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Easy Homemade Cantonese Shumai: The Best 20-Minute Recipe

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This easy homemade Cantonese shumai recipe is forgiving and quick, ready in just 20 minutes. With simple ingredients like ground pork and shrimp, you can enjoy authentic dim sum at home without the wait.

Ingredients

Scale
  • 8 oz ground pork (about 20% fat)
  • 8 oz raw shrimp, peeled and deveined, roughly chopped
  • 1/4 cup finely chopped water chestnuts (canned, drained and rinsed)
  • 3 stalks green onions, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch
  • 30 round wonton wrappers
  • Finely grated carrot (optional, for garnish)
  • Fish roe or tobiko (optional, for garnish)
  • For the dipping sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili oil (optional)
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar

Instructions

  1. Make the filling: Roughly chop shrimp into pea-sized pieces. In a mixing bowl, combine shrimp, ground pork, water chestnuts, green onions, ginger, soy sauce, sesame oil, Shaoxing wine, white pepper, sugar, and cornstarch. Mix with your hands until uniform and slightly sticky. Do not overmix.
  2. Set up wrappers: Remove wonton wrappers from fridge. Fill a small bowl with water. Lay a clean kitchen towel with a damp paper towel on top to keep wrappers covered.
  3. Assemble shumai: Place one round wrapper in your palm. Scoop about 1 tablespoon of filling into the center. Gather the wrapper up around the filling, using thumb and forefinger to form a ring. Gently squeeze so wrapper clings to filling, leaving top open. Tap bottom to flatten slightly. Smooth filling level with wrapper top. Garnish with carrot or fish roe if desired. Repeat with remaining wrappers and filling. Place finished shumai on a parchment-lined baking sheet without touching.
  4. Steam shumai: Fill a pot or wok with about 2 inches of water and bring to a boil. Line steamer basket with parchment paper (poke holes) or cabbage leaves. Arrange shumai in basket with 1/2 inch space between. Place steamer over boiling water, cover, reduce heat to medium, and steam for 8 minutes until wrappers are translucent and filling is cooked through.
  5. Make dipping sauce: Whisk together soy sauce, rice vinegar, chili oil, minced garlic, and sugar in a small bowl.
  6. Serve immediately: Transfer shumai to a serving plate and serve hot with dipping sauce.

Notes

Keep wonton wrappers covered with a damp paper towel to prevent drying. Don’t overmix the filling to avoid toughness. For freezing, arrange uncooked shumai on a baking sheet, freeze until solid, then transfer to a freezer bag. Steam from frozen for 10-12 minutes. Leftover cooked shumai can be refrigerated for up to 3 days and reheated by steaming for 3-4 minutes.

Nutrition

Keywords: shumai, dim sum, dumplings, pork and shrimp, homemade, easy, 20-minute recipe, Cantonese

Find it online: https://bouncybowl.com/easy-homemade-cantonese-shumai-the-best-20-minute-recipe/