Exquisite Homemade Shu Mai Recipe: Authentic Chinese Dim Sum

Name: Exquisite Homemade Shu Mai Recipe: Authentic Chinese Dim Sum
Prep time: 27 min
Cook time: 12 min
Total time: 39 min
Yield: 6
Cuisine: Chinese
Ingredients: 300 grams Ground Pork (Lean ground pork is preferred); 200 grams Shrimp (Peeled, deveined, and finely chopped); 4 pieces Dried Shiitake Mushrooms (Rehydrated and finely diced); 2 stalks Green Onions (Finely chopped); 1 tablespoon Fresh Ginger (Grated); 2 tablespoons Soy Sauce (Light soy sauce); 1 tablespoon Sesame Oil (Toasted sesame oil for flavor); 1 tablespoon Cornstarch (For binding the filling); 1 piece Egg White (For binding); 1/2 teaspoon Salt; 1/4 teaspoon White Pepper; 40-50 pieces Shu Mai Wrappers (Round or square wonton wrappers, trimmed if necessary); 2 tablespoons Fish Roe (Tobiko/Masago) (For garnish, optional)

Discover the exquisite process of making homemade Shu Mai, a classic Chinese dim sum. This detailed recipe guides you through creating delicate wrappers and a flavorful filling, showcasing the true charm of Chinese cuisine. Perfect for any dim sum lover!

#Chinese Cuisine

#Dim Sum

#Shu Mai

#Steamed Dumplings

#Pork and Shrimp

#Asian Food

Perfectly Steamed Shu Mai Ready to Serve

Recipe Information

27m

Prep Time

12m

Cook Time

39m

Total Time

Servings

Medium

Chinese

No spoken language

Nutrition (per serving)

280

Calories

22g

Protein

26g

Carbs

11g

Fat

Shu Mai with Roe Garnish Before Steaming

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

The Art of Shaping Shu Mai

Instructions

0/6 completed

1
Prepare the filling ingredients by finely chopping the rehydrated shiitake mushrooms, green onions, and ginger. Coarsely chop the shrimp.
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8m
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Prepare the filling ingredients by finely chopping the rehydrated shiitake mushrooms, green onions, and ginger. Coarsely chop the shrimp.
8m
Ensure all ingredients are finely chopped for a smooth and consistent filling texture.
2
In a large bowl, combine the ground pork, chopped shrimp, shiitake mushrooms, green onions, ginger, soy sauce, sesame oil, cornstarch, egg white, salt, and white pepper. Mix well until all ingredients are thoroughly combined and the mixture is slightly sticky.
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2m
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In a large bowl, combine the ground pork, chopped shrimp, shiitake mushrooms, green onions, ginger, soy sauce, sesame oil, cornstarch, egg white, salt, and white pepper. Mix well until all ingredients are thoroughly combined and the mixture is slightly sticky.
2m
Mix the filling in one direction to create a better texture and binding.

3
Prepare the Shu Mai wrappers. If using square wonton wrappers, you might want to trim the corners slightly to create a more rounded shape.
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1m
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Prepare the Shu Mai wrappers. If using square wonton wrappers, you might want to trim the corners slightly to create a more rounded shape.
1m
Keep the wrappers covered with a damp cloth to prevent them from drying out while you work.
4
Place a wrapper in the palm of your hand. Spoon about one tablespoon of filling into the center of the wrapper. Gather the edges of the wrapper upwards around the filling, leaving the top open, forming a small cup shape. Gently press the filling down to make it compact.
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15m
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Place a wrapper in the palm of your hand. Spoon about one tablespoon of filling into the center of the wrapper. Gather the edges of the wrapper upwards around the filling, leaving the top open, forming a small cup shape. Gently press the filling down to make it compact.
15m
Don't overfill the wrappers, and ensure the bottom is flat so the Shu Mai can stand upright.
5
Garnish each Shu Mai by placing a small amount of fish roe on top of the exposed filling. This adds both color and a burst of flavor.
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2m
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Garnish each Shu Mai by placing a small amount of fish roe on top of the exposed filling. This adds both color and a burst of flavor.
2m
Use a small spoon or your fingertip for precise placement of the roe.

6
Arrange the Shu Mai in a steamer basket, making sure not to overcrowd them. Steam over boiling water for 10-12 minutes, or until the filling is cooked through and the wrappers are translucent.
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12m
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Arrange the Shu Mai in a steamer basket, making sure not to overcrowd them. Steam over boiling water for 10-12 minutes, or until the filling is cooked through and the wrappers are translucent.
12m
Ensure the water in the steamer is boiling vigorously before placing the Shu Mai in. Serve hot with your favorite dipping sauce.