Pork And Shrimp Shumai (Siu Mai) Dim Sum

Shumai is one of the most popular dim sum dishes in Hong Kong and Southern
China. This simple recipe will bring that authentic taste right to your kitchen
at home.

Servings: 30 dumplings

Author:

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Course:

Dim Sum

Cuisine:

Keywords:

pork Seafood Dim Sum steamed dumplings Shellfish

Instructions

1 Use a meat grinder or a knife to grind your shrimp (and pork if needed)
2 Add all the ingredients to a bowl except the caviar and oil and wonton wrappers.
Mix thoroughly with your hands until you form a sticky-tacky paste. If the mix
is too wet then add some potato starch until it gets thicker and stickier. Just
add a teaspoon at a time until desired consistency
3 Dip the wonton wrapper in water and place a heaping teaspoon of filling right in
the middle. Spread out to the edges. Use the back of a butter knife to pull up
the sides and press into the center to form the famous shumai open top look (see
photos in article).
4 Place the shumai on a floured surface as you work on making the rest of them.
5 Add the shumai to your steamer basket. Make sure they are not touching. Place on
a pot of boiling water and let steam for 10 minutes.

*Depending on how many or how large your steamer baskets are the total cooking
can take anywhere from 10 minutes to an hour.
6 Remove from the pot and top with a bit of the caviar. Serve hot along with a
dipping sauce of your choice.
7 In a bowl make a 50/50 mix of soy sauce and Chinese vinegar. Then add a dash of
sesame oil and some red chili flakes to taste.

Pork And Shrimp Shumai (Siu Mai) Dim Sum

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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