Shumai are steamed pork dumplings that are perennial favorites at dim sum. Shao mai is the Mandarin pronunciation of the pork dumplings.

Ingredients of Siumai Dimsum

  • 1/2 pound lean ground pork
  • 1 1/2 tablespoons starch
  • 1/4 cup water
  • 1 1/2 tablespoons 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
  • 30 thin round dumpling wrappers
  • 1/4 cup finely diced carrots

How to Make Siumai Dimsum

  1. Put the ground pork in a bowl. Add the starch and water to the bowl and start mixing together. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency.
  2. Add the peanut oil and sesame oil to the bowl.
  3. Chop the shrimp into small pieces and add them to the bowl with the ground pork.
  4. Add the chopped water chestnuts, shiitake mushrooms, ginger, and scallions to the bowl with the pork and shrimp.
  5. Add the oyster sauce, salt, sugar, and white pepper.
  6. Line a bamboo steamer with parchment paper.
  7. Take one dumpling wrapper and place it on your left hand. Place about 2 tablespoons of filling on the center of the wrapper. Shift the wrapper and filling so that it is laying on top of the crook of your left hand.
  8. Using a butter knife start pressing the filling down into the gap formed by the crook of your left hand.
  9. Use your left hand to squeeze the dumpling together.
  10. Use your ring finger to cradle the dumpling underneath. This makes it easier to pack the dumpling with filling.
  11. Make sure to fill the dumpling all the way to the top.
  12. Place the filled dumpling on the counter. If the dumpling is leaning, use your fingers to straighten it. Transfer the dumpling to your lined bamboo steamer or plate.
  13. Top each dumpling with about 1/4 teaspoon of finely diced carrots.
  14. To cook the dumplings, cover the bamboo steamer with the lid. Fill a wok with water.
  15. It should cover about 2 ½ inches from the bottom of the wok. Bring the water to boil. Then, carefully place the covered bamboo steamer directly over the boiling water.
  16. Let the dumplings cook for 10 minutes.
  17. After 15 min. remove the steamer basket from the wok and serve.


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