Print

Cantonese Shumai Recipe

Cantonese Shumai Recipe
Print Recipe

★★★★★

4.9 from 15 reviews

Cantonese Shumai are delicate steamed dumplings filled with a flavorful mixture of ground pork, shrimp, water chestnuts, shiitake mushrooms, and optional shredded dried scallops. These traditional dim sum treats are wrapped in thin dumpling wrappers, garnished with carrots, and steamed to juicy perfection, making them a delightful appetizer or snack.

Ingredients

Scale

Filling

  • 6 to 8 small dried scallops (or 2 large dried scallops) (optional)
  • 1/2 pound 80% lean ground pork
  • 1 1/2 tablespoons tapioca starch (can substitute with cornstarch)
  • 1/4 cup water
  • 1 1/2 tablespoons peanut oil (can substitute with canola oil)
  • 1/2 tablespoon sesame oil
  • 1/2 pound shrimp
  • 1/2 cup chopped water chestnuts
  • 2/3 cup chopped shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1/4 cup sliced scallions
  • 2 tablespoons oyster sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Assembly & Garnish

  • 25 to 30 thin round dumpling wrappers (preferably 3 1/4-inch diameter)
  • 1/4 cup finely diced carrots
  • Bamboo steamer
  • Liner papers for bamboo steamer

Instructions

  1. Prep the Dried Scallops: If using dried scallops, rinse and soak them in water for at least 4 hours or overnight until soft. Then use your hands to shred them into 3 to 4 tablespoons of shredded scallops.
  2. Create the Pork Paste: Place ground pork in a mixing bowl. Add tapioca starch and water, stirring vigorously with a wooden spoon until the mixture becomes paste-like and tender, around several minutes. You should hear squishing sounds as you stir. Add peanut oil and sesame oil and mix well. Set aside.
  3. Prepare the Filling: Chop shrimp into small 1/4-inch pieces and add to the pork paste. Then add chopped water chestnuts, shiitake mushrooms, minced ginger, scallions, shredded scallops if using, oyster sauce, kosher salt, sugar, and white pepper. Mix thoroughly until well incorporated.
  4. Line the Steamer: If cooking immediately, line a bamboo steamer with parchment or liner papers. For freezing, line plates or sheet pans with parchment paper.
  5. Form the Dumplings: Place one dumpling wrapper on your left hand. Spoon about 2 tablespoons of filling into the center and shift it into the crook of your hand. Using a butter knife or spoon in your right hand, press the filling down into the gap. Shape the dumpling into a round form about 1 1/2 inches in diameter by squeezing with your fingers, ensuring the filling reaches the top with no excess wrapper visible. Make sure the dumpling stands upright; if leaning, gently straighten it. Transfer to the lined bamboo steamer or prepared plate.
  6. Garnish: Top each dumpling with about 1/4 teaspoon of finely diced carrots for color and texture.
  7. Steam the Dumplings: Cover the bamboo steamer with its lid. Fill a wok with about 2 1/2 inches of water and bring to a rolling boil. Place the steaming basket over the boiling water and steam for 7 to 8 minutes until the filling reaches an internal temperature of 165ºF. Remove carefully and serve immediately.
  8. Freeze for Later: Place uncooked shumai on a parchment-lined plate and freeze until solid. Transfer to a freezer bag. When ready to cook, steam the frozen shumai for 9 to 10 minutes without thawing.

Notes

  • Using dried scallops adds a deeper umami flavor but is optional.
  • Water chestnuts provide a crunchy texture contrast in the filling.
  • Shiitake mushrooms should be rehydrated if dried, then finely chopped.
  • Make sure the pork mixture is well mixed and paste-like to give a tender dumpling texture.
  • For best results, serve shumai fresh after steaming, or freeze properly for later.
  • If you prefer, substitute peanut oil with canola oil for a neutral flavor.
  • Use parchment paper liners to prevent sticking in the bamboo steamer.
  • Cooking times may vary slightly based on steamer size and dumpling quantity.

Nutrition

Keywords: Cantonese Shumai, Chinese Dumplings, Dim Sum Recipe, Steamed Shrimp Dumplings, Pork and Shrimp Shumai

Find it online: https://thefoodrecipe.com/cantonese-shumai-recipe/