Siu Mai Dumplings With Pork and Shrimp

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This is a tasty Siu Mai or Shu mai Dumplings With Pork and Shrimp recipe. Super tasty appetizer. Shumai is a type of traditional Chinese dumpling, originating from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as a dim sum snack. Serve with Soy Sauce, Scallions and Sriracha sauce. Enjoy these Siu Mai dim sum treats while they’re hot! Also, check out PrimeWater Seafood for shrimp that is SUSTAINABLY RAISED & TRACEABLE.

Siu Mai Dumplings With Pork and Shrimp: A Tasty Appetizer!

Sui mai (烧卖), also spelled siu mai or shu mai, is a type of Chinese dumpling and one of the most famous dim sum dishes in Cantonese cuisine, particularly associated with Guangdong Province and Hong Kong cuisine. It consists of pork, prawns, and/or chicken and shrimp wrapped in a thin layer of gelatinized glutinous rice (mochi) dough skin and steamed or boiled; it may contain other ingredients such as ginger, scallion, water chestnut, etc.

In addition to accompanying the Chinese diaspora, a variation of shao mai also appears in Japan as and various southeast Asian countries. Rice wine, ginger, and green onion give Shu Mai recipe, steamed dumpling appetizer, a delicate flavor that you will love..

Serve these tasty dumplings with Vegetable Chow Mein, Hainanese Chicken Rice or Szechuan Beef.


Siu Mai Dumplings With Pork and Shrimp

siu mai 1

Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling. Try our traditional recipe to make these at home, and our other dim sum recipes.

  • Author: Rhonda Parkinson
  • Prep Time: :30
  • Cook Time: :15
  • Total Time: :45
  • Yield: 20 1x
  • Category: Appetizer
  • Method: Steamed
  • Cuisine: Asian




  1. Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
  2. Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.
  3. Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
  4. Steam over boiling water until the filling is cooked through (5 to 10 minutes).
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