How To Make Cantonese Shumai (Siu Mai) Recipe

I present my newest Pork Shumai Recipe, featuring 500g ground pork paired with the gentle crunch of water chestnuts and the fresh burst of scallions and ginger. I mixed in chopped shrimp and a blend of soy, oyster, and Shaoxing wine for an unexpected twist that invites you to read on.

I am excited to share my take on Cantonese Shumai, a traditional pork dumpling that never fails to impress. This recipe is a favorite of mine because it mixes tender ground pork with juicy shrimp and crunchy water chestnuts which add an unexpected texture.

I combine these with grated ginger and chopped scallions to create a filling that truly bursts with flavor. A little egg white helps hold it all together, while soy sauce, oyster sauce, Shaoxing wine and a dash of sesame oil bring a balanced savory note that makes these dumplings perfect for any dim sum meal.

Every step, from mixing the pork with the shrimp to wrapping the siu mai in round wrappers, is an adventure in itself. I really hope you’ll give this Cantonese dish a try, experimenting in your steamer to create a delicious bite of Chinese cooking that you won’t forget.

Why I Like this Recipe

I really love this recipe because it has an awesome mix of flavors. The combination of pork and shrimp, with crunchy water chestnuts, makes every bite interesting and tasty. I also like how easy it is to make even though it still feels special since you mix everything yourself and then shape each dumpling. It’s fun to work with the siu mai wrappers and fill them up neatly while thinking about sharing it with family and friends. Another thing I love is that the recipe stays true to the traditional dim sum style while still being simple enough to whip up on a busy day.

Ingredients

• Ground pork is packed with protein and gives the dumplings a meaty, rich flavor.
• Shrimp adds a touch of natural sweetness and loads of delicate protein.
• Water chestnuts offer a satisfying crunch and a bit of fiber that lightens each bite.
• Fresh ginger brings a spicy zing and aromatic kick to the savory mix.
• Soy sauce delivers saltiness and deep umami that ties the flavors together.
• Oyster sauce gives a rich, subtly sweet depth to the filling.
• Chopped scallions provide a bright, slightly sharp freshness to balance the mix.
• Egg white helps hold the ingredients together, keeping the dumplings neat.
• Sesame oil adds a nutty aroma, intensifying flavors with each bite.

Ingredient Quantities

• 500g ground pork (shoulder meat works best)
• 200g shrimp, peeled, deveined and roughly chopped
• 20 round siu mai wrappers
• 1/2 cup water chestnuts, finely diced
• 2 scallions, chopped
• 1-inch piece of ginger, grated
• 1 egg white
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch

How to Make this

1. In a large bowl, mix together the 500g ground pork, 200g chopped shrimp, 1/2 cup diced water chestnuts, 2 chopped scallions and 1-inch grated ginger.

2. Add in the egg white, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon white pepper and 1 tablespoon cornstarch.

3. Stir the ingredients really well until the mixture is smooth and sticky.

4. Take one siu mai wrapper and put about a tablespoon of the pork and shrimp mixture in the center of it.

5. Gently pick up the edges of the wrapper and gather them around the filling so it makes a little open cup.

6. Repeat with all 20 wrappers making sure each one is evenly filled.

7. Put the filled dumplings in a steamer basket lined with parchment paper to prevent sticking.

8. Place the steamer over a pot with boiling water and steam the dumplings for about 10 to 12 minutes or until they are fully cooked.

9. Once done, carefully remove the dumplings as they will be very hot.

10. Serve your shumai warm with a dipping sauce such as a mix of soy sauce and a little chili oil if you like it spicy. Enjoy!

Equipment Needed

1. Large bowl for combining the pork, shrimp and other ingredients
2. Measuring cup and spoons to get the right amounts of sauces, salt and cornstarch
3. Cutting board and sharp knife to chop the water chestnuts and scallions
4. Grater for the inch piece of ginger
5. Mixing spatula or spoon to stir everything until smooth and sticky
6. Steamer basket lined with parchment paper so the dumplings don’t stick
7. Large pot to boil the water for steaming the shumai
8. Small bowl for mixing up a dipping sauce if desired

FAQ

How To Make Cantonese Shumai (Siu Mai) Recipe Substitutions and Variations

• Instead of ground pork, you can try ground chicken or turkey if you need something leaner, but the flavor might be a bit different.
• If you can’t get fresh shrimp, you can use frozen chopped shrimp, just be sure to thaw them properly before mixing.
• If water chestnuts are unavailable, finely diced celery or jicama can be a good alternative even though the crunch will be slightly off.
• In case you dont have scallions, a small amount of finely chopped red onion can work in a pinch to still add some fresh bite.

Pro Tips

1. try and keep your filling nice and cold before wrapping, cause if it warms up the texture can get a bit off and the filling might not bind well together.

2. be careful not to overwork the mixture when stirring it – you just need it smooth enough so the proteins hold, but overmixing can make it too sticky.

3. when you fill the wrappers, don’t pack ’em too full – a good tablespoon is plenty. this keeps that wrapper from tearing and helps it steam evenly.

4. if you’re worried about sticking in your steamer, lining it with parchment paper is a game changer – just make sure you leave some gaps so the steam can still flow around.

5. steam ’em at a steady boil – if the water gets too cool the dumplings wont cook properly, but too much steam can make ’em soggy. it’s all about finding that balance.