I absolutely adore this recipe because it’s a delightful fusion of flavors with the shrimp and pork melding perfectly with the soy, sesame, and ginger notes—it’s like a comforting culinary hug! Plus, making these cute little shumai is such a satisfying process, and they make any get-together extra special with their gourmet feel and delicious taste.
Shrimp and Pork Shumai makes for a delightful dim sum dish. This is my take on the classic.
My recipe starts off with sushi-grade shrimp. I chop half of it and leave the other half whole for a juicy bite.
Then I mix in ground pork. And to this, next, I add soy sauce, sesame oil, and oyster sauce, which are the usual suspects when it comes to umami bombers.
These sauces really take the flavor up a notch.
Ingredients
Shrimp:
High in protein and low in calories, it offers a delicate seafood taste.
Ground Pork:
Rich and savory, offers a wealth of protein.
Soy Sauce:
Brings umami, saltiness, and depth to the filling.
Sesame Oil:
Provides a roasted characteristic, with a nutty aroma, that enhances the dish’s flavor profile.
Oyster Sauce:
Sweet and savory, amplifies the richness of the filling.
Shaoxing Wine:
Introduces a delicate sweetness and adds layers of flavor to the blend.
Ginger:
New and pungent, it heightens taste and helps stomachs work.
Green Onions:
Imparts fresh, mild onion flavor.
Ingredient Quantities
- 8 oz (225g) shrimp, peeled and deveined
- 8 oz (225g) ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 2 tablespoons finely chopped green onions
- 1 tablespoon grated ginger
- 1 egg white
- 30-40 wonton wrappers
- Carrot, finely grated, for garnish
- Peas or edamame, for garnish (optional)
Instructions
1. Chop the peeled and deveined shrimp very finely and put them in a big mixing bowl.
2. Add the following ingredients to the bowl with the shrimp:
– ground pork
– soy sauce
– sesame oil
– oyster sauce
– Shaoxing wine
– sugar
– cornstarch
– white pepper
– chopped green onions
– grated ginger
– egg white
3. Thoroughly mix the ingredients using your hands or a spatula until they are combined well and form a cohesive filling.
4. Place approximately 1 tablespoon of filling in the center of a wonton wrapper.
5. Collect the edges of the wrapper around the filling, keeping the top exposed, and gently squeeze to form a cup. Repeat with the rest of the wrappers and filling.
6. Apply a small amount of oil to the steamer or line it with parchment paper. Place the shui mai in the steamer, allowing sufficient space between them to prevent the shui mai from sticking together in the steamer as they cook. Lightly oil a steamer or line it with parchment paper. Arrange the shumai in the steamer, ensuring they do not touch, to prevent them from sticking together.
7. Decorate the peak of each shumai with a scant amount of grated carrot and, if you so choose, a pea or an edamame.
8. Take a pot of water and bring it to a boil. Position the steamer over the pot, and cover it. Let the shumai steam in the pot over medium-high heat for 8-10 minutes or until thoroughly cooked. The cooking of the filling should happen in tandem with the steaming of the shumai.
9. Take the steamer off the heat and allow the shumai to cool a bit before moving them to a plate for serving.
10. Serve the shumai warm; you may serve them with a side of soy sauce or chili oil for dipping, if you like.
Equipment Needed
1. Chopping board
2. Sharp knife
3. Big mixing bowl
4. Spatula or clean hands
5. Measuring spoons
6. Grater
7. Steamer
8. Pot with lid
9. Parchment paper or oil for lining
10. Plate for serving
FAQ
- What is the best way to prepare the shrimp?Finely chop the shrimp to ensure a smooth texture that blends well with the pork. This enhances the overall flavor and consistency of the shumai.
- Can I use another type of meat instead of pork?– Yes, it is permissible to use ground chicken or turkey as a substitute, but the flavor and texture may differ somewhat from the classic pork shumai.
- What can I use if I don’t have Shaoxing wine?Dry sherry is a great substitute for Shaoxing wine and adds a similar depth of flavor to the shumai.
- How can I make the shumai ahead of time?Make the shumai and lay them out on a baking sheet in a single layer. Place the baking sheet in the freezer until the shumai are frozen solid. Transfer the frozen shumai to an airtight container. You can also use a freezer-safe resealable bag. Store in the freezer for up to two months.
