut oil (can substitute with canola oil)
  • 1/2 tablespoon sesame oil

Seasonings and Sauces

  • 2 tablespoons oyster sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Wraps and Equipment

  • 25 to 30 thin round dumpling wrappers (preferably 3 1/4-inch diameter)
  • Bamboo steamer
  • Liner papers for bamboo steamer

Instructions

  1. Prepare the dried scallops: Rinse and soak dried scallops in water for at least 4 hours or overnight until soft. Shred the scallops by hand to yield about 3 to 4 tablespoons.
  2. Tenderize the pork: In a mixing bowl, combine ground pork with tapioca starch and water. Stir well with a wooden spoon for several minutes until the pork develops a paste-like consistency and you hear squishing sounds. This tenderizes the meat. Then add peanut oil and sesame oil and mix thoroughly.
  3. Add the seafood and aromatics: Chop shrimp into 1/4-inch pieces and add to the pork mixture. Then add chopped water chestnuts, shiitake mushrooms, minced ginger, and sliced scallions. Stir to combine.
  4. Season the filling: Add oyster sauce, kosher salt, sugar, and white pepper to the mixture. Mix all ingredients thoroughly until well incorporated.
  5. Prepare steamer: Line a bamboo steamer with parchment paper if cooking immediately. If freezing, line a plate or sheet pan with parchment paper to arrange uncooked dumplings.
  6. Form the dumplings: Place a dumpling wrapper on your left hand’s palm. Spoon about 2 tablespoons of filling into the wrapper’s center. Position it in the crook of your left hand to support shaping.
  7. Shape the shumai: Using a butter knife or spoon in your right hand, press the filling down into the crook of your left hand. Use your left thumb and pointer finger to shape dumpling into a round shape about 1 1/2 inches in diameter, cradling underneath with your ring finger. Make sure to fill dumpling to the top without excess wrapper visible.
  8. Stabilize dumpling: Place the filled dumpling on a flat surface to check it stands upright without leaning. Adjust shape if needed. Transfer dumpling to the lined bamboo steamer or plate. Repeat until all filling is used.
  9. Garnish dumplings: Top each shaped dumpling with approximately 1/4 teaspoon of finely diced carrots.
  10. Steam the shumai: Fill a wok with water up to 2 ½ inches and bring to a boil. Place the covered bamboo steamer over the boiling water carefully. Steam dumplings for 7 to 8 minutes, or until the filling reaches an internal temperature of 165°F (74°C).
  11. Remove and serve: Carefully lift the bamboo steamer from the wok. Serve shumai hot as a delicious appetizer or dim sum dish.
  12. Freezing instructions: Arrange uncooked shumai on a parchment-lined plate or sheet pan and freeze until firm. Transfer frozen dumplings to a freezer bag. To cook from frozen, steam shumai for 9 to 10 minutes without defrosting.

Notes

  • Chopping or buying pre-chopped water chestnuts adds a delightful crunch to the filling.
  • Use fresh or soaked dried shiitake mushrooms for optimal flavor. Rehydrate dried mushrooms in warm water if needed.
  • Tapioca starch helps tenderize the meat and create a smooth texture; cornstarch can be used as a substitute.
  • If you prefer, peanut oil can be substituted with canola oil, but peanut oil adds a characteristic richness.
  • Steam shumai in a bamboo steamer for an authentic texture and presentation.
  • Do not overfill the wrappers to ensure the dumplings hold shape and cook evenly.
  • Freezing shumai prior to cooking allows for convenient make-ahead snacks or meals.
  • Ensure steaming water does not touch dumplings, which can cause sogginess.

Keywords: Shumai, Siu Mai, Cantonese Dumplings, Dim Sum, Steamed Dumplings, Pork and Shrimp Dumplings, Chinese Appetizer

Find it online: https://kochenmitviktoria.com/cantonese-shumai-siu-mai-recipe/