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Cantonese Shumai

Cantonese Shumai: Easy Pork and Shrimp Dumplings at Home

Cantonese Shumai are tender dumplings filled with pork and shrimp, perfect for impressing guests and enjoying at home.
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Prep Time 30 minutes
Cook Time 8 minutes
Freezing Time 2 hours
Total Time 38 minutes
Servings: 4 dumplings
Course: Appetizers
Cuisine: Cantonese
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 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
For Assembly
  • 20 pieces Shumai Wrappers can use wonton wrappers
  • 1 medium Carrot finely minced for garnish

Equipment

  • steamer
  • Mixing Bowl
  • Cutting board
  • Knife
  • Parchment Paper

Method
 

Step-by-Step Instructions for Cantonese Shumai
  1. Start by soaking the dried shiitake mushrooms in boiling water for about 30 minutes.
  2. While the mushrooms soak, chop the shrimp into small pieces.
  3. In a mixing bowl, combine the ground pork with cornstarch and mix until smooth.
  4. Mix the minced mushrooms, chopped shrimp, ginger, green onions, sugar, chicken bouillon, salt, white pepper, soy sauce, Shaoxing wine, oyster sauce, water, and sesame oil into the pork mixture.
  5. Take a shumai wrapper, fill it with approximately 1 tablespoon of filling, and shape into a standing dumpling, garnishing with minced carrot.
  6. If freezing, arrange the dumplings on a parchment-lined tray and freeze until solid.
  7. To cook, steam the dumplings over boiling water for about 7-8 minutes until tender.

Nutrition

Serving: 1dumplingCalories: 90kcalCarbohydrates: 5gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 100mgSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

These dumplings can be made in advance and frozen for convenience. Reheat by steaming for a tender texture.

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