- What should I use to steam the shumai?– A bamboo steamer is best, but a metal or electric steamer can also do the job. Just don’t leave the shumai to sit in a metal or electric steamer for too long, or else they will dry out.
- How do I prevent the wonton wrappers from drying out?While assembling, keep the unused wrappers covered with a damp towel so that they remain pliable and easy to work with.
- How do I know when the shumai are cooked?The shumai must be solid and fully cooked. Usually, 8 to 10 minutes of high-heat steaming does the job.
Substitutions and Variations
Shrimp: Use scallops or chicken to achieve a different taste.
Shaoxing wine—If you don’t have this Chinese rice wine on hand, use instead dry sherry or simple rice vinegar.
Sesame oil: As a nut-free substitute, consider using olive oil or avocado oil.
Oyster sauce: Use hoisin sauce or soy sauce to match your dietary requirements.
If you can’t find wonton wrappers, use dumpling wrappers or very thin sheets of rolled pasta instead.
Pro Tips
1. Texture Matters: For a more textured filling, coarsely chop the shrimp instead of finely mincing it, which will give a pleasant bite and contrast to the smoothness of the pork.
2. Marination Time: Let the combined ingredients for the filling sit in the refrigerator for at least 30 minutes before assembling the shumai. This allows the flavors to meld and the mixture to firm up, making it easier to handle.
3. Wrapper Tips: To make sealing easier, apply a small amount of water to the edges of the wonton wrapper before forming the cup shape. This helps the wrapper to stick together and maintain its shape while steaming.
4. Adjusting Flavor: Taste test the filling by cooking a small teaspoon in a pan to ensure it’s seasoned to your liking. You can adjust saltiness by adding more soy sauce or enhancing umami with more oyster sauce if needed.
5. Prevent Sticking: If you’re using a bamboo steamer, consider lining it with cabbage leaves or parchment paper with holes. This will prevent the shumai from sticking, making cleanup easier and maintaining the integrity of the dumplings.
Shrimp Pork Shumai Recipe
My favorite Shrimp Pork Shumai Recipe
Equipment Needed:
1. Chopping board
2. Sharp knife
3. Big mixing bowl
4. Spatula or clean hands
5. Measuring spoons
6. Grater
7. Steamer
8. Pot with lid
9. Parchment paper or oil for lining
10. Plate for serving
Ingredients:
- 8 oz (225g) shrimp, peeled and deveined
- 8 oz (225g) ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 2 tablespoons finely chopped green onions
- 1 tablespoon grated ginger
- 1 egg white
- 30-40 wonton wrappers
- Carrot, finely grated, for garnish
- Peas or edamame, for garnish (optional)
Instructions:
1. Chop the peeled and deveined shrimp very finely and put them in a big mixing bowl.
2. Add the following ingredients to the bowl with the shrimp:
– ground pork
– soy sauce
– sesame oil
– oyster sauce
– Shaoxing wine
– sugar
– cornstarch
– white pepper
– chopped green onions
– grated ginger
– egg white
3. Thoroughly mix the ingredients using your hands or a spatula until they are combined well and form a cohesive filling.
4. Place approximately 1 tablespoon of filling in the center of a wonton wrapper.
5. Collect the edges of the wrapper around the filling, keeping the top exposed, and gently squeeze to form a cup. Repeat with the rest of the wrappers and filling.
6. Apply a small amount of oil to the steamer or line it with parchment paper. Place the shui mai in the steamer, allowing sufficient space between them to prevent the shui mai from sticking together in the steamer as they cook. Lightly oil a steamer or line it with parchment paper. Arrange the shumai in the steamer, ensuring they do not touch, to prevent them from sticking together.
7. Decorate the peak of each shumai with a scant amount of grated carrot and, if you so choose, a pea or an edamame.
8. Take a pot of water and bring it to a boil. Position the steamer over the pot, and cover it. Let the shumai steam in the pot over medium-high heat for 8-10 minutes or until thoroughly cooked. The cooking of the filling should happen in tandem with the steaming of the shumai.
9. Take the steamer off the heat and allow the shumai to cool a bit before moving them to a plate for serving.
10. Serve the shumai warm; you may serve them with a side of soy sauce or chili oil for dipping, if you like.
