Chinese🥩 Meat

Shrimp and Pork Shumai

Name: Shrimp and Pork Shumai
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 100 g Ground pork; 100 g Shrimp, peeled and thawed; 1/3 tsp Salt; 1 tsp Sugar; 10 g Ginger root, chopped; 1 tbsp Sake; ½ tbsp Oyster sauce; ½ tbsp Sesame oil; Pepper; 150 g Onions, chopped; 30 g Potato starch; 18 Shumai wrappers; 500 ml Lukewarm water (for thawing shrimp); 1-1.5 tsp Baking soda, food-grade (for thawing); Cabbage leaves; Black vinegar or regular vinegar (for serving); Soy sauce (for serving); Karashi mustard (for serving)

⏱ 30 min🍽 Serves 3

Juicy steamed Chinese dumplings combining ground pork and chopped shrimp, seasoned with ginger, oyster sauce and sesame oil. The shrimp is treated with salt water and baking soda for a plump, chewy texture, while generous onions keep the meat tender and add natural sweetness.

Adapted from a video by Cooking with Dog

Shrimp and Pork Shumai Recipe (Juicy Chinese Steamed Dumplings | Siu Mai) | Cooking with Dog

Watch on YouTube

Ingredients

Ground pork100 g
Shrimp, peeled and thawed100 g
Salt1/3 tsp
Sugar1 tsp
Ginger root, chopped10 g
Sake1 tbsp
Oyster sauce½ tbsp
Sesame oil½ tbsp
Pepper
Onions, chopped150 g
Potato starch

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Prepare the shrimp by dissolving salt and baking soda in lukewarm water, then soak the frozen peeled shrimp in this salt water for 20 to 30 minutes until semi-thawed. This treatment locks in umami flavor and gives the shrimp a plump, chewy texture.
2
Drain the salt water and rinse the shrimp thoroughly under fresh running water. Place shrimp in a mesh strainer and tap against a kitchen towel to remove excess water, then spread on paper towels and wrap to absorb remaining moisture completely.
3
Lightly rub the shrimp with a small amount of sake. Separate the shrimp into two portions: cut 18 pieces about the size of a pinky fingertip to use as toppings, and finely chop the remainder into small pieces or paste-like consistency.
4
In a bowl, mix the chopped onion with potato starch to coat evenly. The starch will absorb moisture from the onion so it blends better with the meat.
5
In a separate bowl, combine ground pork, chopped shrimp, salt, sugar, ginger, sake, oyster sauce, sesame oil, and pepper. Mix thoroughly by first squeezing the mixture roughly, then loosening your fingers and rotating your hand until the mixture becomes gooey and your hand feels heavy.
6
Gently fold the onion and potato starch mixture into the meat mixture to avoid breaking down the starch coating. Continue mixing until the onion is evenly distributed throughout.
7
Place about 1 tablespoon of the meat filling in the center of each shumai wrapper. Lightly press the meat to adhere it firmly, then gather the wrapper edges toward the center and squeeze gently to form a cylindrical dumpling shape.
8
Dip a shrimp topping piece in potato starch, then lightly press it into the top of each shumai. Flatten the bottom with your palm and place the shumai on a tray lightly dusted with potato starch to prevent sticking.
9
Arrange cabbage leaves on a steamer plate to absorb dumpling juices and prevent sticking. Arrange the shumai on the cabbage so they do not touch. Heat the steamer on high until steam vigorously escapes, then cook for 8 to 10 minutes with continuous steam.
10
Check if the shumai are cooked through by splitting one open to inspect the inside. Serve with a dipping sauce made from vinegar and soy sauce, and offer karashi mustard on the side.

Shrimp and Pork Shumai

Ingredients

Steps

More like this