Dim Sum recipe

Shumai, or Siu Mai, are iconic open-topped steamed dumplings, instantly recognizable in any Dim Sum spread. Their delightful combination of savory pork and succulent shrimp, encased in a delicate wrapper, makes them a universal favorite. This recipe breaks down the process, ensuring even novice cooks can achieve Dim Sum perfection. We’re aiming for a juicy, flavorful filling and a perfectly steamed, tender wrapper.

Gathering Your Treasures: Shumai Ingredients

Accuracy in measurement is key to replicating the authentic taste and texture of classic Shumai. Here’s what you’ll need:

For the Shumai Filling:

• Ground Pork: 1 lb (450g) – choose a cut with decent fat content (around 20-30%) for juiciness. Pork shoulder or Boston butt works well.
• Raw Shrimp: 8 oz (225g) – peeled, deveined, and roughly chopped. Save a few small, whole shrimp for garnish if desired, or use finely diced carrot/goji berries.
• Dried Shiitake Mushrooms: 4-5 medium-sized – rehydrated in hot water for at least 30 minutes, stems removed, and finely diced. Reserve the mushroom soaking liquid!
• Water Chestnuts: ½ cup (approx. 4-5 whole, canned) – drained and finely diced for a lovely crunch.
• Green Onions (Scallions): 3 stalks – finely chopped, white and green parts.
• Fresh Ginger: 1 tablespoon – finely minced or grated.
• Garlic: 2 cloves – finely minced.
• Light Soy Sauce: 2 tablespoons
• Shaoxing Rice Wine: 1 tablespoon (Dry sherry can be a substitute)
• Sesame Oil: 1 tablespoon (toasted)
• Oyster Sauce: 1 tablespoon (optional, but adds umami depth)
• Sugar: 1 teaspoon
• Salt: ½ teaspoon (or to taste, consider soy sauce saltiness)
• White Pepper: ½ teaspoon (ground)
• Cornstarch: 2 tablespoons (this helps bind the filling and keeps it moist)
• Reserved Mushroom Soaking Liquid: 1-2 tablespoons (enhances flavor)

For the Wrappers & Garnish:

• Wonton Wrappers: 40-50 round or square wrappers. If using square, you can trim the corners to make them roughly circular for a more traditional Shumai look, or simply use them as is. Yellow, thin wonton wrappers are ideal.
• Garnish (Optional):
  • Finely diced carrots
  • Green peas (frozen or fresh)
  • Small, cooked shrimp pieces
  • Goji berries (soaked briefly)

Equipment:

• Large mixing bowl
• Sharp knife and cutting board
• Bamboo steamer (preferred for best results) or a metal steamer
• Parchment paper or Napa cabbage leaves to line the steamer

The Art of Assembly: Step-by-Step Shumai Instructions

Patience and a gentle hand are your best friends in crafting these delicate dumplings. Follow these steps closely for Dim Sum success.

1. Prepare the Ingredients (Mise en Place):
* Mushrooms: Soak dried shiitake mushrooms in hot water for at least 30 minutes, or until fully softened. Squeeze out excess water (reserve the liquid!), remove and discard the tough stems, and finely dice the caps.
* Shrimp: Peel and devein the shrimp. Roughly chop them into small, pea-sized pieces. If using some for garnish, set aside a few small, whole ones.
* Pork: If your ground pork is very lean, consider adding a little extra fat or finely minced pork belly.
* Aromatics & Vegetables: Finely dice the water chestnuts. Finely chop the green onions. Mince the ginger and garlic.

