Siumai, From Scratch - How to Make Chinese Style Siu Mai | Authentic Chinese Food

Make the Filling
In a large bowl, combine ground pork, chopped shrimp, mushrooms, and carrot. Add soy sauce, oyster sauce, sesame oil, rice wine, cornstarch, sugar, white pepper, salt, and sliced scallion whites. Mix vigorously (using a spoon or clean hands) until the mixture becomes sticky and well-blended—about 2 minutes.

Prepare Wrappers
If using square wrappers, trim into circles with a cookie cutter or glass rim (about 3″ diameter). Keep wrappers covered with a damp cloth to prevent drying.

Form the Shumai
Place one wrapper in your palm. Spoon about 1 Tbsp of filling into the center. Press the filling down so it mounds slightly above the wrapper edge. Gently squeeze the sides of the wrapper up around the filling, leaving the top exposed. Press lightly to seal. Repeat with remaining wrappers and filling.

Garnish
Press a small piece of diced carrot or a whole green pea into the center of each shumai. Alternatively, top with sliced scallion greens for color.

Steam
Line a bamboo or metal steamer basket with parchment paper (dotted with holes) or cabbage leaves. Arrange shumai ½″ apart. Bring water in a wok or pot to a rolling boil. Place steamer over the water, cover, and steam for 8–10 minutes until the pork is cooked through and the wrappers turn slightly translucent.

Serve
Transfer shumai to a platter. Serve immediately with soy sauce, chili oil, or a dash of rice vinegar on the side.

Enjoy your homemade Cantonese Shumai —tender, juicy, and perfect for dim sum gatherings!

For an unforgettable Chinese feast at home, start with the delicate bites of Best Homemade Steamed Shrimp Dumplings – Better Than Takeout to showcase translucent wrappers and juicy shrimp, move on to the communal warmth of the Ultimate Chinese Hot Pot Feast for endless dipping and simmering fun, and round out your meal with a tangy, spicy bowl of Chicken Hot and Sour Soup that hits all the right comfort notes.

1. Fresh, High-Quality Ingredients
2.  Choosing your own pork, shrimp, and aromatics ensures maximum flavor and avoids additives found in some commercial versions.
3. Customizable Filling
4.  Adjust the ratio of pork to shrimp, add mushrooms or water chestnuts for crunch, or experiment with seasonings to suit your taste.
5. Hands-On, Interactive Cooking
6.  Wrapping shumai is a fun, tactile process perfect for cooking with friends or family, turning meal prep into a shared experience.
7. Impressive Presentation
8.  Neatly pleated shumai arranged on a bamboo steamer makes an elegant appetizer or party platter that looks as good as it tastes.
9. Make-Ahead Convenience
10.  You can assemble shumai in advance, freeze them, and steam them straight from the freezer—ideal for spontaneous gatherings or weeknight dinners.

• ½ lb (225 g) ground pork (80/20 lean-to-fat) : Provides rich juiciness.
• 8 oz (225 g) raw shrimp , peeled, deveined, and finely chopped: Adds sweet seafood flavor.

• 2 Tbsp shiitake mushrooms  (fresh or soaked dried), finely chopped: Earthy depth and texture.
• 2 Tbsp carrot , finely diced: Color contrast and slight sweetness.
• 2 scallions , whites finely sliced (for filling); greens reserved for garnish.
• 1 Tbsp fresh ginger , minced: Bright, warming note.
• 2 cloves garlic , minced: Pungent backbone.

• 1 Tbsp soy sauce  (low sodium): Umami and salt.
• 1 Tbsp oyster sauce : Savory depth.
• 1 tsp sesame oil : Nutty aroma.
• 1 tsp rice wine  (Shaoxing wine): Flavor layering.
• 1 tsp cornstarch : Binds juices and firms filling.
• ½ tsp sugar : Balances saltiness.
• ¼ tsp white pepper : Subtle heat.
• Pinch of salt , to taste.

• 24 round or square wrappers  (3″ diameter), store-bought wonton or specialty shumai wrappers.
• 24 small carrot cubes or green peas  for garnish.
• Scallion greens , thinly sliced, are an alternative garnish.

• Mixing Bowls:  One for filling, one for seasoning the meat.
• Sharp Knife & Cutting Board:  For fine chopping.
• Spoon or Disher:  For portioning filling.
• Bamboo or Metal Steamer:  Line with parchment or cabbage leaves.
• Steamer Setup:  A wok or pot with simmering water.

