How to make Shumai 烧卖 – Cantonese Dim Sum recipe

Have you ever wondered how to make Shumai/ 烧卖? 

Like many others, I thought it would be difficult before I learned how to prepare it. My first experience with Shumai was when I was young. I enjoyed it at Dim Sum restaurants with my parents, and I had never considered making it home.

Now that I have the time to try making it myself, I’ve discovered it’s actually quite easy! Today, I made 24 Shumai, and the best part is I can customize the filling to my liking.

I will also share the key to getting that signature crunchy texture of the shrimp in this recipe. Plus, you can freeze your shumai for an anytime treat—perfect for breakfast or as a savory appetizer.

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Ingredients for Shumai

 Below is the list of key ingredients required to make shumai.

• Meat. When making Cantonese-style shumai, ground pork with some fat, such as pork belly, is commonly used as it is more tender. You can ask the butcher to mince the pork or do it yourself with a food processor. 
• Shrimp is another essential ingredient. Some people use it alone to make shrimp shumai, but combining it with pork or chicken provides a richer flavor. 
• Dried shiitake mushrooms add a flowery aroma to the shumai and are worth adding if you’re making it home. However, they are relatively costly, so many dim sum restaurants do not include them in the recipe.
• The seasoning includes oyster sauce, sesame oil, ground white pepper, and Shaoxing wine. If oyster sauce is unavailable, light soy sauce is an alternative. 
• Wonton wrappers are used for shumai. When unused, it’s best to keep them in the refrigerator. They are available in most Asian grocery stores. Thicker wrappers used for pork dumplings or gyoza are unsuitable for making shumai.
• Garnish. The most common way to garnish shumai is to place fish roe on top, but finely diced carrots or green peas can also be used. 
• Other common ingredients you can consider to include in the recipe are green onions, bamboo shoots, and water chestnuts.

Note that there are different spellings for shumai in English, such as shao mai, shu mai, or siu mai, but they all mean the same thing.

How to make Shumai (Cantonese style)

1. Soak the dried mushrooms in water until soft, then cut them into small pieces. Soaking the mushrooms with hot water instead of cold water can speed up the process.

2. Place the shrimp in a small bowl. Add a teaspoon of baking soda, salt, and a few tablespoons of water. Let it sit for ten minutes, then rinse the shrimp thoroughly to remove the baking soda and salt. This step is optional, but it helps make the shrimp crunchy. After that, coarsely chop the shrimp into small pieces. There is no need to mince it, as we want to retain the shrimp’s texture and mouthfeel.

3. Combine all the ingredients in a large mixing bowl. The traditional way is to lift the mixture and throw it back into the bowl. This action will mechanically break down the meat’s connective tissue, letting the ingredients bind together well.

4. Before wrapping the shumai, taste-test it to adjust the flavor and saltiness. You can take a small portion of the filling and microwave it briefly, then taste-test it when cooked.

5. Place the prepared shumai filling in the middle of the shumai wrapper. Wrap the filling inside the shumai wrapper, leaving the top part open. Use a small spoon to press the filling down so there is no space between the wrapper and the filling. Shape it with your hand by squeezing the sides of the shumai so that it becomes tall and slim, and ensure the base is flat so that it will not fall to the side during steaming.

6. Cut away the excess wrapper that protrudes, as it can dry quickly after steaming.

7. Place a piece of parchment paper on the steamer, then arrange the shumai on it, leaving enough space between them to avoid sticking together. You can also use the specialized bamboo steamer baskets made for dim sum to steam the shumai.

8. Bring the water to a rolling boil. Steam the shumai over high heat for seven to ten minutes until cooked. The exact time will depend on the size of the shumai.

Since this is the traditional Cantonese shumai recipe, no dipping sauce is required.

How to keep the shumai

Place the uncooked shumai on a tray, ensuring they do not touch each other to prevent sticking. Once frozen, transfer them to an airtight container and store them in the freezer. They will remain good for a few weeks.

When you want to serve, simply place the frozen shumai in a steamer and steam over high heat without defrosting them.

Other related recipes

If you like this shumai recipe, I would like to introduce you to some other related recipes as below;

• Char Siu Bao is another classic Cantonese dim sum. The recipe is on our sister food blog, Taste of Asian Food.
• If you enjoy minced meat, try our classic air-fryer meatloaf. It’s a great dish made using minced meat.
• If you like the shrimp filling in shumai, try the sautéed Cajun shrimp. It’s a quick and easy dish with incredible flavor.