Shu Mai (Chinese Steamed Dumplings with Pork and Shrimp)

Shu mai is a traditional Chinese dish originating from the Fujian province, typically served during special occasions such as weddings and holidays.

Ingredients

Meat Filling

• 500g pork shoulder
• 200g shrimp, peeled and deveined
• 1/4 cup soy sauce
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons cornstarch
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated

Dipping Sauce

• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce (optional)
• 2 tablespoons sweet soy sauce (or hoisin sauce)
• 2 tablespoons Chinese rice vinegar
• 1 tablespoon sesame oil

Wrapper Dough

• 2 cups all-purpose flour
• 2 tablespoons salt
• 1/4 cup warm water

Shu Mai Sauce

Mix the following:

• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce (optional)
• 2 tablespoons sweet soy sauce (or hoisin sauce)
• 2 tablespoons Chinese rice vinegar
• 1 tablespoon sesame oil

Recipe Steps

1. Prepare the Meat Filling

In a large mixing bowl, combine the ground pork and shrimp. In a small bowl, whisk together the soy sauce, sake, cornstarch, garlic, and ginger. Add the wet ingredients to the meat mixture and mix until just combined.

2. Rest the Meat Filling

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.

3. Prepare the Wrapper Dough

In a large mixing bowl, combine the flour and salt. Gradually add the warm water, mixing until the dough comes together in a ball. Knead the dough for about 10 minutes, until it becomes smooth and elastic.

4. Divide the Dough into Small Balls

Divide the dough into small balls, about the size of a small egg.

5. Assemble the Shu Mai

On a lightly floured surface, roll out each ball of dough into a thin circle. Place a tablespoon or two of the meat filling in the center of each circle. Fold the dough over to form a half-moon shape, and press

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Generated time: 2026-03-10 04:47:41