Shrimp Shumai Recipe (Shrimp Dumplings) (2024)

FAQs

What is shrimp shumai made of? ›

Shrimp shumai is a tasty and EASY staple dim sum recipe made with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture, served as dumplings!

Meaning of shumai in English

a small Chinese or Japanese dumpling (= a small piece of dough filled with meat or fish) cooked in steam: The chicken was a little overcooked, but the shumai were very good. crab shumai.

A dim sum classic, shumai or siu mai is a pork and shrimp dumpling and is a favourite of many. These are Thai-style shumai, so the flavour is slightly different from the Cantonese version (in a good way IMO!). They're also the easiest dumpling to make, perfect for dumpling beginners!

A seven-piece serving packs 12 grams of fat and about 300 calories – more than twice as many in a bowl of cooked rice. Adding soy sauce and other condiments to make the siu mai more flavourful results in more sodium being consumed, depending on how much is added.

You can reheat them by steaming or microwaving for a couple of minutes straight from the freezer. If you're microwaving, add a couple tablespoons of water to the shumai and then cover with plastic wrap before microwaving. This helps preserve moisture by mimicking the steaming process.

Pan fry method

Heat the oil in the non-stick frying pan over a medium heat until the oil is shimmering. Carefully place the frozen dumplings in a single layer in the hot frying pan. Cook for 1-2 minutes until the bottom of the dumplings are golden brown. Turn once and cook on another side for another minute.

Use Wonton Wrappers: Siu Mai wrappers are typically made from wonton wrappers, which are readily available in most grocery stores. You can also make your own if you prefer.

The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used.

What is another name for shumai? ›

Siu mai, also known as shumai, is another popular Cantonese dumpling that is believed to have originated in Southern China. Like har gow, they are a staple in type of Chinese dumplings in dim sum restaurants and are often served in the bamboo baskets in which they were steamed.

Cover and steam until fully cooked through (10 minutes for shrimp-only siu mai; 12–14 minutes for soup dumplings). Look for the dumpling skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the dumpling.

The base of the sauce is soy sauce, which provides the salt factor and needs a little bit of thinning out with hot water. The sweetness comes from a little bit of sugar (the hot water helps dissolve it), while the sourness comes from a dash of rice vinegar.

Instructions. In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper.

Siomai are steamed and sometimes fried. Wontons are always boiled. Wontons are usually cooked in the boiling or simmering soup it will be served in. Siomai are almost always steamed first to cook the meat mix inside, but for those who like some crunch, these steamed siomai are fried afterward.

The Dough Mixture

The unique element of Har Gow dumplings is the translucent dough. It is very simple to make, using a combination of wheat starch, tapioca starch, and boiling water. You want to use an equal ratio of the two flours and then slightly a bit more boiling water.

Siu mai has a very savoury and umami taste. The lye water dough that wraps the filling makes the siu mai chewy.