Tip:  To streamline workflow, set up an assembly station with wrappers, filling, and a steamer within arm’s reach.

1. Chop Protein & Veggies:  Finely chop pork, shrimp, mushrooms, and carrots. Uniform pieces ensure even cooking.
2. Combine Aromatics:  In a bowl, mix scallion whites, ginger, and garlic.
3. Season & Bind:  Add soy sauce, oyster sauce, sesame oil, rice wine, cornstarch, sugar, white pepper, and salt. Stir vigorously until the mixture is sticky—about 2 minutes. This “velveting” technique results in juicy, cohesive filling.

1. Divide & Cover:  Lay wrappers on a damp surface or cover with a wet towel to prevent drying.
2. Portion Filling:  Place 1 Tbsp of filling in the center of each wrapper.
3. Gather & Seal:
   • Classic Pleat:  Gently squeeze up the wrapper edges around the filling, forming 6–8 pleats, and leave the top exposed.
   • Simple Wrap:  Press the sides of the wrapper up without pleating for a quicker method.
4. Garnish:  Press a carrot cube or green pea into the center for color.

1. Line the Steamer:  Use parchment paper with holes or cabbage leaves to prevent sticking.
2. Arrange Shumai:  Place dumplings ½″ apart to allow steam circulation.
3. Boil & Steam:  Bring water in a wok/pot to a rolling boil. Set steamer over water, cover, and steam for 8–10 minutes . Avoid lifting the lid to maintain consistent steam.
4. Check Doneness:  Wrappers should be slightly translucent; filling should reach 165 °F internally.
5. Serve Immediately:  Transfer shumai to a plate, garnish with scallion greens, and offer dipping sauces.

• Filling Consistency:  If the mixture is too loose, add ½ tsp more cornstarch. If it is too stiff, fold in a few drops of water.
• Wrapper Tears:  Lightly moisten the edge with water if the dough is too dry. If it is too sticky, dust it with cornstarch.
• Sticking Issues:  Ensure steamer liners have enough holes; swirl a few drops of oil on liners before placing shumai.
• Uneven Cooking:  Maintain a vigorous, steady boil to generate consistent steam.

1. Surf-and-Turf Shumai:  Swap half the pork for scallops or crab meat—“shrimp and scallop shumai recipe.”
2. Vegan Shumai:  Use chopped king oyster mushrooms, water chestnuts, and tofu—“vegetarian shumai dumplings.”
3. Spicy Shumai:  Add chili garlic sauce to the filling—“spicy pork shumai recipe.”
4. Frozen Shumai:  Freeze assembled dumplings and steam from frozen for +2 minutes—“How to freeze shumai dumplings.”
5. Baked Shumai:  Lightly brush assembled shumai with oil and bake at 375 °F for 12 minutes for a crispy twist—“baked shumai recipe.”

• Soy-Vinegar Dip:  2 Tbsp soy sauce + 1 Tbsp black vinegar + sliced chili.
• Chili-Sesame Sauce:  1 Tbsp chili oil + 1 tsp sesame oil + minced garlic.
• Sweet Soy Glaze:  1 Tbsp hoisin sauce + 1 tsp honey + water to thin.

Pair your shumai with:

• Steamed Bok Choy  in garlic sauce.
• Hot and Sour Soup  or Egg Drop Soup  as warm starters.
• Crispy Spring Rolls  for textural contrast.
• Jasmine Tea  to cleanse the palate.

• Refrigerate (Uncooked):  Place on a tray, cover, and refrigerate for up to 24 hours.
• Freeze (Uncooked):  Flash-freeze on a tray, then transfer to freezer bags for up to 3 months. Steam from frozen, adding 2 minutes to cooking time.
• Reheat (Cooked):  Steam leftovers for 3–4 minutes or microwave-covered for 1–2 minutes, then quickly pan-fry bottoms for crispness.

Can I use store-bought wrappers?

 Yes—store-bought wonton or gyoza wrappers work in a pinch, though specialty shumai wrappers yield the best texture.

How do I prevent wrappers from drying?

 Cover wrappers and assemble shumai with a damp cloth or plastic wrap during prep.

What’s the ideal pork-to-shrimp ratio?

 A 50/50 blend offers balanced flavor and texture; you can adjust to 60/40 or 70/30 based on preference.

Can I steam multiple batches at once?

 Use a multi-tiered bamboo steamer, ensuring even spacing on each tier for proper steam flow.