Cantonese Cuisine · tested Chinese home cooking
Shumai (Siu Mai) Recipe
烧卖 Shāomài
Open-faced Cantonese dumplings filled with a succulent pork and shrimp mixture, topped with orange roe. A dim sum staple that's surprisingly easy to make at home. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 20 round wonton or gyoza wrappers
- 200g ground pork
- 3.5 oz shrimp, chopped
- 2 dried shiitake mushrooms, rehydrated and finely diced
- 1 tbsp ginger, minced
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 egg white
- Orange tobiko or grated carrot for topping
Step-by-step instructions
Step 1
Mix pork, chopped shrimp, mushrooms, ginger, shaoxing…
Mix pork, chopped shrimp, mushrooms, ginger, shaoxing wine, soy sauce, sesame oil, sugar, cornstarch, and egg white in a bowl. Stir vigorously in one direction until sticky.
Step 2
Place a wrapper on your palm
Place a wrapper on your palm. Add 1 heaping tablespoon of filling in the center.
Step 3
Bring the edges of the wrapper up around the filling,…
Bring the edges of the wrapper up around the filling, leaving the top exposed. Gently squeeze to shape into a cylinder. The filling should bulge out the top.
Step 4
Top each shumai with a small amount of orange tobiko…
Top each shumai with a small amount of orange tobiko or grated carrot for the signature look.
Step 5
Place in a bamboo steamer lined with parchment
Place in a bamboo steamer lined with parchment. Steam over boiling water for 8 minutes until the filling is cooked through.
Step 6
Serve hot with soy sauce, black vinegar, and chili oil…
Serve hot with soy sauce, black vinegar, and chili oil on the side.
Cook’s notes
- Don't overfill – the wrapper should just contain the filling, with the top exposed
- The filling should be sticky from vigorous mixing – this gives shumai their signature bouncy texture
- Line the steamer with parchment to prevent sticking (or use cabbage leaves)
- Freeze uncooked shumai on a tray – steam directly from frozen, adding 2-3 minutes
Common questions
Can I make Shumai (Siu Mai) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.