Name: Cantonese Shumai: Easy Pork and Shrimp Dumplings at Home
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Ingredients: 4 grams Dried Shiitake Mushrooms (can substitute with fresh mushrooms); 200 grams Shrimp (shelled and deveined); 250 grams Ground Pork (can swap with ground chicken or turkey); 2 tablespoons Cornstarch; 1 tablespoon Ginger (grated); 2 tablespoons Green Onions (finely diced); 1 teaspoon Sugar; 1 cube Chicken Bouillon (can substitute with vegetable bouillon); 1 teaspoon Salt; 1/2 teaspoon White Pepper (can be replaced with black pepper); 2 tablespoons Light Soy Sauce (avoid dark soy sauce); 1 tablespoon Shaoxing Wine (use dry sherry as an alternative); 1 tablespoon Oyster Sauce (omit for gluten-free); 2 tablespoons Water; 1 tablespoon Sesame Oil (replace with another oil if allergic); 20 pieces Shumai Wrappers (can use wonton wrappers); 1 medium Carrot (finely minced for garnish)

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The aroma wafting from my kitchen was enough to spark nostalgia, whisking me away to bustling dim sum restaurants filled with the chatter of eager diners. This is where I first encountered Cantonese Shumai, those tender little dumplings, lovingly made with pork and shrimp, that seem to call out for your attention with every steamy bite. What I adore about this easy-to-make recipe is not just its authentic taste—thanks to shiitake mushrooms enhancing the flavor profile—but also its ability to transform any gathering into a memorable feast. Perfect for both impressing guests or indulging as a family treat, these dumplings are a delightful addition to your home-cooked repertoire. Are you ready to learn how to create this Chinese delicacy in your own kitchen?

Why Is Cantonese Shumai So Loved?

Authenticity at Home: Enjoy the genuine flavor of Cantonese cuisine without stepping out! Easy-to-Make: With straightforward steps, anyone can whip these up, whether you’re a seasoned chef or a beginner. Bursting with Flavor: The combination of pork, shrimp, and shiitake mushrooms delivers a tantalizingly rich taste that will impress your family. Versatile Twists: Try incorporating vegetables or different proteins, and make this dish your own; check out my variation ideas for more. Perfect for Any Occasion: Whether it’s a family dinner or a gathering with friends, these dumplings are sure to be a hit.

Cantonese Shumai Ingredients

For the Filling

Dried Shiitake Mushrooms – Adds umami flavor and texture; can substitute with fresh mushrooms if unavailable.
Shrimp – Provides sweet seafood flavor; ensure it’s shelled and deveined for easier prep.
Ground Pork – The main protein, contributing to the dumpling’s juiciness; could swap with ground chicken or turkey for less fat.
Cornstarch – Acts as a binding agent, creating a tender filling.
Ginger – Adds warmth and depth; grated ginger is preferred for smooth integration.
Green Onions – Provides freshness and crunch; finely diced for even distribution.
Sugar – Balances savory flavors.
Chicken Bouillon – Increases depth of flavor; can substitute with vegetable bouillon for a vegetarian option.
Salt – Enhances overall taste.
White Pepper – Adds subtle heat; can be replaced with black pepper if needed.
Light Soy Sauce – Provides saltiness and color; avoid dark soy sauce for light-colored dumplings.
Shaoxing Wine – Enhances flavor complexity; use dry sherry as an alternative.
Oyster Sauce – Introduces sweetness and richness; could be omitted for a gluten-free version.
Water – For moisture balance in the filling.
Sesame Oil – Adds nutty aroma; replace with another oil like canola if allergic.

For Assembly

Shumai Wrappers – Thin, round wrappers are needed for authentic dumpling skin; can use wonton wrappers in a pinch.
Carrot – Used for garnish; finely minced to add a pop of color.

Dive into this easy recipe and get ready to savor the delightful flavors of Cantonese shumai!

