Shu Mai Dumplings with Pork & Shrimp
Luke Maiorella .
Apr 10, 2023
Shu Mai Dumplings with Pork and Shrimp
Ingredients
3 dried Chinese or shitake mushrooms
6 oz large shrimp, peeled and
deveined
1 green onion
1 t ginger, minced
3/4 C ground pork
1 T oyster sauce
1 t Chinese rice wine (or dry sherry)
1 t sesame oil
1/2 t granulated sugar
20 gyoza wrappers (or wonton wrappers cut into circles)
Steps to Make It
1. Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out
any excess water. Cut off stems.
2. Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.
3. Mince the mushrooms, shrimp and green onion. Combine with ginger and pork.
4. Stir in the oyster sauce, rice wine, sesame oil and sugar. Mix the filling ingredients
thoroughly.
5. Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry
brush and a little water.
6. Put 2 to 3 t of the filling in the middle, taking care not to get too close to the
edges.
7. Gather up the edges of the wrapper, lightly pressing against the filling to adhere,
and gently pleat so that it forms a basket shape, keeping the top open and filling
exposed.
8. Line a steamer basket with parchment paper or cabbage leaves.
9. Steam over boiling water until the filling is cooked through, 5 to 10 minutes.
10. Serve with sauce and enjoy!
Tips
1. Make sure the individual dumplings don’t fall apart when steaming. Take care to
lift up the sides of the wrappers and gently press them into the filling so the
wrapper won’t fall open when cooking. It is also important to line the steamer so
the dumplings don’t stick to the bottom.
2. Steam the dumplings the traditional way with your bamboo steamer and a wok. a
wok is a perfect vessel to hold the simmering water while keeping the steamer
suspended due to its shape.
3. If you don’t have a wok, you need a pot that will allow the steamer to sit level and
secure, and above the water line.
Recipe Variations
1. Hunan Juhua: instead of ground pork, use pork hash and glutinous rice filling.
2. Japanese: Use just shrimp as the main protein filling, skipping pork entirely.
3. Uyghur: Use mutton or beef and green onions or radishes for the filling.
Ingredients
3 dried Chinese or shitake mushrooms
6 oz large shrimp, peeled and
deveined
1 green onion
1 t ginger, minced
3/4 C ground pork
1 T oyster sauce
1 t Chinese rice wine (or dry sherry)
1 t sesame oil
1/2 t granulated sugar
20 gyoza wrappers (or wonton wrappers cut into circles)
Steps to Make It
1. Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out
any excess water. Cut off stems.
2. Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.
3. Mince the mushrooms, shrimp and green onion. Combine with ginger and pork.
4. Stir in the oyster sauce, rice wine, sesame oil and sugar. Mix the filling ingredients
thoroughly.
5. Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry
brush and a little water.
6. Put 2 to 3 t of the filling in the middle, taking care not to get too close to the
edges.
7. Gather up the edges of the wrapper, lightly pressing against the filling to adhere,
and gently pleat so that it forms a basket shape, keeping the top open and filling
exposed.
8. Line a steamer basket with parchment paper or cabbage leaves.
9. Steam over boiling water until the filling is cooked through, 5 to 10 minutes.
10. Serve with sauce and enjoy!
Tips
1. Make sure the individual dumplings don’t fall apart when steaming. Take care to
lift up the sides of the wrappers and gently press them into the filling so the
wrapper won’t fall open when cooking. It is also important to line the steamer so
the dumplings don’t stick to the bottom.
2. Steam the dumplings the traditional way with your bamboo steamer and a wok. a
wok is a perfect vessel to hold the simmering water while keeping the steamer
suspended due to its shape.
3. If you don’t have a wok, you need a pot that will allow the steamer to sit level and
secure, and above the water line.
Recipe Variations
1. Hunan Juhua: instead of ground pork, use pork hash and glutinous rice filling.
2. Japanese: Use just shrimp as the main protein filling, skipping pork entirely.
3. Uyghur: Use mutton or beef and green onions or radishes for the filling.
