Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
Mar 19, 2026 01:23 PM
When I want dim sum at home, I make these Cantonese shumai with a juicy pork and shrimp filling, thin yellow wrappers, and a simple steaming method that takes just minutes. The wrapping is so flexible and easy to work with, which makes them one of the best dishes to recreate in your own kitchen.
Shumai (烧麦) are open faced steamed dumplings from the Cantonese dim sum tradition, filled with seasoned ground pork and shrimp. They are one of the most popular items on any dim sum table, right next to har gow, and they freeze great for quick meals later.
Shumai is seriously one of my favorite appetizers for dinner parties, they look cute, taste incredible, and I can wrap them days ahead and freeze them. My husband always asks me to make extra so he can steam a few for lunch during the week. I hope you give these a try at home by following my easy steps and cooking tips.
Ingredients:
Pork and Shrimp Shumai
- 30 Hong Kong Style dumpling wrappers
- Frozen peas , for garnish (Optional)
- 1 large carrot , sliced thinly into rounds (Optional)
Filling
- 1/2 lb shelled and deveined raw shrimp
- 10 oz ground pork (20% fat)
- 2 eggs
- 2 teaspoons cornstarch
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce (or regular soy sauce)
- 1 teaspoon grated ginger
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper powder
- 1 tablespoon toasted sesame oil
Dipping sauce
- 3 tablespoons Chinkiang vinegar
- 1/2 thumb ginger , thinly sliced
Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
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