Name: Cantonese Shumai (Siu Mai, 燒賣) Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Cantonese
Ingredients: 6 to 8 small dried scallops (or 2 large dried scallops); 1/2 pound 80% lean ground pork; 1/2 pound shrimp, chopped into 1/4-inch pieces; 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 (for topping); 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; 25 to 30 thin round dumpling wrappers (preferably 3 1/4-inch diameter); Bamboo steamer; Liner papers for bamboo steamer

Jump to Recipe· 4.4 from 50 reviews

If you’ve ever found yourself craving a bite of authentic dim sum right at home, this Cantonese Shumai (Siu Mai, 燒賣) Recipe is your golden ticket. These delicate, open-faced dumplings bring together the perfect harmony of tender ground pork, succulent shrimp, and the subtle earthiness of shiitake mushrooms, all wrapped up in the most tender wrappers and steamed to perfection. Making shumai from scratch might sound intimidating, but I promise you, with this recipe, it’s an absolute joy — full of rewarding textures and flavors that will have your whole kitchen smelling like a bustling Cantonese teahouse. Ready to wow your taste buds and impress family and friends? Let’s dive in!

Ingredients You’ll Need

A woman's hand holds a round, flat, yellow dough piece with a slightly wavy edge. In the center of the dough, a mound of mixed filling is placed, consisting of small bits of light pink, beige, and translucent ingredients with tiny green specks, showing a moist and textured appearance. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Keep in mind, the magic of this Cantonese Shumai (Siu Mai, 燒賣) Recipe lies in the freshness and simplicity of its ingredients. Each component plays a distinct role, from adding crunch and aroma to creating a juicy, tender filling that melts in your mouth.

Dried scallops (6 to 8 small or 2 large): Optional but highly recommended for a deep umami boost; soak and shred them for richness.
80% lean ground pork (1/2 pound): The juicy base that holds all the flavors together.
Tapioca starch (1 1/2 tablespoons): Helps tenderize the pork and gives a luscious texture; cornstarch is a fine substitute.
Water (1/4 cup): Softens the mixture, making the filling tender and moist.
Peanut oil (1 1/2 tablespoons): Adds a subtle nutty flavor and keeps the filling silky.
Sesame oil (1/2 tablespoon): Just a touch for that irresistible aroma that screams Asian cuisine.
Shrimp (1/2 pound): Chopped small for a delightful pop of sweetness and texture.
Chopped water chestnuts (1/2 cup): For crunch and refreshing contrast within every bite.
Chopped shiitake mushrooms (2/3 cup): Earthy notes that elevate the filling’s depth.
Minced ginger (1 tablespoon): Brightens the mixture with a zingy warmth.
Sliced scallions (1/4 cup): Adds fresh, mild onion flavor.
Oyster sauce (2 tablespoons): The savory punch that brings everything together.
Kosher salt (1 teaspoon): Essential seasoning to enhance flavors.
Sugar (1 teaspoon): Balances the savory ingredients with a hint of sweetness.
White pepper (1/2 teaspoon): Adds mild heat and complexity without overpowering.
Thin round dumpling wrappers (25 to 30, ~3 1/4-inch diameter): The perfect tender vessel for the flavorful filling.
Finely diced carrots (1/4 cup): Used as a colorful and decorative topping for each shumai.
Bamboo steamer and liner papers: To steam your shumai perfectly while keeping them from sticking.

How to Make Cantonese Shumai (Siu Mai, 燒賣) Recipe

Step 1: Prep and Soften Dried Scallops

If you’re including dried scallops in your shumai, start by rinsing them thoroughly. Soak them in water for at least 4 hours or preferably overnight until they become soft enough to shred — trust me, this step infuses the filling with a wonderful umami punch. Use your hands to shred the scallops finely; you’ll need about 3 to 4 tablespoons for that perfect balance.

Step 2: Tenderize the Pork Mixture

Place the ground pork into a bowl and add tapioca starch and water. Now comes a fun, almost meditative part: stir the mixture vigorously with a wooden spoon for several minutes until the pork reaches a smooth, paste-like consistency. You’ll hear delightful squishing sounds, which mean you’re on the right track — this technique tenderizes the meat beautifully. Once ready, stir in the peanut oil and sesame oil for flavor and silkiness, then set aside.

Step 3: Chop and Combine the Seafood and Veggies

Finely chop the shrimp into quarter-inch pieces and add it to the pork mixture. Next, fold in the chopped water chestnuts, shiitake mushrooms, minced ginger, and sliced scallions. Mix everything together well to distribute those fresh, aromatic flavors evenly.

Step 4: Season the Filling

Add the oyster sauce, kosher salt, sugar, and white pepper to the bowl. This blend of seasonings creates an intricate balance of savory, sweet, and mildly spicy notes — the hallmark of a great Cantonese Shumai (Siu Mai, 燒賣) Recipe. Mix thoroughly until all ingredients are fully combined.

