Pork and Shrimp Siu Mai (Shumai) Dumplings

With their irresistible blend of textures and flavors, these Pork and Shrimp Siu Mai (Shumai) Dumplings will delight your tastebuds. Savory ground pork and shrimp seasoned with aromatics like scallions, garlic and white pepper get a satisfying crunch from the addition of jicama or water chestnuts and mushrooms. Wrapped in a delicate wonton wrapper and then steamed to perfection, each dumpling is a burst of juicy, meaty goodness.

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Siu Mai (Shu Mai)
Siu Mai (Shu Mai)

How do you pronounce Siu Mai?

“Siu starts with the s sound, and then the “ew” vowel as in “few”. Mai is like the name “Mike” without the k!” You know I’m not Chinese so I got this fun fact from maidwithlau.com. Today, I am presenting you the Thai version of pork and shrimp siu mai (shumai). In Thailand, we call siu mai “khanom jeeb”. The Thai version includes the tastes and texture of jicama or water chestnut as well as the fried garlic toppings. Therefore, you get almost food group in the food pyramid in one little bite!

How to wrap Siu Mai?

If using square wonton wrappers, cut off the edges first. Place a teaspoonful of filling in the middle of each wrapper. Wet the edges of the wrapper with water, then make a “C” shape with your thumb and index finger. Put the dumpling in your hand and squeeze it to form a pleated, open-topped dumpling. Top with a few cubed carrots for garnish. Brush the steamer with some oil and arrange the dumplings inside to steam. You can also line the steamer with parchment paper instead of oiling it. Steam the pork and shrimp siu mai for 12-15 minutes until cooked through. Brush some sesame oil on over the dumplings and serve with fried garlic and a dipping sauce.

wrapping pork and shrimp siu mai
wrapping pork and shrimp siu mai

Things that you can use the Siu Mai filling for

If you end up with leftover shrimp and pork filling, consider using it for congee (rice porridge), gyoza (Japanese potstickers), or Gang Jeud (soup), and hot pot. This filling is tasty and versatile.

Siu Mai steps
Siu Mai steps
Pork and Shrimp Siu Mai (Shumai) Dumplings

Pork and Shrimp Siu Mai (Shumai) Dumplings

Mary Thatcher
With their irresistible blend of textures and flavors, these Pork and Shrimp Siu Mai (Shumai) Dumplings will delight your tastebuds. Savory ground pork and shrimp seasoned with aromatics like scallions, garlic and white pepper get a satisfying crunch from the addition of jicama, water chestnuts and mushrooms. Wrapped in a delicate wonton wrapper and then steamed to perfection, each dumpling is a burst of juicy, meaty goodness. The accompanying dipping sauce, with its sweet yet sour notes, provides the perfect complement to the rich, mouthwatering dumplings. One bite and you’ll be hooked on these scrumptious Pork and Shrimp Siu Mai, a classic dim sum dumpling filled with bold tastes and textures sure to satisfy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, lunch, Snack
Cuisine asian, Chinese Inspire, Thai Inspire
Servings 25 dumplings
Calories 58 kcal

Equipment

Ingredients
  

For the Siu Mai (Dumplings)
  • 10 oz ground pork
  • 10 oz shrimp minced
  • 1/4 teaspoon pepper better to use white for this recipe but you can use ground black pepper too.
  • 1/2 teaspoon garlic power or 1 tsp minced garlic
  • 3 tablespoon soy sauce
  • 1 teaspoon chicken bouillon or pork bouillon
  • 1 tablespoon sesame oil
  • 1 spring onions chopped
  • 1/2 cup jicama or water chestnut (chopped) optional
  • 2 tablespoons Shitake mushroom chopped or button mushrooms. If using dried Shitake, make sure to rehydrate by soaking in the water for 10 -15 minutes first.
  • 1 egg
  • 1 tablespoon corn starch
  • 25 wonton wrappers
  • 1 carrot finely chopped
  • 1 tablespoon fried garlic optional see the link
Sweet and Sour Siu Mai Dipping Sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon soy saue
  • 1 teaspoon dark soy sauce If you are not able to find any, try adding extra soy sauce. I've never done that.So please let me know if you try :).
  • 1 teaspoon sugar

Instructions
 

Make the Siu Mai (Dumplings)
  • Make the filling : Mix together ground pork, shrimp, bouillon, garlic powder, ground pepper, soy sauce, sesame oil, chopped Jícama, spring onion, cornstarch, and egg together with your hands or chopsticks. Sesame oil is the key!
  • If using square wonton wrappers, cut off the edges first. Place a teaspoonful of filling in the middle of each wrapper. Wet the edges of the wrapper with water, then make a "C" shape with your thumb and index finger. Put the dumpling in your hand and squeeze it to form a pleated, open-topped dumpling. Top with a few cubed carrots for garnish. See the picture above or the video below.
  • Brush the steamer with some oil and arrange the dumplings inside to steam. You can also line the steamer with parchment paper instead of oiling it. Steam the pork and shrimp siu mai for 12-15 minutes until cooked through.
Make Sweet Sour Siu Mai Dipping Sauce and Serve
  • Meanwhile , combine vinegar, soy sauce, dark soy sauce, and sugar together.
  • Once the Siu Mai is cooked through. Brush some sesame oil on over the dumplings and serve with fried garlic and a dipping sauce.

Video

@stickyricethaikitchen Shumai Or pork and shrimp dumplings: Full written recipe on my IG because TikTok space is limited 😆 😋. #shumai #dumplings #simplerecipes #healthyrecipes #siumai #memorial #asianfood ♬ Jiggle Jiggle – Duke & Jones & Louis Theroux

Notes

Note 1: You do not need to use a bamboo steamer. The regular steam will work just fine.
Note 2: The dipping sauce recipe is for 1 serving as it is good even without the dipping sauce. Feel free to make more if you’d like.
Note 3: You can make your own fired garlic or simply purchase from the link in the recipe card.
Note 4:
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Nutrition

Serving: 5dumplingsCalories: 58kcalCarbohydrates: 5gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 22mgSodium: 126mgPotassium: 62mgFiber: 0.3gSugar: 0.2gVitamin A: 213IUVitamin C: 0.5mgCalcium: 11mgIron: 0.4mg
Keyword Pork and Shrimp Siu Mai (Shumai) Dumplings
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