Pork and Shrimp Shumai (Siomai)

Shumai, Siomai or Siu Mai

I'm sure you're confused as I am. But shumai, siomai and siu mai are all valid names for the different variations of the dumpling. Growing up, I called it SIOMAI and it is one of my favorite Filipino-Chinese food apart from pancit, lumpia, and mami.

I know. I just love them all!

The siomai we're making today is a cross between Filipino and Chinese shumai. And it is one of the easiest dumplings you'll ever make.

Shumai Ingredients

Here's what you need to make siomai. You can get the seasonings in most grocery stores (international section), Asian grocery stores, and online (check my affiliate links in the recipe card).

• Ground Pork - preferably with fat for a juicy and flavorful texture.
• Shrimp - use the freshest shrimp you can find. Their flavor makes all the difference.
• Flavorings - classic Chinese seasonings such as soy sauce, oyster sauce, sesame oil, and Shaoxing wine.
• Cornstarch - to bind and keep the meat from falling apart.
• Carrots and Green Onions - for color and added flavor. You can also use shitake mushroom which is a traditional ingredient in Chinese shumai.

How to make Shumai

Making shumai is not as complicated as you think. In fact, it's one of the easiest Chinese dumplings you can recreate at home. The only thing that takes a bit of time is the wrapping process. But nothing home cooks like us can't handle. The key is preparing all the ingredients and the steamer before the wrapping process.

Here's how I did it:

Step 1: Prepare the steamer

Line bamboo or stainless steamer with perforated parchment paper. This will prevent the dumplings from sticking. You can buy this in grocery stores or just make your own.

To make your homemade perforated parchment paper: cut a regular parchment paper to the size of your steamer. Punching it with holes using a hole puncher or cut small holes using a scissor. Big thanks to Nagi of RecipeTinEats for this helpful technique.

Step 2: Make the Shumai Filling

This process is basically the same as making a meatball with one extra step which is chopping up the shrimp.

• Start off by chopping the shrimp into coarse pieces using a sharp knife. Don't worry about being so exact. For convenience, you can also use a food processor. Just remember not to grind it into a paste.
• In a mixing bowl, combine shrimp and pork then season with salt.
• With your clean hands, mix until sticky. Use food-grade gloves if preferred.
• Add the rest of the ingredients including the vegetables. Then continue mixing until well combined. That is it!

Step 3: Wrap the Shumai

As I've said, shumai is one of the most forgiving dumpling recipes. Even a beginner can make it. The wrapping process may look complicated but, really it isn't. Remember this is HOMEMADE SHUMAI, it doesn't have to look perfect.

It took me a couple of tries, five (probably more) to be exact before I got used to the "rhythm" of wrapping. So don't feel frustrated if you don't get it on the first try. Honestly, don't take it too seriously. If you accidentally tear a wrapper, just throw it out and do it again. You'll eventually get the hang of it.

Here it goes:

Steps 1 and 2: Scoop a heaping tablespoon of the filling and place it in the center of the wrapper. Press the filling down using a butter knife. Rotate the shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Place the dumpling on a surface to flatten the base so it can sit steadily in the steamer.

Step 3 and 4: involves folding the protruded sides and sealing them with water. You can skip this entirely if you're using round wrappers or if you don't mind the flappy edges.

Wrapper for Shumai

The wrapper for siomai is called WONTON or DUMPLING wrapper/skins. They are thin and soft yet are able to hold up steam from boiling water. You can buy this in the chiller section of most Asian grocery stores.

The wrappers usually come in yellow or white color and are either square or round. The round ones are the best wrappers for shumai.

In this recipe, I used square ones. The size is just right for shumai–about 3 ¼ inches or 8cm. The round wrappers I found were too big and didn't want to bother trimming them down.

Step 4: Steam the Shumai

Place the dumplings directly into the steamer with a small gap in between. Top with finely grated carrots for a pop of color.

Steam for 8 minutes over high heat with the lid on. And it's done!

Sauce for Shumai

Shumai is enjoyed in many different ways all around the world. Some eat it plain while others love having it with some sort of dipping sauce.

The typical Filipino sauce for siomai is a mixture of soy sauce, calamansi, and chili oil. It's the only way I knew how to eat the dumpling back then. But that all changed when I came to live here in Singapore and started traveling around Asia.

Here are the sauces I enjoy eating with shumai. You'll probably notice a common component and that is the presence of acidity.

• Soy sauce, calamansi and chili oil - I call this the Filipino siomai sauce. So so good!
• Soy sauce, rice vinegar, and chili - sort of a universal Asian dipping sauce. Sugar can also be added to balance the flavor. Chili can be either fresh or chili oil.
• Chili sauce or tangy sweet chili sauce - typical sauce for siu mai here in Singapore and probably in other parts of the world?
• Korean dumpling sauce - a sweet and tangy sauce to serve with any type of dumplings.