Shumai | Shrimp & Pork Dumplings Recipe

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These open-faced dumplings or Shumai 燒賣 are juicy and flavorful. Filled with ground pork, shrimps, and mushrooms, they are often served at dim sum and can be easily made at home.

Shrimp ShuMai

#Shumai #Siomai #ShrimpShumai #SiuMai

Compare a map of China to any other country in the world to understand how a filling dish like Shumai (or Shu Mai 燒賣) has earned several different names. It basically comes down to which part of the world they’re prepared and served.

Shumai or (Shu Mai) 燒賣 is synonymous with Dim sum, mention steamed dumplings to give others an idea of what’s for dinner and you’ll bring up memories of lamb shumai from Mongolia or Cantonese dumplings filled with shrimp (Shrimp Shumai). Some recipes use a thin outer layer of unleavened, round dough for each dumpling.

This is one of my favorite styles because of the decorative pleat border that leaves the shumai filling partially in view after steaming.

Creating shumai wrapping is much easier than potsticker wraps. Simply leave a bit of space at the top of the dumpling and press the top to get the pleats. Be sure to leave an open space for perfect steaming!

Shu Mai

If you prefer to skip the pleats, add filling and press it so it leaves an open spot for the steam to vent.

There are more reasons to add a favorite shumai recipe to your file of cooking favorites. Chinese food is a popular dish and these small dumplings are perfect as an appetizer or snack. Not only are they simple to prepare, they:

Look and taste delicious.
Have fillings that can be changed to fit the occasion.
Can be stuffed to the brim to make them more filling.

ShuMai recipe

You can use a food processor to make the filling when pressed for time, However, I enjoy hand-chopping the filling ingredients. It’s a great way to get a variety of textures and size.

Shrimp, mushrooms, and veggies like carrots and green onion make a flavorful filling.

Prepare the mix the day before, cover it, and place it in the refrigerator to give the flavors time to blend. Wrap the shumai just before they are steamed since the wrappers absorb moisture from the filling. You don’t want them to get mushy.

Siu Mai

My favorite part of making these delicious dumplings is that they freeze well. Do you have a dinner party or other special event in store?

Wrap the Shumai 燒賣 and freeze them until they are ready to cook. There’s no need for them to thaw. Just steam and serve. They’ll taste fresh and savory.

What a delicious way to be prepared for a special event!

How to Wrap Shumai (Chinese Style):

Credit: NYTheCook



Pork and Shrimp ShuMai

Rate this recipe
1 ratings
Recipe by: Calleigh |
Category: Appetizer
Cuisine: Chinese, Asian

These open-faced dumplings or Shumai 燒賣 are juicy and flavorful. Filled with ground pork, shrimps, and mushrooms, they are often served at dim sum and can be easily made at home.



60.54 kcal
    Filling Ingredients:
  1. 10 medium dried shiitake mushrooms
  2. 1/2 lb shelled and deveined raw shrimp, finely chopped
  3. 1 lb ground pork (20% fat)
  4. 1 carrot, grated (yields about 1/2 cup)
  5. 4 green onions, finely chopped
  6. 1 tbsp grated ginger
  7. 2 eggs
  8. 1 tablespoon toasted sesame oil
  9. 2 tablespoon Shaoxing wine (or dry sherry)
  10. 1 tbsp oyster sauce
  11. 1 teaspoon salt
  12. 1 teaspoon white pepper powder


  1. Soak the mushrooms in hot water until soft, 20 to 30 minutes. Drain and squeeze excess water. Mince into small pieces.
  2. In a bowl, combine the rest of the filling ingredients. Mix well, until the paste becomes sticky.
  3. Take a SHUMAI wrapper and add about 1 tbsp filling to the center. Turn up the sides of the wrapper around the filling and lightly squeeze to form a pleat shape, leaving the top open. Space the Shumai about 1 inch apart. Repeat with the remaining wrappers.
  4. Line your steamer with a clean, wet dish towel or steaming parchment. Transfer the Shumai into the steamer, one finger’s width apart. Cover and steam over boiling water for 8 - 12 minutes or until cooked through.
  5. Serve with dumpling dipping sauce of your choice. Store and cook frozen.