2. Create the Flavorful Filling:
* In a large mixing bowl, combine the ground pork, chopped shrimp, diced shiitake mushrooms, diced water chestnuts, green onions, minced ginger, and minced garlic.
* In a separate small bowl, whisk together the light soy sauce, Shaoxing rice wine, sesame oil, oyster sauce (if using), sugar, salt, and white pepper.
* Pour the sauce mixture over the pork and shrimp mixture.
* Add the cornstarch and 1-2 tablespoons of the reserved mushroom soaking liquid.
* Crucial Step – Mixing: Using your hand or a sturdy spoon, mix the ingredients in one direction (e.g., clockwise) vigorously for 3-5 minutes. This develops the protein strands (myosin) in the meat, making the filling bouncy and cohesive rather than crumbly. The mixture should become sticky and slightly springy.
* Test the Seasoning (Optional but Recommended): Pinch off a small amount of the filling, form a tiny patty, and pan-fry or microwave it until cooked through. Taste and adjust seasonings (salt, soy sauce, pepper) if necessary. Remember, the flavors will be slightly milder after steaming.
* Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to a few hours). This allows the flavors to meld and makes the filling easier to handle.

3. Assemble the Shumai:
* Prepare your workstation: Have the chilled filling, wonton wrappers, a small bowl of water, and your chosen garnish ready.
* If using square wrappers: You can trim the four corners off to make them somewhat octagonal or rounder, which helps in shaping. This is optional.
* Take one wonton wrapper and place it in the palm of your non-dominant hand.
* Spoon about 1 to 1.5 tablespoons of the filling into the center of the wrapper. The amount will depend on the size of your wrappers.
* Forming the Shumai:
* Gently cup your hand, bringing the edges of the wrapper up around the filling.
* Use your other hand to form a circle with your thumb and index finger. Place this circle around the dumpling.
* Carefully squeeze and push the filling down gently while pleating and cinching the wrapper around it, forming a cup shape with an open top. The filling should be level with or slightly above the top edge of the wrapper.
* Flatten the bottom of the shumai so it can stand upright. The top should be open, exposing the filling.
* Use the back of a spoon or your finger to gently press the filling down and create a slight indent on top if you plan to add a garnish.
* Garnish (Optional): Place a small piece of diced carrot, a pea, a small shrimp piece, or a goji berry in the center of the exposed filling.
* Place the assembled shumai on a tray or plate lined with parchment paper, ensuring they don’t touch (to prevent sticking before steaming).
* Repeat with the remaining wrappers and filling. You should get around 40-50 shumai.

4. Steam the Shumai to Perfection:
* Prepare your steamer. If using a bamboo steamer, line each tier with perforated parchment paper, Napa cabbage leaves, or lightly greased lettuce leaves. This prevents sticking and allows steam to circulate. If using a metal steamer, you can do the same or lightly grease the steamer basket.
* Fill a wok or pot (that the steamer can sit securely on) with about 1-2 inches of water. Bring the water to a rolling boil over high heat.
* Arrange the shumai in a single layer in the prepared steamer basket(s), leaving about ½ inch of space between each dumpling to allow for even cooking and steam circulation. Don’t overcrowd the steamer. Work in batches if necessary.
* Once the water is boiling vigorously, carefully place the steamer basket(s) over the wok/pot. Ensure the bottom of the steamer doesn’t touch the water.
* Cover the steamer with its lid.
* Steam the shumai for 8-12 minutes, depending on their size. They are cooked when the filling is firm and cooked through (internal temperature of 165°F or 74°C), and the wrappers are translucent and tender. The shrimp in the filling will turn pink and opaque.
* Carefully remove the steamer from the heat. Let it sit for a minute before uncovering to avoid a blast of hot steam.

5. Serve and Enjoy:
* Serve the shumai hot, directly from the steamer basket or arranged on a platter.
* Accompany with your favorite dipping sauces (see “How to Serve” section below).

Understanding the Numbers: Nutrition Facts

• Servings: This recipe yields approximately 40-50 individual Shumai.
• Serving Size: A typical serving might be 6-8 Shumai per person as part of a larger Dim Sum meal, or 10-12 if they are the main star. Let’s consider a serving as 8 Shumai.
• Calories per Serving (approximate for 8 Shumai): Around 300-380 calories.

Disclaimer: This is an estimated nutritional value. Actual values can vary based on specific ingredient brands, exact quantities used, fat content of the pork, and wrapper thickness. The primary calories come from the pork, shrimp, and wrappers. This dish provides a good source of protein.