Step‑by‑Step Instructions for Cantonese Shumai

Step 1: Prep Mushrooms
Start by soaking the dried shiitake mushrooms in boiling water for about 30 minutes. This helps to soften them, enhancing their umami flavor. Once softened, drain and finely mince the mushrooms using a cutting board and knife, setting them aside to be incorporated into the Cantonese shumai filling.

Step 2: Prep Shrimp
While the mushrooms soak, take your shrimp and chop them into small pieces to enhance texture and flavor in the dumplings. Aim for a fine chop if you prefer a smoother filling, or leave some larger chunks for occasional bites of sweetness. Once prepared, set the shrimp aside with the minced mushrooms.

Step 3: Prepare Pork
In a mixing bowl, combine the ground pork with cornstarch. Use your hands to mix until the mixture becomes a smooth paste. This step is crucial for ensuring the dumpling filling remains tender and juicy once cooked. The ground pork will act as the flavorful base for your Cantonese shumai.

Step 4: Combine Filling
In the same bowl, mix in the minced shiitake mushrooms, chopped shrimp, grated ginger, finely diced green onions, sugar, chicken bouillon, salt, white pepper, light soy sauce, Shaoxing wine, oyster sauce, water, and sesame oil. Stir until all the ingredients are fully incorporated, creating a harmonious filling for your shumai.

Step 5: Assemble Dumplings
Now, take a shumai wrapper and place it in the palm of your hand. Fill the center with approximately 1 tablespoon of the prepared filling, shaping it into a standing dumpling, leaving the top exposed. Sprinkle a pinch of minced carrot on top for a colorful garnish. Repeat this process until all the filling is used.

Step 6: Freeze (Optional)
If you’re not cooking all the shumai immediately, you can freeze them for future meals. Arrange the dumplings on a parchment-lined tray, ensuring they don’t touch each other, and place them in the freezer for a few hours until solid. Once frozen, transfer the dumplings to a freezer-friendly bag for long-term storage.

Step 7: Steam
To cook the Cantonese shumai, prepare a steamer lined with parchment paper to prevent sticking. Place the dumplings in the steamer basket, spaced 1 inch apart, and steam over boiling water for about 7-8 minutes. The dumplings are done when they reach an internal temperature of 165°F and are tender to the touch.

What to Serve with Easy Cantonese Shumai?

Elevate your dining experience by pairing these delightful pork and shrimp dumplings with a variety of complementary dishes that enhance their rich flavors.

Soy Sauce and Chili Oil: Perfect for dipping, these classic condiments balance the savory and slightly sweet notes of the shumai.
Steamed Bok Choy: Light and fresh, the crisp texture of bok choy adds a refreshing contrast to the warm dumplings.

Pairing shumai with steamed vegetables not only adds a healthy touch but also brings a colorful plate to your table.

Fried Rice: A fragrant side dish that rounds out the meal with its savory, seasoned grains, making each bite of shumai even more satisfying.
Miso Soup: The warmth of miso soup complements the dumplings while offering a soothing sip before or alongside your main course.

Don’t forget to serve the soup in delicate cups for an authentic feel!

Cucumber Salad: A crunchy, tangy cucumber salad with sesame dressing can cleanse the palate and offer a palate-cleansing bite between dumplings.
Green Tea: This lightly fragrant drink pairs beautifully, enhancing the flavors and adding to the overall experience of your meal.

Enjoy crafting a meal that not only tantalizes the taste buds but also nourishes the soul, perfecting your Cantonese shumai experience!

Expert Tips for Cantonese Shumai

Wrapper Choice: Use authentic Hong Kong-style thin round wrappers for the best results. Wonton wrappers can work, but may alter the texture slightly.
Avoid Sticking: Line your steamer with parchment paper and space dumplings at least 1 inch apart. This prevents sticking and ensures even steaming.
Freezing Technique: If freezing, do not defrost before cooking. Steam directly from frozen for optimal texture and flavor in your Cantonese shumai.
Flavor Boost: For a richer taste, consider adding a dash of fish sauce to the filling or experimenting with additional vegetables for a nutritious twist.
Steaming Time: Keep an eye on the steaming time; overcooking can toughen the dumplings. Aim for 7-8 minutes until the internal temperature reaches 165°F for perfect shumai.

