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, 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.

Course Appetizer, lunch, Snack

Cuisine asian, Chinese Inspire, Thai Inspire

Keyword Pork and Shrimp Siu Mai (Shumai) Dumplings

Prep Time 10

Cook Time 15

Total Time 25

Servings dumplings

Calories 58

Author Mary Thatcher

Equipment

1 mixing bowl
1 steamer

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