Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cantonese Shumai (Siu Mai, 燒賣) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

Experience the authentic flavors of Cantonese cuisine with this traditional Shumai (Siu Mai) recipe. These steamed dumplings are filled with a savory mixture of ground pork, shrimp, shiitake mushrooms, water chestnuts, and dried scallops, offering a perfect balance of texture and taste. Perfect as an appetizer or part of a dim sum spread, this recipe guides you through soaking dried scallops, preparing the filling, forming the dumplings, and steaming them to juicy perfection. Whether freshly made or frozen for later, these shumai bring a delightful taste of southern China to your table.

  • Total Time: 1 hour 15 minutes
  • Yield: 25 servings

Ingredients

Filling 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, chopped into 1/4-inch pieces
  • 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

Assembly & Garnish

  • 25 to 30 thin round dumpling wrappers (preferably 3 1/4-inch diameter)
  • 1/4 cup finely diced carrots (for topping)
  • liner papers for bamboo steamer

Instructions

  1. Soak and Prepare Scallops: Rinse the dried scallops and soak them in water for at least 4 hours or overnight until soft. Shred the softened scallops by hand until you obtain 3 to 4 tablespoons of shredded scallops.
  2. Make the Pork Paste: Place ground pork in a mixing bowl. Add tapioca starch and water, stirring vigorously with a wooden spoon for several minutes until the pork becomes paste-like and tenderized, indicated by a squishing sound. Stir in peanut oil and sesame oil, then set aside.
  3. Combine Filling: Add chopped shrimp, shredded scallops, water chestnuts, shiitake mushrooms, ginger, and scallions to the pork mixture. Stir well, then add oyster sauce, kosher salt, sugar, and white pepper. Mix thoroughly until fully incorporated.
  4. Prepare the 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.
  5. Form Dumplings: Place a dumpling wrapper on your non-dominant hand and spoon about 2 tablespoons of filling onto the center. Position the wrapper and filling in the crook of your hand. Using a butter knife or spoon with your dominant hand, press the filling down and pack it tightly. Shape the dumpling into a round, upright form about 1 1/2 inches in diameter using your thumb and pointer finger to guide and ring finger underneath to cradle the dumpling. Fill all the way to the top with no visible excess wrapper.
  6. Arrange Dumplings: Place each formed dumpling on your lined steamer or plate, correcting any that lean so they stand upright. Continue until all filling is used.
  7. Garnish: Top each shumai with approximately 1/4 teaspoon of finely diced carrots for color and presentation.
  8. Steam Dumplings: Fill a wok with water to about 2 ½ inches depth and bring to a boil. Set the covered bamboo steamer over the boiling water carefully. Steam the dumplings for 7 to 8 minutes or until the internal temperature reaches 165ºF.
  9. Serve: Remove the steamer from heat and serve shumai warm with soy sauce or your preferred dipping sauces.
  10. Freeze for Later: To freeze, place uncooked dumplings on a parchment-lined plate and freeze until firm. Transfer to freezer bags for storage. Steam frozen shumai directly from freezer for 9 to 10 minutes without thawing.

Notes

  • Dried scallops add an authentic umami depth but can be omitted if unavailable.
  • Use parchment paper liners in the bamboo steamer to prevent sticking.
  • Tapioca starch helps tenderize the pork and improve the texture of the filling.
  • Ensure dumplings are packed tight and stand upright to maintain shape during steaming.
  • Freezing uncooked shumai allows for convenient preparation ahead of time.
  • Check doneness by an internal temperature of 165ºF to ensure safety.
  • Author: Amelia
  • Prep Time: 50 minutes (includes soaking dried scallops)
  • Cook Time: 8 minutes (steaming fresh shumai)
  • Category: Dim Sum, Appetizer
  • Method: Steaming
  • Cuisine: Cantonese

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