Cantonese Shumai: Delicious Variations

Feel free to get creative and tailor these traditional dumplings to your taste buds! Each variation allows you to explore new flavors or adapt to dietary needs.

Dairy-Free: Simply omit any cheese or dairy ingredients like creamer, allowing the rich umami flavors to shine through.
Vegetarian: Swap the pork and shrimp for a mix of finely chopped mushrooms, tofu, and veggies like peas or carrots.
Spicy: Add a tablespoon of chili garlic sauce into the filling for a fiery kick in every bite.
Gluten-Free: Use gluten-free soy sauce and rice paper wrappers instead of traditional shumai wrappers for a gluten-free option.
Herbed Twist: Enhance the flavor profile with fresh herbs like cilantro or basil finely chopped into the filling.
Beef Shumai: Substitute ground pork with ground beef or lamb for a different protein profile while maintaining that juicy texture.
Crunchy Surprise: Fold in some finely shredded vegetables, like zucchini or carrots, for added crunch and nutrition.

Experimenting with these variations allows for a personal touch to your Cantonese Shumai, making every cook an exciting opportunity to delight your loved ones!

Make Ahead Options

These Cantonese shumai are perfect for busy home cooks who want to save time without sacrificing flavor! You can prepare the filling up to 24 hours in advance by combining the minced shiitake mushrooms, chopped shrimp, pork, and seasonings, then refrigerate it until you’re ready to assemble the dumplings. Additionally, you can shape the shumai and freeze them for up to 3 months. Just place them on a parchment-lined tray, freeze until solid, and transfer them to a freezer bag. When ready to serve, steam the frozen dumplings directly without thawing, ensuring they remain just as delicious! By prepping ahead, you’ll have delightful homemade dim sum ready to impress your family at a moment’s notice.

Storage Tips for Cantonese Shumai

Fridge: Store leftover Cantonese shumai in an airtight container in the fridge for up to 3 days. Reheat by steaming or using a microwave to preserve their tender texture.

Freezer: Raw shumai can be frozen for up to 3 months. Place them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Steam directly from frozen without defrosting.

Reheating: When reheating, place cooked shumai in a steamer for about 3-5 minutes until heated through, ensuring they stay moist and flavorful.

Cantonese Shumai (Pork and Shrimp Dumplings) Recipe FAQs

What kind of mushrooms should I use for the filling?
Absolutely! I recommend using dried shiitake mushrooms, as they add a rich umami flavor and texture to the filling. If you can’t find dried, fresh shiitake or even button mushrooms will work in a pinch, but they won’t provide the same depth of flavor.

How should I store leftover shumai?
Very simple! You can store leftover Cantonese shumai in an airtight container in the refrigerator for up to 3 days. When ready to enjoy them again, steam or microwave gently to reheat while keeping that tender texture intact.

Can I freeze shumai, and how do I do it?
Yes, you can! To freeze raw shumai, place them on a parchment-lined tray, ensuring they don’t touch each other. Freeze until solid, then transfer them to a freezer-friendly bag. They can last in the freezer for up to 3 months. The best part? You can steam them directly from the freezer without thawing—just add a few extra minutes to the steaming time!

What if my dumpling wrappers are sticking together?
If you find that your dumpling wrappers are sticking together, there are a few simple fixes! First, ensure that you’re keeping them covered with a damp cloth while you’re working to prevent them from drying out. Additionally, lightly dusting the wrappers with cornstarch or flour can help reduce stickiness. Make sure to space the dumplings at least 1 inch apart in the steamer.

Are there any dietary considerations for Cantonese shumai?
Yes! If you’re cooking for someone with gluten sensitivity, you can easily adapt this recipe. Choose gluten-free soy sauce and omit the oyster sauce or look for a gluten-free version. For those with shellfish allergies, you could replace the shrimp with finely chopped vegetables like carrots or zucchini, but keep in mind it may alter the flavor profile.