Dim Sum Shumai
A Yellow Shumai from THW Dim Sum Restaurant in Olympian City.jpg by Peachyeung316 · CC BY-SA 4.0
Dim Sum Shumai is a beloved staple of Chinese cuisine, offering a perfect balance of tender meat and delicate wrapper. Known for its juicy filling and appealing appearance, Shumai is a popular choice for festive gatherings and dim sum brunches around the world. Its irresistible combination of flavors makes it an unforgettable treat for all dumpling lovers.
Originating from China’s Guangdong province, Shumai, also spelled Siu Mai, has a long history dating back centuries. Named after the Cantonese words for 'small' (siew) and 'open emotional feelings' (mai), this dish has become a symbol of shared culinary joy. Today, Shumai is enjoyed globally, often served with soy sauce or chili oil for dipping, and is celebrated for its savory taste and fun-to-eat bite-sized form.
Ingredients
- 1/2 lb ground pork
- 1/4 cup shrimp, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 cup finely chopped mushrooms
- 2 green onions, chopped
- 1 clove garlic, minced
- 20 round wonton wrappers
- 1 tbsp cornstarch (optional, for binding)
- Salt and pepper to taste
- Vegetable oil for steaming
Instructions
- 1
In a mixing bowl, combine ground pork, minced shrimp, soy sauce, oyster sauce, sesame oil, chopped mushrooms, green onions, garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- 2
If the mixture is too loose, add cornstarch to help bind the filling together.
- 3
Take a wonton wrapper and place a small spoonful of filling in the center.
- 4
Gently gather the edges of the wrapper around the filling, pressing lightly to seal the top, leaving the open top exposed to form a ‘skirt’ around the filling.
- 5
Repeat with remaining wrappers and filling.
- 6
Line a steaming basket with parchment paper or cabbage leaves to prevent sticking.
- 7
Arrange the shumai in the steaming basket, leaving space between each to prevent sticking.
- 8
Bring water to a boil in a steaming pot and place the basket inside.
- 9
Steam the shumai over high heat for about 8-10 minutes, or until the meat is cooked through and the wrappers are tender.
- 10
Remove from heat and serve hot with soy sauce, chili oil, or your favorite dipping sauce.