Pork and Shrimp Shumai (Siomai)

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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 SIOMAI

Ingredients

Ground Pork

Shrimp

Chinese seasonings

Cornstarch

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. 

Radish

The only thing that takes a bit of time is the wrapping process.  But nothing home cooks like us can't handle.

Artichoke
Carrot

Prepare the steamer

1

Line bamboo or stainless steamer with perforated parchment paper to prevent siomai from sticking.

Make the shumai filling

2

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

Wrap the Shumai

3

It took me a couple of tries, five (probably more) to be exact before I got used to the "rhythm" of wrapping.

Radish

Remember this is HOMEMADE SHUMAI, it doesn't have to look perfect

Steam the Shumai

4

Place the dumplings directly into the steamer with a small gap in between.

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.

Radish
Artichoke

Sauce for Siomai

Soy sauce, calamansi and chili oil

Soy sauce, rice vinegar, and chili

Korean dumpling sauce

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View the recipe video here

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