Authentic Shumai Recipe (Only 3 Simple Steps)

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This Shumai dumpling recipe will bring a yum cha (dim sim) staple right into your home. You will not be able to stop at one!

What is Shumai?

Shumai is a traditional Cantonese dumpling.  It typically has a pork and prawn filling that is wrapped in a silky wonton skin and garnished with a sprinkle of orange fish roe.  This dish is served in small bamboo baskets at dim sim (or ‘yum cha’, as we call it in Australia).

Yum cha lunch is best enjoyed with more people, as you will be able to order many different dishes.  However, when you go with only two people, you will have to choose wisely.  Shumai dumplings are a staple to any yum cha lunch.

If you are a frequent yum cha goer, like me, you would have your favourite dishes what will be on your table every time – I call these my yum cha staples.  Yum cha is most enjoyable with a larger group, as you will be able to order many different dishes to share around.  However, when you go only with two people, you have to be way more selective and might even need to leave out some of your yum cha staples (I know right, so sad).  But no matter what, shumai dumplings will always make the cut on my table!  I can never pass up the opportunity to get a bite of its flavourful and juicy filling encased in a silky wrapper.

The other day, I was craving some shumai dumplings.  However, my weekends have been pretty busy lately, and I haven’t had a chance to go for yum cha.  So, I decided to satisfy my craving by making some shumai dumplings at home.  Turns out, it only takes three steps and is really easy to make!  I will definitely be making this recipe again!

How to make Shumai Dumplings?

Shumai dumplings may seem daunting to make, especially if you are not familiar with cooking Chinese food at home.  If you are feeling a little apprehensive, it’s totally alright – I was in the same boat too!  However, after I tried making this recipe, I realised that these they are pretty simple to make.  These Shumai dumplings only take three simple steps to make: preparing the filling, wrapping, and steaming. 

Ingredients

For the filling:

• 6 shitake mushrooms (rehydrated and chopped up)
• 150g prawns (peeled and roughly chopped up)
• 300g pork mince
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 Tbsp Chinese cooking wine (or water)
• 2 tbsp corn starch
• 3 tbsp sesame oil
• 1 tsp salt
• 2 tsp sugar

Other ingredients:

• Wonton wrappers (about 25)
• Tobiko fish roe to garnish (alternative garnish options: green peas or finely diced carrots)

Instructions

How to make the filling?

In a medium sized mixing bowl, place all the filling ingredients in a medium mixing bown and stir vigorously until the mixture binds (approximately 3 minutes). Cover and leave to rest in the fridge for 30 minutes. Here is a photo of what mine looks like:

How to wrap the Shumai dumplings?

To wrap the dumplings, make a circle with your thumb and index finger and place one wonton wrapper on top of the circle.  Add 1-2 teaspoon of filling onto the center of this wrapper, nudging gently down the circle.  Squeeze into shape and pat the filling down with the back of the teaspoon.  Garnish the top with some fish roe.  Repeat for the remaining dumplings.  (It may be a little tricky to get it right the first time, but I promise this it will get easier the more shumai dumplings you make!)

How to steam the Shumai dumplings?

Place the dumplings into a steamer and steam for 8-10 minutes. Once cooked, serve immediately.

Frequently Asked Questions

What sauces go well with these Shumai dumplings?

There are a few sauces that compliment shumai and many other dim sim dishes.  Here is a list of them:

• Chinese hot chili oil
• Light soy sauce (either with or without cut bird’s eye chili)
• Ginger soy sauce
• Dumpling dipping sauce

Out of these, my all-time favourite would have to be Chinese chili oil.  With just enough kick from the chili and an extra coating of this fragrant oil, this condiment elevates every mouthful.

Can I keep my Shumai leftovers?

We highly recommend serving your shumais immediately after steaming.  However, if you do have some leftovers, simply place these shumais into an air tight container and store in your fridge for up to 2 days.  To reheat your shumais, steam them for about 8 minutes and serve immediately.  Once you have steamed these shumais for a second time, you will not want to keep them again. 

How to freeze my Shumai dumplings?

If you do not want to steam all your shumai’s after wrapping them, you may freeze the raw shumais.  Line a baking tray with baking paper, place the raw shumais on to the try and freeze until harden.  It may take a few hours.  Make sure that they do not touch each other before freezing, as they will stick together.  Once frozen, transfer your dumplings into a freezer bag.  These will keep for 1-2 months.

When you would like to eat them, place your dumplings into a steamer and steam for 10 minutes and serve immediately. As these dumplings have been frozen before, you will not want to re-freeze, as they will be unsafe to do so.

Can I make this recipe pork free?

If you do not eat pork, you may swap the pork mince out for chicken mince.  Your shumai dumplings will taste a little different from the original version, but chicken mince will work well too.

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