Nutrition Facts

Pork and Shrimp ShuMai


Amount Per Serving
Calories 60.54 kcal
% Daily Value*
Total Fat 3.99 g 6.1%
Saturated Fat 1.36 g 6.8%
Trans Fat 0.0 g
Cholesterol 33.72 mg 11.2%
Sodium 75.57 mg 3.1%
Total Carbohydrate 1.38 g 0.5%
Dietary Fiber 0.27 g 1.1%
Sugars 0.19 g
Protein 4.61 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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36 thoughts on “Shumai | Shrimp & Pork Dumplings Recipe”

  1. Pingback: Stir Fry Green Beans With Bacon | The Fork Bite

  2. I love food like this but always find I am too clumsy to make them, although the video yu have added makes it looks soooooo simple. I really must give it a go!

  3. This looks delicious! The video is helpful but I’m sure I’ll need some practice to make them look as pretty as yours!

  4. I’ve had these (or similar) so many time at my favorite dim sum restaurant. I never realized how easy these are to make at home! Going on my to-make list.

  5. I’m so excited to try this recipe out. My family loves dimsum and I’m glad I found your recipe. This is so easy and delicious.

  6. Yes!! Shumai is one of my favorite dimsum. And since I dont have the oyster sauce, I will replace it with hoisin sauce instead. Hmmm cant wait to try this out.

  7. Omg. I’m drooling with the pictures.. Shumai is one of my favorite dimsums. I grew up eating in a Chinese restaurants and after I moved to US, I got overwhelmed with the other foods available here.

  8. I tried your recipe last week and my family loved it. This will be my second try because this dish is so yum and addicting. I experiment my own dipping sauce and I could finish 12 of these in one sitting.

  9. Pingback: 11 “Faux Pas” That Are Actually Okay to Make With Your shumai recipe white chicken – The brilliant blog 3473

  10. Pingback: Why It’s Easier to Succeed With best shumai recipe Than You Might Think – The unique blog 7001

  11. Yes, please. These are one of my favorites dimsum.. We always go to our favorite dimsum place in our neighborhood but never tried to tackle this recipe. Now, I know how to cook and all I need is to grab some ingredients.

  12. I’ve been wanting to tackle dim sum for too long because this is one of my favorites. Surely, you’ve convinced me to re-create this recipe today. Thanks for sharing.

  13. I am planing to make dismshum dish for long time . I need to try this these perfect flavorful appetizer. Your recipe sounds really simple .

  14. These look amazing ! I love that you use ginger and carrots .. they are one of my favorite combinations. These look perfectly plump and delicious and seasoned beautifully.

  15. I love to order shumai at restaurants, but I’ve never been brave enough to tackle them at home. But this looks super simple, and I won’t screw up the wrapper like I do with dumplings!

  16. These look so delicious! I have never had a Dimsum dish before, but I will definitely be giving this a try!

  17. Marisa Franca

    The dumplings are adorable!! I’ve been wanting to purchase a steamer for the longest time just so I could make the dumplings. You make it look so easy. I’ll be keeping my eye out for a bamboo steamer.

  18. These look so tasty and would make a nice change to the boring dinners I have been eating lately and they don’t look too difficult.. Very nice photos too

  19. I love dim sum but have never attempted it at home! I can’t wait to try this, the flavors sound amazing, it the presentation is beautiful!

  20. I can just imagine how flavorful these are by reading the ingredients. I have never had them but surely would love to . these flavors are everything we love and they are so creatively made!

  21. My husband loves dimsum and this is one of his favorite dish as well. I cant wait to try this at home… surely he’ll love this recipe.

  22. Shumai..shumai… my fave dimsum of all time. Im going to try this recipe later, but first I need to grab some ingredients. Thank you for sharing

  23. I created this recipe last weekend and they are soo good!! I mostly eyeballs the ingredients but still came out delectable and delicious. My family loves it.

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About me:

abt me 150x150 Hi there, my name is Calleigh. Glad you’re here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

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