Shumai Dumplings (Siu Mai) Recipe – Authentic Dim Sum at Home

Shumai Dumplings (Siu Mai) are one of the most popular items you will find in a traditional dim sum spread. These juicy, open-top dumplings are filled with a savory blend of pork and shrimp, wrapped in thin wonton skins, and steamed until tender. Served with dipping sauces like soy or chili oil, they make a perfect appetizer or light meal. In this post, you will learn how to make restaurant-style Shumai Dumplings (Siu Mai) at home with simple steps and easy ingredients.

Why Shumai Dumplings (Siu Mai) Are So Popular

Dim sum lovers often choose shumai because of their juicy texture and delicate flavors. The combination of ground pork and shrimp creates a balance of richness and freshness. These dumplings are steamed, which makes them lighter than fried options. Because of their open shape, the filling remains visible and inviting. This unique look is part of their charm. In many Chinese restaurants, Shumai Dumplings (Siu Mai) are a must-order dish.

Ingredients for Shumai Dumplings (Siu Mai)

For this recipe, you will need ground pork, chopped shrimp, soy sauce, sesame oil, garlic, ginger, cornstarch, and wonton wrappers. A touch of grated carrot or fish roe is often added on top as garnish. The use of Shaoxing wine or dry sherry will enhance the flavor. All these ingredients can be found in most Asian grocery stores.

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Key Notes About the Ingredients

• Ground pork with higher fat makes juicier dumplings.
• Shrimp should be finely chopped for even texture.
• Soy sauce and oyster sauce balance savory flavors.
• Sesame oil gives a nutty aroma.

How to Make Shumai Dumplings (Siu Mai)

The process is simple but requires patience. First, the filling must be prepared by mixing all ingredients in a bowl. The mixture should be sticky, which helps bind the pork and shrimp together. After chilling, the filling is easier to handle. Next, the dumplings are shaped by placing a small spoonful of filling in the center of a wrapper. The wrapper is gathered around the filling while the top remains open. A small garnish of carrot or roe is placed on top.

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Steaming the Dumplings

A bamboo steamer is often used, but a metal steamer works too. The basket should be lined with parchment paper or cabbage leaves to avoid sticking. Dumplings are placed in a single layer and steamed for about 8 to 10 minutes. Once done, the pork should be cooked through and the shrimp should turn pink. The aroma is rich and inviting.

Serving Suggestions

Shumai Dumplings (Siu Mai) are best enjoyed fresh from the steamer. They can be served with soy sauce, black vinegar, or chili oil for dipping. In many homes, they are paired with jasmine tea or green tea for a complete dim sum experience. These dumplings can also be part of a larger spread including Chicken Half and Half or Marinated Chicken Gizzard dishes. The variety makes the meal exciting and satisfying.

Tips for Perfect Shumai Dumplings (Siu Mai)

• Do not overfill the wrappers, or they may burst during steaming.
• Keep the wrappers covered with a damp towel to prevent drying.
• Make ahead and freeze for later use. Just steam a few minutes longer when cooking from frozen.
• Use fresh ingredients for the best flavor.

Why You Should Try This Recipe at Home

Making Shumai Dumplings (Siu Mai) at home allows you to enjoy authentic dim sum anytime. The recipe is simple, and the result is always satisfying. Homemade dumplings are fresher, healthier, and customizable. With just a few steps, you can bring the flavors of a Cantonese tea house right to your table. The experience of shaping, steaming, and serving these dumplings will also make your meal feel special.

Conclusion

Shumai Dumplings (Siu Mai) are more than just a snack; they are a true dim sum classic. With pork, shrimp, and seasonings wrapped in a delicate wonton skin, they offer comfort and tradition in every bite. Whether you are making them for a family dinner or serving them to guests, this recipe will always impress. Try it once, and these dumplings may become a favorite in your kitchen.