Pork And Shrimp Shumai (Siomai) Recipe

I’m excited to share my Pork Shumai with a plump shrimp tucked inside and a simple pantry secret that gives them an unexpected twist.

I still get butterflies every time I steam a batch of Pork Shumai. I know, sounds dramatic, but the first time I mixed ground pork with tiny chopped raw shrimp I thought, wow this is going to be trouble in a good way.

It’s messy, you’ll get floury hands, and someone will steal the best ones before dinner. As a home cook who grew up eating dumplings I keep coming back to this Siomai Recipe Filipino vibe because it feels honest and loud, not fussy.

If you want something that smells like street food and surprises you, this is it.

Ingredients

• Ground pork adds juicy fat and protein, keeps siomai tender, not the leanest choice.
• Shrimp brings sweet seafood protein, low calories, and a nice snap to bites.
• Water chestnuts give crunchy texture, mostly carbs and fiber, mild sweet taste.
• Green onions add freshness, vitamin C, mild onion bite and bright color.
• Ginger brings warm zing, anti inflammatory compounds, and cuts fattiness a bit.
• Soy sauce provides salty umami depth, adds sodium so use it cautiously.
• Wonton wrappers are carbs that hold filling, give soft chewy exterior when steamed.
• Egg binds the filling, gives extra protein and moisture, simple but it works.

Ingredient Quantities

• 1 lb (450 g) ground pork not too lean
• 7 oz (200 g) raw shrimp peeled and deveined and roughly chopped
• 1 large egg lightly beaten
• 1/2 cup (50 g) finely chopped green onions white and green parts
• 1/2 cup (80 g) finely chopped water chestnuts or bamboo shoots for crunch
• 1 small yellow onion finely chopped about 1/2 cup
• 2 garlic cloves minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper
• 30 to 36 round wonton wrappers or siomai wrappers
• small carrot cut into tiny rounds or a few green peas for topping optional
• For dipping sauce optional 3 tablespoons soy sauce 1 tablespoon calamansi or lemon juice and chili garlic sauce to taste

How to Make this

1. Mix the filling: in a big bowl combine 1 lb ground pork, 7 oz chopped raw shrimp, 1 large beaten egg, 1/2 cup chopped green onions, 1/2 cup chopped water chestnuts (or bamboo shoots), 1/2 cup finely chopped yellow onion, 2 minced garlic cloves, 1 tablespoon grated ginger, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 teaspoon sugar, 3/4 teaspoon salt and 1/2 teaspoon ground white pepper. Stir until the mixture is sticky and well blended, it should hold together when pressed. Chill 15 to 20 minutes if it feels too soft.

2. Get your wrappers ready: keep 30 to 36 round wonton or siomai wrappers under a damp towel so they wont dry out.

3. Shape each shumai: put one wrapper in your palm, drop about 1 tablespoon of filling in the center, bring the edges up around the filling and gently press to form an open-top cup; leave the top exposed so you can see the filling. Wet your finger and smooth/seal any gaps. Dont overfill or the wrapper will tear.

4. Top and finish shaping: press a tiny carrot round or a green pea into the center of each dumpling for color. Press lightly so it stays put.

5. Prep the steamer: line a bamboo or metal steamer with parchment paper with holes, cabbage leaves, or brush lightly with oil to prevent sticking. Arrange shumai upright with a little space between them.

6. Steam: bring a pot of water to a rolling boil, set the steamer over it, cover and steam for 8 to 10 minutes until pork is cooked through and shrimp is opaque. Larger shumai may need 10 to 12 minutes. Internal temp should reach 165 F if you want to be exact.

7. Make the dipping sauce (optional): mix 3 tablespoons soy sauce with 1 tablespoon calamansi or lemon juice and chili garlic sauce to taste. Taste and adjust.

8. Serve hot straight from the steamer with the dipping sauce. Theyre best eaten right away.

9. Quick hacks and tips: wet your hands or spoon when forming to stop sticking, chill the filling for easier shaping, use cornstarch and egg so the filling holds a nice shape, and keep wrappers covered while you work so they dont dry out.

10. Optional crisp-bottom finish: after steaming, heat 1 tablespoon oil in a nonstick skillet and pan-fry shumai flat-side down for 1 to 2 minutes until golden for a crunchy bottom.

Equipment Needed

1. Large mixing bowl (big enough for 1 lb pork + chopped shrimp)
2. Wooden spoon or silicone spatula for mixing
3. Measuring cups and spoons
4. Chef’s knife and cutting board
5. Small bowl of water for wetting fingers and sealing wrappers
6. Bamboo or metal steamer and a pot to boil water under it
7. Parchment paper with holes, or cabbage leaves or a silicone liner to prevent sticking
8. Slotted spoon or tongs to lift shumai out of the steamer
9. Nonstick skillet for the optional crisp-bottom finish

FAQ

Pork And Shrimp Shumai (Siomai) Recipe Substitutions and Variations

• Ground pork:
  • Ground chicken — lean but works, add a tablespoon of oil or finely chopped pork fat so it’s not dry
  • Ground turkey — same idea, pick dark-meat if you can for more flavor
  • Firm tofu mixed with minced shiitake mushrooms — great vegetarian swap, press the tofu first to remove extra water
• Shrimp:
  • Chopped scallops — similar texture and sweet flavor, chop roughly the same size as shrimp
  • Imitation crab or lump crab meat — use cooked crab, fold in gently so it doesn’t turn mushy
  • Extra pork with more water chestnuts or finely chopped mushrooms — if you want to skip seafood
• Water chestnuts or bamboo shoots:
  • Jicama — crisp and neutral, dice small for the same crunch
  • Celery — cheaper and easy, finely chop so it blends well
  • Red or green bell pepper — gives crunch and a little sweetness, use small dice
• Wonton wrappers or siomai wrappers:
  • Gyoza or potsticker wrappers — usually square but you can trim or fold them into siomai shapes
  • Round dumpling skins or store bought siomai skins — same idea, just size may vary
  • Blanched lettuce leaves or Napa cabbage cups — for a low carb fresh version, steam or blanch briefly so they bend without tearing

Pro Tips

1) Always taste first: fry a teaspoon of the filling and taste it. If it tastes bland add a little more soy, sugar or salt. Dont skip this or youll end up with flat shumai.

2) Texture matters more than you think: chop the shrimp fairly coarsely and fold it into the pork just until combined, dont overmix or the filling gets gluey. If the mix feels too soft chill 15 to 20 minutes or add a tiny bit more cornstarch so it holds shape.

3) Wrappers and steaming tricks: keep wrappers under a damp towel so they wont dry and tear. Steam over steady simmering water not a violent boil otherwise they might split. Give each dumpling a little breathing room so steam circulates.

4) Finish and make-ahead hacks: steam then quickly pan-fry flat-side down in a tablespoon of oil for a crunchy bottom, or freeze shaped shumai on a tray then bag them. Steam from frozen, add a couple minutes to cook through.