Timing Your Culinary Creation: Preparation Time

Creating Dim Sum is a labor of love, but it’s well worth the effort. Here’s a breakdown of the time involved:

• Active Preparation Time (Chopping, Mixing, Assembling): 60-90 minutes. This can vary greatly depending on your knife skills and how quickly you can assemble the dumplings.
• Resting Time (for filling): Minimum 30 minutes (can be done ahead).
• Cooking Time (Steaming per batch): 8-12 minutes. If you have a multi-tiered steamer, you can cook more at once. If not, you’ll need to steam in batches.
• Total Time (from start to first batch served): Approximately 1 hour 45 minutes to 2 hours 30 minutes.

Much of the active preparation can be done in advance (e.g., chopping vegetables, making the filling a day ahead). Assembly can also be done earlier, with the shumai stored covered in the fridge before steaming.

The Grand Presentation: How to Serve Your Homemade Shumai

Serving Dim Sum is an art in itself, enhancing the overall experience. Here’s how to present your delicious homemade Shumai:

• Directly from the Steamer:
  • The most traditional and charming way is to serve the Shumai directly in the bamboo steamer basket they were cooked in. Place the steamer on a plate to catch any drips.
  • This keeps them warm and adds to the authentic Dim Sum parlor feel.
• Platter Presentation:
  • Arrange the freshly steamed Shumai on a warm serving platter.
  • Garnish the platter with a few sprigs of cilantro or finely sliced green onions for a pop of color.
• Dipping Sauces – The Essential Companions:
  Offer a variety of dipping sauces to cater to different tastes. Serve them in small, individual dipping bowls.
  • Classic Soy Sauce: Good quality light soy sauce is a must.
  • Chili Oil with Crispy Garlic/Chili Flakes: Adds a spicy kick and wonderful texture. You can buy this or make your own by heating neutral oil with chili flakes, Sichuan peppercorns, and garlic until fragrant.
  • Chinese Black Rice Vinegar (Chinkiang Vinegar): Offers a tangy, slightly sweet, and malty counterpoint to the savory dumplings. Often served with julienned fresh ginger.
  • Ginger-Scallion Oil: Finely minced ginger and scallions gently warmed in neutral oil with a pinch of salt. Absolutely divine.
  • Sweet Chili Sauce: A milder, sweeter option that many enjoy.
  • DIY Soy-Vinegar-Ginger Dip:
    • 2 parts light soy sauce
    • 1 part Chinese black rice vinegar
    • A few drops of sesame oil
    • Finely shredded fresh ginger
• The Perfect Beverage – Tea:
  • Dim Sum literally translates to “touch the heart,” and it’s traditionally enjoyed with tea (“yum cha” means “drink tea”).
  • Jasmine Tea: Floral and light, a classic pairing.
  • Oolong Tea: A good all-rounder, with a balance of floral and roasted notes.
  • Pu-erh Tea: An earthy, aged tea often favored for its digestive properties, especially with richer Dim Sum items.
  • Serve tea hot in small Chinese teacups, refilling often.
• Completing the Dim Sum Spread:
  If you’re feeling ambitious or making it a full Dim Sum feast, consider serving Shumai alongside:
  • Har Gow (Shrimp Dumplings): Another Dim Sum classic.
  • Char Siu Bao (BBQ Pork Buns): Steamed or baked.
  • Spring Rolls or Egg Rolls: For a crispy contrast.
  • Steamed Greens: Such as Gai Lan (Chinese broccoli) with oyster sauce.
  • Congee (Rice Porridge): A comforting and light accompaniment.

