Shumai (or siomai) are the dumplings that always sell out first. Now you’ll know why. Juicy pork, bouncy shrimp, earthy mushrooms—all wrapped in a sunny yellow wrapper.
No pleating. No fancy folding. Just scoop, wrap, steam, and dip. Dim sum at home. Your Sunday just got better.
Step-by-Step Instructions
Make the Filling
In a bowl, combine pork, shrimp, mushrooms, green onions, and egg.
Add soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
Mix well. For bouncy texture, slap the mixture against the bowl 10-15 times.
Wrap the Shumai
Place a wrapper in your palm. Add 1 tablespoon of filling in the center.
Gather the edges up around the filling, leaving the top exposed.
Tap the bottom flat. Squeeze gently to form a barrel shape.
Steam
Line a steamer with cabbage leaves or parchment paper (poked with holes).
Place shumai 1 inch apart. Steam over boiling water for 8-10 minutes.
Serve
Serve hot with soy sauce, calamansi (or lemon), and chili oil.
Summary
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes
Yield: 25-30 shumai
Difficulty: Easy (seriously, no pleating)
Storage Notes
How to Store:
- Fridge (uncooked): Arrange on a tray, cover tightly, refrigerate for 1 day.
- Freeze (uncooked): Freeze on a tray for 2 hours, then bag. Freeze 3 months. Steam from frozen, add 3-4 minutes.
- Cooked leftovers: Fridge for 2 days. Reheat by steaming, not microwaving.
Pro Tip:
The slapping step isn’t optional. It makes the filling bouncy and springy—just like dim sum restaurants. Trust the slap.
