International Cuisine > Chinese Cuisine > Dumplings & Buns > Steamed Dumplings Recipe (Shumai, Har Gow)

Shumai: Steamed Pork and Shrimp Dumplings

Learn how to make authentic Shumai, open-topped steamed dumplings filled with a savory pork and shrimp mixture. This classic Cantonese dim sum is surprisingly easy to make at home!

Prep Time
30 minutes
Cook Time
15-20 minutes
Servings
25-30 shumai
Ingredients
  • 250 g Ground Pork
  • 200 g Shrimp, peeled and deveined
  • 25-30 pieces Shumai Wrappers
  • 50 g Shiitake Mushrooms, finely diced
  • 2 stalks Green Onions, finely chopped
  • 1 tsp Ginger, grated
  • 2 tbsp Soy Sauce
  • 1 tbsp Shaoxing Wine
  • 1 tsp Sesame Oil
  • 1 tbsp Cornstarch
  • 1/2 tsp Sugar
  • 1/4 tsp White Pepper

Preparing the Shrimp

Begin by roughly chopping the shrimp. Then, using the back of your knife, mince the shrimp into a paste. This helps bind the filling together and gives the shumai a better texture.

Mixing the Filling

In a large bowl, combine the ground pork, shrimp paste, diced shiitake mushrooms, green onions, and grated ginger. Add the soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, and white pepper. Mix well with your hands until all the ingredients are thoroughly combined and the mixture is sticky.

Assembling the Shumai

Hold a shumai wrapper in the palm of your hand. Place a spoonful of the filling (about 1-2 tablespoons) in the center of the wrapper. Gently gather the edges of the wrapper around the filling, pleating as you go to create a cup-like shape. Leave the top open, exposing the filling. Lightly pat down the filling to make it compact and level. If the wrappers are dry, lightly moisten the edges with water to help them stick.

Steaming the Shumai

Line a steamer basket with parchment paper or napa cabbage leaves to prevent sticking. Arrange the shumai in the steamer basket, leaving some space between them. Bring water to a boil in a wok or pot. Place the steamer basket over the boiling water, ensuring that the bottom of the basket doesn't touch the water. Cover the steamer and steam for 15-20 minutes, or until the filling is cooked through and the wrappers are translucent.

Serving the Shumai

Carefully remove the shumai from the steamer basket and serve hot. You can serve them with soy sauce, chili oil, or your favorite dipping sauce.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal Protein: 15-20g Fat: 10-15g Carbohydrates: 5-10g Note: These values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

Shumai can be relatively high in sodium due to the soy sauce and other seasonings. Adjust the amount of salt used based on your dietary needs. Consider using lean ground pork and shrimp to reduce the fat content. Steaming is a healthy cooking method that preserves the nutrients in the ingredients.

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FAQ

  • Can I use different fillings for shumai?

    Yes, you can customize the filling to your liking. Popular variations include chicken and mushroom, vegetable, or all-shrimp fillings.
  • Can I freeze shumai?

    Yes, you can freeze uncooked shumai. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Steam directly from frozen, adding a few extra minutes to the cooking time.
  • Where can I buy shumai wrappers?

    Shumai wrappers can be found in the refrigerated or frozen section of most Asian grocery stores.