How To Make Cantonese Shumai (Siu Mai) Recipe

I share a Pork Shumai Recipe with step by step photos and clear wrapping tips to make these Cantonese dumplings approachable for home cooks.

I grew up chasing plates of shumai and still get excited when one hits the table, steaming and a little imperfect. My Pork Shumai Recipe is the kind of thing that makes people stop mid-bite, because the mix of ground pork and a touch of shrimp gives a pop of sweetness against the porky richness.

This shows up in every Dim Sum Recipes chat among friends, the one dish everyone argues about, and you’ll get why. I’m not spilling every secret here, but if you like bold texture and a little messy fun, this will pull you in fast.

Ingredients

How To Make Cantonese Shumai (Siu Mai)

• Ground pork gives rich protein and fat, keeps shumai juicy, a little indulgent.
• Shrimp adds sweet seafood flavor, extra protein and a firmer bite, i love it.
• Rehydrated shiitakes add deep umami and chewy texture, earthy notes that sing.
• Green onions freshen and brighten flavors, give mild crunch and oniony punch.
• Grated ginger brings warmth and zest, a little spice that wakes everything.
• Soy and oyster sauces add salty, savory balance and slight sweetness, classic umami duo.
• Thin wonton wrappers make delicate pockets, starch gives tender chew and neat edges.

Ingredient Quantities

• 1 lb (450 g) ground pork, about 20 to 30% fat
• 6 oz (170 g) raw shrimp, peeled, deveined and coarsely chopped (optional)
• 3 dried shiitake mushrooms, rehydrated and finely chopped (about 1/2 cup)
• 2 tbsp chicken stock or warm water
• 2 green onions, finely sliced
• 1 tbsp fresh ginger, grated
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 1 large egg white
• 24 round wonton or shumai wrappers, about 3 1/2 to 4 inches
• 2 tbsp finely diced water chestnuts or bamboo shoots (optional)
• small carrot coin or fish roe for topping, optional

How to Make this

1. Rehydrate the 3 dried shiitakes in warm water for 20 to 30 minutes, squeeze out excess liquid and finely chop (reserve a little soaking liquid if you want extra flavor). Peel, devein and coarsely chop the 6 oz shrimp if you’re using it. Slice 2 green onions thin, grate 1 tbsp ginger and dice 2 tbsp water chestnuts or bamboo shoots if using.

2. In a big bowl put 1 lb ground pork. Add the chopped shrimp, chopped shiitake, green onions, ginger, water chestnuts, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp white pepper, 1 tbsp cornstarch, and 1 large egg white. Add 2 tbsp chicken stock or the reserved mushroom soaking liquid/warm water.

3. Mix the filling until it becomes sticky and cohesive. Use a folding and pressing motion with a spatula or your hands for 1 to 3 minutes so the proteins bind and the paste holds together. If it warms up, cover and chill 10 to 15 minutes so it’s easier to handle.

4. Prep wrappers and steamer: lay out 24 round wonton/shumai wrappers covered with a damp towel so they don’t dry. Line your steamer basket with parchment with holes, cabbage leaves, or lightly oil it. Bring water in the pot to a rolling boil before you start steaming.

5. To wrap: put one wrapper in your palm, wet the edge with a little water, add a heaping tablespoon of filling in the center. Gather the wrapper around the filling with your fingers, squeezing gently so the sides come up and leave an open top. Don’t worry about perfection, rustic pleats are fine. Press the base so each shumai stands flat.

6. Top each shumai with a small carrot coin or a dab of fish roe if you like, that little pop of color makes them look like dim sum.

7. Place the shumai in the steamer with a little space between them so steam can circulate. Work in batches if needed so they aren’t crowded.

8. Steam over high heat with the pot water boiling. Cover and cook for about 8 to 10 minutes until the pork is fully cooked and shrimp are opaque. Smaller or thinner shumai might finish in 6 to 8 minutes, but always check one to be sure.

9. Let them rest a minute, then serve hot with soy sauce, chili oil or black vinegar. Leftovers keep in the fridge for up to 2 days and you can reheat by steaming 3 to 4 minutes.

Equipment Needed

1. Large mixing bowl, for the pork, shrimp and everything else
2. Chef’s knife, to chop shiitakes, shrimp, green onions and ginger
3. Cutting board, keep one for meat and one for veg if you can
4. Small strainer or sieve, to drain the rehydrated mushrooms (and save some soaking liquid)
5. Measuring spoons and measuring cups (or a kitchen scale) for the sauces and seasonings
6. Silicone spatula or wooden spoon, for the 1 to 3 minute folding and pressing mix
7. Small bowl of warm water and a pastry brush or your fingers, to wet wrapper edges
8. Steamer basket plus a pot with lid (or a bamboo steamer), and parchment rounds or cabbage leaves to line it
9. Damp kitchen towel to cover wrappers and tongs or chopsticks to transfer hot shumai

FAQ

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

• Ground pork – swap with ground chicken or turkey, but add 1 tbsp oil or 2 tbsp finely chopped pork fat for juiciness; for a veg option try crumbled firm tofu plus extra shiitake for umami, it works surprisingly well.
• Shrimp – replace with chopped scallops or extra 6 oz pork if you still want seafood texture; for a vegetarian swap use finely chopped king oyster mushrooms to mimic chewiness.
• Dried shiitake mushrooms – use fresh shiitake (use more by weight) or cremini mushrooms, or rehydrated porcini for a deeper flavor; mushroom powder plus a few diced water chestnuts is ok in a pinch.
• Shaoxing wine – substitute with dry sherry or sake, or 1 tbsp mirin plus a splash of water; for a no alcohol option use 1 tbsp chicken stock and 1 tsp rice vinegar.

Pro Tips

1) Keep everything cold when you mix. Cold pork and chilled tools make it easier to get that sticky, springy texture. If your hands warm the mixture up, pop the bowl in the fridge for 10 minutes. If you want super smooth filling, pulse the shrimp and mushrooms in a food processor with a splash of stock, but dont overdo it or you lose bite.

2) Wrapping hacks: work on a damp towel so wrappers dont dry and stick. Put a little oil on your palm or on the bottom of the wrapper if the filling is clinging too much, it helps you shape without tearing. Don’t worry about perfect pleats, just press the base flat so they stand steady.

3) Steaming tips: always steam over a hard rolling boil so the steam is strong and steady. Give each dumpling some breathing room, and if you have two levels rotate them halfway so they cook evenly. To stop water dripping on top, put a clean kitchen towel over the pot rim before you set the lid on it, then lift the lid away from you when checking.

4) Make ahead and reheat: freeze shaped shumai on a tray until firm, then transfer to a bag so they dont stick together. Steam from frozen and add a couple minutes to the time. For leftovers, never microwave if you can avoid it, re-steam for best texture.