Step 5: Form the Dumplings

Prepare your bamboo steamer by lining it with parchment paper to prevent sticking, especially if you’re cooking the shumai immediately. If freezing, line a plate or sheet pan instead. Place a dumpling wrapper in the crook of your hand, fill it with about 2 tablespoons of filling, then gently press and shape the dumpling upright with your fingers. It should be tightly packed and about 1 1/2 inches in diameter, standing firmly without leaning. Continue this process until all filling is used, topping each dumpling with a small sprinkle of finely diced carrot for that signature colorful touch.

Step 6: Steam the Shumai

Fill a wok or pot with about 2 1/2 inches of water and bring it to a rolling boil. Place your bamboo steamer with shumai on top, cover tightly, and steam for 7 to 8 minutes. You can check that the filling reaches 165ºF for food safety. The result is perfectly tender, juicy shumai with an irresistible aroma and a slight sheen of oil on top.

Step 7: How to Freeze for Later

To preserve your shumai, freeze the uncooked dumplings on a lined plate until firm. Once frozen, transfer them to a freezer bag for storage. When you’re ready to enjoy, steam frozen shumai straight from the freezer for 9 to 10 minutes—no need to thaw! Freshness and flavor stay intact, making this recipe wonderfully convenient.

How to Serve Cantonese Shumai (Siu Mai, 燒賣) Recipe

A close-up view of several shumai dumplings arranged in a light brown bamboo steamer basket with visible steam bubbles around them. Each dumpling has a soft yellow wrapper folded around light beige ground meat filling topped with finely diced, bright orange carrot pieces. The dumplings are tightly packed in the basket with slight folds and creases on the wrappers, showing a juicy, tender texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the finely diced carrots add a cheery pop of color and slight sweetness, you can also experiment with a touch of fresh cilantro or a sprinkle of toasted sesame seeds for an added layer of aroma and texture. A few drops of chili oil or soy sauce on the side elevate each bite even further.

Side Dishes

Cantonese shumai pair perfectly with steamed jasmine rice or a simple bowl of congee for a comforting meal. Light vegetable stir-fries or crisp cucumber salad offer refreshing contrasts to the rich flavors of the shumai. For a true dim sum experience, serve alongside other dim sum classics like har gow or char siu bao.

Creative Ways to Present

Make your Cantonese Shumai (Siu Mai, 燒賣) Recipe feel extra special by serving them in individual bamboo steamer baskets, ideal for sharing and impressing guests. You can also place them atop small lettuce leaves or cabbage cups for an elegant appetizer presentation. Drizzle a lightly seasoned soy-vinegar dipping sauce over the dumplings for a gorgeous, mouthwatering finish.

Make Ahead and Storage

Storing Leftovers

Store any leftover shumai in an airtight container in the refrigerator for up to two days. Make sure they are cooled completely before refrigerating to keep their texture intact and prevent sogginess.

Freezing

Uncooked shumai freeze beautifully. Arrange them in a single layer on parchment-lined trays and freeze until firm before transferring to a sealed bag or container. This way, you can enjoy fresh-tasting dim sum anytime with minimal effort.

Reheating

Reheat refrigerated or frozen shumai by steaming until warmed through. Avoid microwaving if possible, as steaming helps maintain the delicate texture and juicy filling that make this Cantonese Shumai (Siu Mai, 燒賣) Recipe so beloved.

FAQs

Can I make Cantonese Shumai (Siu Mai, 燒賣) Recipe without dried scallops?

Absolutely! While dried scallops add a wonderful depth of flavor, you can skip them and still have delicious shumai. The shrimp and shiitake mushrooms provide plenty of taste on their own.

What is the best wrapper to use for shumai?

Thin, round dumpling wrappers about 3 1/4 inches in diameter are ideal for shumai. They’re tender yet sturdy enough to hold the filling and steam perfectly without tearing.

How do you know when shumai are fully cooked?

Shumai are done when the wrappers become translucent and tender, and the filling reaches an internal temperature of 165ºF. Steaming for 7 to 8 minutes typically achieves this.

Can I freeze cooked shumai?

It’s best to freeze them uncooked to maintain texture and freshness. Freezing cooked shumai can lead to sogginess when reheated.

What dipping sauces complement Cantonese Shumai?

Classic choices include soy sauce, black vinegar, and chili oil. Mixing soy sauce with a bit of fresh ginger and sesame oil also makes a fantastic dipping sauce.

Final Thoughts

Making this Cantonese Shumai (Siu Mai, 燒賣) Recipe at home is like inviting a slice of Canton’s rich culinary tradition right into your kitchen. Each bite encapsulates a perfect balance of flavors and textures that comfort and excite all at once. Once you try making and tasting your own fresh shumai, you’ll wonder why you ever settled for takeout. So grab those ingredients and start steaming — your new favorite dim sum moment awaits!