Elevate Your Dim Sum Game: Additional Tips for Success

1. Don’t Overstuff the Wrappers: It’s tempting to get a generous filling in each shumai, but overstuffing makes them difficult to seal and prone to bursting during steaming. Aim for a balanced ratio of filling to wrapper. The goal is a plump dumpling, not an exploding one.
2. Quality Ingredients are Paramount: Especially for the pork and shrimp. Fresh, good-quality meat and seafood will make a noticeable difference in the final flavor and texture. If possible, grind your own pork from a cut like pork shoulder for optimal fat content and freshness.
3. The “One-Direction Stir” is Not a Myth: When mixing the filling, consistently stirring in one direction for several minutes helps to develop the myosin in the meat. This creates that desirable slightly springy, bouncy texture in the cooked filling, rather than a loose, crumbly one. Don’t skip this step!
4. Don’t Let Wrappers Dry Out: Wonton wrappers can dry out quickly once exposed to air, making them brittle and hard to work with. Keep the stack of wrappers covered with a slightly damp cloth or plastic wrap while you’re assembling the shumai. Work with one wrapper at a time.
5. Make Ahead & Freeze for Later: Shumai freeze beautifully! Assemble them completely, then place them on a parchment-lined baking sheet in a single layer (not touching). Freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2-3 months. Steam directly from frozen, adding an extra 3-5 minutes to the steaming time. This is perfect for a quick Dim Sum fix whenever the craving strikes!

Your Dim Sum Queries Answered: FAQ Section

Q1: Can I use store-bought ground chicken or turkey instead of pork?
A: Absolutely! While pork is traditional for Shumai, ground chicken or turkey (preferably dark meat for more moisture and flavor) can be excellent substitutes. You might want to add a little extra fat (like a teaspoon of oil or finely minced bacon for smokiness if not avoiding pork entirely) or ensure your poultry isn’t too lean to prevent the filling from being dry. The seasoning might need slight adjustments to complement the different meat. A vegetarian version using finely chopped tofu, mushrooms, and other vegetables is also delicious.

Q2: I don’t have a bamboo steamer. What can I use instead?
A: No problem! While bamboo steamers are ideal as they absorb excess moisture, you can use a metal steamer basket insert that fits into one of your pots. You can also create a makeshift steamer: place a heatproof rack or even some scrunched-up aluminum foil balls in a large pot with a tight-fitting lid. Add about an inch of water (ensuring it doesn’t touch the rack/plate). Place the shumai on a heatproof plate lined with parchment paper, then place the plate on the rack. Steam as directed.

Q3: My Shumai filling seems too wet/too dry. How can I fix it?
A: If the filling is too wet, it might be due to excess water in the rehydrated mushrooms or water chestnuts. Ensure you squeeze them well. You can add a tiny bit more cornstarch (½ teaspoon at a time) to help bind it. If it’s too dry (often an issue with very lean pork or poultry), add a teaspoon or two of the reserved mushroom soaking liquid, a little chicken broth, or even a touch of water or oil until it reaches a pliable, slightly sticky consistency. The vigorous one-direction mixing also helps improve texture.

Q4: How do I store leftover cooked Shumai?
A: Let the cooked Shumai cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, it’s best to steam them again for a few minutes (4-6 minutes) until heated through. Microwaving can work in a pinch, but cover them with a damp paper towel to prevent them from drying out; however, steaming will yield the best texture.

Q5: Can I make the wonton wrappers from scratch for an even more authentic experience?
A: Yes, you can definitely make wonton wrappers from scratch! It’s more time-consuming but very rewarding. The basic ingredients are flour, water, egg (often just yolk or a whole egg for yellow wrappers), and salt. The dough needs to be kneaded well and rolled out very thinly. For Shumai, you’d typically use lye water (kansui) in the dough for that characteristic yellow color and springy texture, but it can be tricky to find and handle. Many excellent recipes online can guide you through homemade wrapper making if you’re up for the challenge. For convenience and excellent results, good quality store-bought wrappers are perfectly acceptable and widely used.

There you have it – your comprehensive guide to creating sensational Pork and Shrimp Shumai at home. This recipe is more than just food; it’s an invitation to explore new flavors, learn new skills, and create joyful moments around the table. Embrace the process, don’t be afraid to get your hands a little messy, and most importantly, have fun. Happy Dim Sum making!

Print