Shumai | Siu Mai 燒賣

authenic dim sum shumai recipe 燒賣
I know it seems an eternity since I shared a recipe on this site and I do apologize for the lack of activity and I thank you for your patience. I hate to pull an excuse for not writing often but I was tied up with something pretty interesting and you can read about it here.

With that out of the way, let’s talk about today’s recipe.

Dim Sum dishes are no strangers to this site but what’s strange is that I haven’t shared a recipe on one of the most well-known dim sum dish – Shumai.authenic dim sum shumai recipe 燒賣

Shumai 燒賣 or Sui Mai is a traditional steamed open-faced-dumpling found throughout China. Like basically every dish in China, Shumai comes with different flavors and many regional variations. The most popular version, the Cantonese style, is generally stuffed with all kinds of meat. On the other hand, the Nothern Chinese style, often called ShaoMai in mandarin Chinese, is commonly stuffed with a mixture of sticky rice and meat. And of course, there are vegetarian shumai and shumai made different wrappers…I can go on for another 5 minutes but for today’s purpose let’s just stick with the Cantonese style.
authenic dim sum shumai recipe 燒賣
The recipe does look a little overwhelming at first, but practice makes it perfect. Also the below diagram should help you understand the technical part:

authenic dim sum shumai recipe 燒賣

This recipe is very versatile. Personally I enjoy the shrimp and pork combination but you can substitute with almost any other kind of meat of your choice. But if you want your shumai juicy, it seems some addition of pork always does the trick. Also, the wrapper I used for this recipe is the same kind as the wonton wrapper. You are welcome to use dumpling wrapper if that’s the only thing you have but I find the dumpling wrapper a tad too doughy for this dish.

Since this is a long recipe I’ll stop right here. Happy cooking!

Shumai | Siu Mai 燒賣

Yield: 20-30

Prep Time:30

Cook Time:20

Total Time:50

Make Shumai, a classic dim sum dish, following this step-by-step recipe at yireservation.com

Ingredients:

  • 12oz pork, sliced
  • 6oz shrimp, de-shelled and cleaned
  • 2 scallion, chopped
  • 1 slice ginger, chopped
  • half medium carrot, grated
  • 2 shiitake mushroom, reconstituted and sliced
  • 30 wonton wrapper
  • tobiko (flying fish role) for garnishing (optional)

Seasoning:

  • 1 tbsp Shaoxing wine
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp white pepper powder
  • 1 tsp sesame oil
  • 2 tbsp water
  • 1 egg

Directions:

To make the filling. In a food processor, add mushroom, scallions, ginger, carrots and process until coarse. Alternatively, finely chop all the ingredients on a cutting board.Shumai/Siu Mai RecipeAdd pork and shrimp and all seasoning ingredients to the food processor and process until the ingredients are finely chopped and turned into a smooth paste. Alternatively, finely chop all the meat on a cutting board.Combine the seasoning ingredients with all the chopped meat in a large mixing bowl and mix with a spatula until the mixture turns smooth.Shumai/Siu Mai RecipeThe filling can be made ahead of time and stored in a fridge overnight.Shumai/Siu Mai RecipeTo assemble the shumai, place a piece of wonton wrapper on your palm.Combine the seasoning ingredients with all the chopped meat in a large mixing bowl and mix with a spatula until the mixture turns smooth.Shumai/Siu Mai RecipeScope 1.5 tbsp of filling and place in the center of the wrapper.Combine the seasoning ingredients with all the chopped meat in a large mixing bowl and mix with a spatula until the mixture turns smooth.Shumai/Siu Mai RecipeSlowly fold up the edges of the wrapper using index and thumbCombine the seasoning ingredients with all the chopped meat in a large mixing bowl and mix with a spatula until the mixture turns smooth.Shumai/Siu Mai RecipeAt the same time, use a butter knife to gently press down the filling so the filling doesn't dropCombine the seasoning ingredients with all the chopped meat in a large mixing bowl and mix with a spatula until the mixture turns smooth.Shumai/Siu Mai RecipeOnce the edges of wrapper stick to the center filling, gently rotate the shumai to form a cylinder without enclosing the top. If the wrapper doesn’t stick to the filling, wet the edges with some water before folding up.Combine the seasoning ingredients with all the chopped meat in a large mixing bowl and mix with a spatula until the mixture turns smooth.Shumai/Siu Mai RecipeSet a parchment paper lined steamer over boiling water, steam shumai in batches for 8-10 minutes or until cooked through. Transfer to a platter and serve hot. Optionally, top the shumai with some tobiko before serving.Combine the seasoning ingredients with all the chopped meat in a large mixing bowl and mix with a spatula until the mixture turns smooth.Shumai/Siu Mai Recipe

If you like spicy, try dipping it into Sriracha sauce!
authenic dim sum shumai recipe 燒賣

 

21 comments

  1. 10

    Looking forward to trying this one day, reminds me very much of the pork hash in Hawaii.  

  2. 9

    Hi Yi, I do not succed in shaping  Sui Mai   beautifully  as yours  , so sorry but the taste  was good i loved very much. Thanks a lot.  Congrats to China  and the winner Shi Tingmao . Wonderful!!

  3. 8

    Gee, I usually think of dim sum as being much too elaborate to attempt at home, but these actually look easy! Might just try it out. 

  4. 7

    nice! i always check your website coz the recipes here are the best, tried them and they always come out great, among the best in the net, and i shop around for recipes. Glad that you’re back! and of course, will make this this week. Thanks a bunch. Hafa Adai from Guam!

    • 7.1

      Hi Mary, thanks for following my blog all the way from Guam! I am so glad that the recipes on this site worked out for you. Please let me know how you like this Shumai recipe!

  5. 6

    Hi Yi, wellcome back we really miss you. I hope I’ll try your  last recipe that looks   easy and  flavorful . Congratulation for  your  work, must have been  a tour de force as I understand . It is always a pleasure to read  and follow your blog. Thnks from Venice.

  6. 5

    Ah so wonderful to see shumai.  This was well written and the pictures are very helpful. It is easier that I thought. Thank you!

  7. 4

    glad! TO SEE YOU BACK. Missed your posts! hug from Sweden

  8. 3

    Awesome! You make homemade Siu Mai seem so easy and fun, Yi.

  9. 2

    Looks fantastic! My food processor died so I’ll have to be creative. I’ll have to finely hand-mince veggies. Hey, that’s what was done back in the day! Lol!

  10. 1

    Welcome back! 🙂 Love Sui Mai. And yours look excellent — really nice recipe. I haven’t made these in ages, and now you have me craving them. Good stuff — thanks so much.

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