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Cantonese Shumai (Siu Mai) Recipe

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4 from 49 reviews

Cantonese Shumai (Siu Mai, 燒賣) is a classic dim sum dish featuring bite-sized dumplings filled with a flavorful mixture of ground pork, shrimp, dried scallops, and aromatic vegetables. These steamed dumplings are tender, juicy, and topped with vibrant diced carrots for a delightful texture and presentation. Perfect for serving at parties, family gatherings, or as a delicious appetizer.

  • Total Time: 1 hour 15 minutes
  • Yield: 25 servings

Ingredients

Proteins and Main Ingredients

  • 6 to 8 small dried scallops (or 2 large dried scallops) (optional)
  • 1/2 pound 80% lean ground pork
  • 1/2 pound shrimp

Vegetables and Aromatics

  • 1/2 cup chopped water chestnuts
  • 2/3 cup chopped shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1/4 cup sliced scallions
  • 1/4 cup finely diced carrots

Seasonings and Oils

  • 1 1/2 tablespoons tapioca starch (can substitute with cornstarch)
  • 1/4 cup water
  • 1 1/2 tablespoons peanut oil (can substitute with canola oil)
  • 1/2 tablespoon sesame oil
  • 2 tablespoons oyster sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Other

  • 25 to 30 thin round dumpling wrappers (preferably 3 1/4-inch diameter)
  • bamboo steamer
  • liner papers for bamboo steamer (parchment paper)

Instructions

  1. Prepare Dried Scallops: Rinse and soak dried scallops in water for at least 4 hours or overnight until soft enough to shred. Use your hands to shred the scallops into about 3 to 4 tablespoons.
  2. Mix Ground Pork: Place ground pork in a mixing bowl. Add tapioca starch and water, then stir vigorously with a wooden spoon for several minutes until the pork becomes paste-like and tenderized, indicated by squishing sounds.
  3. Add Oils: Incorporate peanut oil and sesame oil into the pork mixture and stir well. Set aside the bowl.
  4. Prepare Shrimp and Vegetables: Chop shrimp into small 1/4-inch pieces. Add to the pork mixture along with chopped water chestnuts, shiitake mushrooms, minced ginger, and sliced scallions.
  5. Season the Filling: Add oyster sauce, kosher salt, sugar, and white pepper to the bowl. Mix all ingredients thoroughly until evenly combined.
  6. Prepare Steamer: Line a bamboo steamer with parchment paper if cooking immediately. If freezing dumplings, line plates or a sheet pan with parchment paper instead.
  7. Form Dumplings: Place one dumpling wrapper on your left hand’s crook. Add about 2 tablespoons of filling to the wrapper. Use a butter knife or spoon to press filling into the gap. Shape the dumpling with your left hand into a round, open-top cup about 1 1/2 inches in diameter, making sure it is filled to the top with no excess wrapper showing.
  8. Straighten and Set Dumplings: Make sure each filled dumpling stands upright without leaning. Adjust with your fingers if needed. Transfer the dumpling to the lined bamboo steamer or plate. Repeat until all filling is used.
  9. Add Final Touch: Place about 1/4 teaspoon of finely diced carrots atop each dumpling for garnish.
  10. Steam Dumplings: Cover the bamboo steamer with its lid. Fill a wok with water about 2 ½ inches deep and bring to a boil. Set the covered bamboo steamer directly on top of the boiling water. Steam dumplings for 7 to 8 minutes. Check internal temperature of the dumplings with a thermometer to ensure the meat reaches 165ºF.
  11. Remove and Serve: Carefully remove the bamboo steamer from the wok and serve warm.
  12. Freeze Dumplings (Optional): Place uncooked shumai on a parchment-lined plate and freeze until solid. Transfer frozen dumplings to a freezer bag for storage.
  13. Cook Frozen Dumplings: Arrange frozen shumai on a parchment-lined bamboo steamer and steam covered for 9 to 10 minutes without defrosting before serving.

Notes

  • Dried scallops add umami depth but can be omitted if unavailable.
  • Water chestnuts provide crunch, and shiitake mushrooms contribute earthy flavor.
  • Tapioca starch helps tenderize pork; cornstarch can be used as an alternative.
  • Steaming time may vary depending on dumpling size; ensure filling reaches 165ºF for safety.
  • Paraffin paper or parchment paper works well to line bamboo steamers and prevent sticking.
  • Freezing shumai individually before storing prevents them from sticking together.
  • Author: ELLA
  • Prep Time: 50 minutes (including soaking dried scallops)
  • Cook Time: 8 minutes (steaming fresh), 10 minutes (steaming frozen)
  • Category: Dim Sum
  • Method: Steaming
  • Cuisine: Cantonese

Find it online: https://ellarecipe.com/cantonese-shumai-siu-mai-recipe/