Chinese
Pork & Shrimp Shu Mai
Open-topped steamed dumplings filled with pork, shrimp, shiitake mushrooms, and water chestnuts.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
A Guide to Chinese Gastronomy pairs pork and shrimp with aromatic ginger, garlic, sesame oil, mushrooms, and water chestnuts in this dim sum favorite.
Watch it come together
Ingredients
- ½ pound ground pork
- ½ pound shrimp, peeled, deveined, and finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ¼ cup chopped green onions
- ¼ cup chopped water chestnuts
- ¼ cup chopped shiitake mushrooms
- 1 tablespoon cornstarch
- 24 round wonton wrappers
- Optional: extra green onions or sesame seeds for garnish
Method
- 1
In a mixing bowl, combine the ground pork, chopped shrimp, soy sauce, oyster sauce, sesame oil, grated ginger, minced garlic, green onions, water chestnuts, shiitake mushrooms, and cornstarch. Mix well until evenly distributed.
- 2
Place a heaping teaspoon of the pork and shrimp mixture in the center of a wonton wrapper.
- 3
Gently gather and pleat the wrapper edges around the filling, leaving the top open. Pinch the pleats to seal. Repeat with the remaining wrappers and filling.
- 4
Arrange the dumplings in a steamer lined with parchment paper or cabbage leaves, leaving space between them.
- 5
Bring the steamer water to a boil. Cover and steam the dumplings for 8–10 minutes, or until the filling is cooked through.
- 6
Garnish with chopped green onions or sesame seeds, if desired, and serve hot.
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