Description
Traditional Cantonese Shumai (Siu Mai) are delicate steamed dumplings filled with a savory mixture of ground pork, shrimp, shiitake mushrooms, water chestnuts, and minced ginger. These bite-sized dumplings are garnished with finely diced carrots and steamed to juicy perfection using a bamboo steamer. Perfect as a dim sum staple, shumai offer a harmonious blend of textures and flavors wrapped in thin dumpling wrappers.
Ingredients
Optional:
- 6 to 8 small dried scallops (or 2 large dried scallops)
Meat and Seafood:
- 1/2 pound 80% lean ground pork
- 1/2 pound shrimp, chopped into 1/4-inch pieces
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 (for topping)
Seasonings and Condiments:
- 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
Others:
- 25 to 30 thin round dumpling wrappers (preferably 3 1/4-inch diameter)
- Bamboo steamer
- Liner papers for bamboo steamer
Instructions
- Soak and Shred Scallops (Optional): Rinse the dried scallops and soak them in water for at least 4 hours or overnight until they become soft. Use your hands to shred them finely, yielding about 3 to 4 tablespoons of shredded scallops.
- Tenderize Ground Pork: In a mixing bowl, combine the ground pork with tapioca starch and water. Stir continuously with a wooden spoon until the meat turns paste-like consistency and you hear squishing sounds, which tenderizes the pork. Then, add peanut oil and sesame oil and stir well. Set aside.
- Prepare Filling Mixture: Add the chopped shrimp to the tenderized pork mixture. Incorporate the chopped water chestnuts, shiitake mushrooms, minced ginger, and scallions. Stir to combine thoroughly. Then, add oyster sauce, kosher salt, sugar, and white pepper and mix well until fully incorporated.
- Prepare Steamer: Line a bamboo steamer with parchment paper if cooking immediately. For freezing, line 1 or 2 large plates or a sheet pan with parchment paper.
- Shape Dumplings: Place one dumpling wrapper on your left palm. Spoon about 2 tablespoons of filling into the center, positioning it over the crook of your hand. Use a butter knife or spoon to press the filling firmly into the wrapper gap, then squeeze the wrapper to form a round dumpling about 1 1/2 inches in diameter. Ensure the dumpling is filled to the top with no excess wrapper showing to make a neat finish. Check that it stands upright and adjust if necessary.
- Arrange Dumplings: Transfer the finished dumplings to the lined bamboo steamer or plate. Continue until all filling is used.
- Top Dumplings: Place about 1/4 teaspoon of finely diced carrots on top of each dumpling for a colorful garnish.
- Steam Dumplings: Fill a wok with water to about 2 1/2 inches deep and bring it to a boil. Place the covered bamboo steamer over the boiling water carefully and steam the dumplings for 7 to 8 minutes. Check doneness by inserting a thermometer into a dumpling to confirm the internal temperature reaches 165ºF.
- Freeze Dumplings (Optional): Place uncooked dumplings on a parchment-lined plate and freeze until hardened. Transfer frozen shumai to a freezer bag. To cook frozen shumai, steam them directly for 9 to 10 minutes without defrosting.
Notes
- If using dried scallops, soaking overnight softens them for shredding, adding an umami depth to the filling.
- Water chestnuts add a crunchy texture contrast.
- If tapioca starch is unavailable, cornstarch is an effective substitute for tenderizing the pork.
- Dumpling wrappers should be thin and round, around 3 1/4 inches diameter for ideal shaping and cooking.
- Do not overfill dumplings to ensure they stand upright and cook evenly.
- Bamboo steamers lined with parchment paper prevent sticking and retain moisture for perfect steaming.
- Frozen shumai cook slightly longer but do not require thawing first.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dim Sum
- Method: Steaming
- Cuisine: Cantonese
