Pork and Shrimp Shumai (Siomai)
Learn how to make
Shumai, Siomai or Siu Mai?
Shumai, siomai and siu mai are all valid names for the different variations of the dumpling. Growing up, I call it
Carrots & green onions
How to make Siomai
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.
Prepare the steamer
with perforated parchment paper to prevent siomai from sticking.
Make the shumai filling
This process is basically the same as making a meatball with one extra step which is chopping up the shrimp.
Wrap the Shumai
It took me a couple of tries, five (probably more) to be exact before I got used to the "rhythm" of wrapping.
Remember this is HOMEMADE SHUMAI, it doesn't have to look perfect
Steam the Shumai
Place the dumplings directly into the steamer with a small gap in between.
Get the complete recipe
Wrapper for Shumai
The wrapper for siomai is called WONTON or DUMPLING wrapper/skins.
Where can you buy the wrapper?
You can buy this in the chiller section of most Asian grocery stores.
Sauce for Siomai
Soy sauce, calamansi and chili oil
Soy sauce, rice vinegar, and chili
Korean dumpling sauce
Get the sauce recipe
View the recipe video here
Watch how to Make it