Shrimp shumai

Shrimp shumai are a classic feature on a dim sum platter. These delicate and pretty Chinese appetizers have great flavors and better still, they're easier to make than you might think!

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Visiting Hong Kong, and many other large Asian cities, is definitely quite the experience. From the giant skyscrapers, bustling night markets, stunning sites including temples to visit and much more. From a food perspective, there is so much to enjoy as well, with a whole range of price tags. 

One experience I remember well is choosing dim sum from trolleys in this slightly odd restaurant within a public building. Some we recognized, others we could only guess at, but it was all delicious.

What are shrimp shumai?

Shrimp shumai are a dim sum you'll find in pretty much any restaurant that serves them. They are a kind of dumpling but, unlike others like gyoza or potstickers, shumai (also known as siu mai or shao mai) are typically left open on the top. In some cases, the top is closed, but they always feature even, decorative folds around the tasty filling.

While the version that’s probably best known is the Cantonese pork version (sometimes also made with shrimp), you’ll find shumai with various fillings across China and other regions, including Japan.

Even shrimp shumai can have many variations in flavors, from the seasonings to other add-ins. This shumai recipe draws on typical Cantonese flavors with simple ingredients for a tasty balance of flavor and texture.

How to make shrimp shumai

While they might look fiddly, these actually come together a lot easier than you might think:

1. Finely chop or grate the garlic and ginger.
2. Break up the peeled shrimp in the food processor and pulse so the shrimp are well broken up.
3. Add the water chestnuts, ginger and garlic and pulse to chop.
4. Add the egg white, soy sauce, sesame oil and Shaoxing wine and pulse to combine.
5. Set out the shumai dumpling/gyoza wrappers on a dry surface and put a tablespoon of the filling in the middle of each dumpling wrapper.
6. Dampen your finger and moisten the edge of one of the dumpling wrappers. Pinch together the wrapper in small folds, working your way round so the middle of the filling is still showing. Repeat with the rest of the dumplings.
7. Brush a steamer with oil or line it with a liner or parchment with holes cut into it (this allows the steam to still come through).
8. Place dumplings in the steamer with a little space between them.
9. Set steamer over a pot of water and steam for around 6-8 minutes until the shrimp filling is cooked.
10. Serve immediately, with your preferred dipping sauce or soy on the side.

Can you make shumai ahead of time?

Yes you can. Just form them then lay in a single layer on a lined baking sheet and freeze. Once frozen, transfer them to a freezer bag or container. Then, when you want to use them don't defrost them first but instead prepare the water for steaming and steam from frozen.

They'll need longer to cook from frozen - nearer 15 minutes rather than 6-8 minutes - but you will be able to tell they are ready in the same way, once the shrimp changes color. 

What to serve with these dumplings

These are typically served as part of a dim sum buffet, so you can serve them with other dim sum recipes, such as other varieties of shumai (like pork), potstickers, or other dumplings like Chinese pork and cabbage dumplings and har gow.

Pick your favorite dipping sauce to go alongside, whether soy based or not. Try topping with tobiko (flying fish roe) or chives, both common toppings that add a little fresh flavor and color.

You can also widen your menu to other shrimp appetizers, like sang choy bao (Chinese lettuce wraps) and shrimp toast. Some steamed and lightly dressed vegetables would also be good.

Shrimp shumai are delicately flavored and elegant little bites that are perfect for a dim sum platter or as a party appetizer. Or, quite honestly, any excuse you like. Once you start, you'll find them easier to make that you expect and such a delicious reward to eat. Enjoy!

Try these other favorite finger foods:

• Hot phyllo crab cups
• Steamed bao buns with pork
• Cauliflower pakora
• Pesto goat cheese filo parcels

Plus get more Chinese recipes and appetizers in the archives.

Print Recipe

5 from 5 votes

Shrimp shumai

Shrimp shumai are a classic dim sum item, that are delicately flavored and an elegant addition to any menu.

Prep Time30 minutes mins

Cook Time8 minutes mins

Total Time38 minutes mins

Course: Appetizer/Starter

Cuisine: Chinese

Servings: 20 pieces, approx (serves approx 4-5, depending how served)

Calories: 34kcal

Author: Caroline's Cooking

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Ingredients

• 1 teaspoon ginger grated/finely chopped
• 1 teaspoon garlic grated/finely chopped (1tsp is approx 1 clove)
• 8 oz shrimp peeled and deveined, raw
• ¼ cup water chestnuts (from can/jar, drained)
• 1 egg white
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon Shaoxing wine
• 20 round dumpling wrappers

US Customary - Metric

Instructions

• Finely chop or grate the garlic and ginger.
• Place the peeled shrimp in a food processor and pulse so the shrimp are well broken up.
• Add the water chestnuts, ginger and garlic and pulse to chop and mix.
• Add the egg white, soy sauce, sesame oil and Shaoxing wine and pulse to combine.
• Set out dumpling/gyoza wrappers on a dry surface and put a tablespoon of the filling in the middle of each.
• Dampen your finger and moisten the edge of one of the dumpling wrappers. Pinch together the wrapper in small folds, working your way round so the middle of the filling is still showing. If needed, top up the filling slightly to be fairly full. Repeat with the rest of the dumplings.
• Brush a steamer with oil or line it with a liner or parchment with holes cut into it. Place dumplings in steamer with a little space between them. If you can't fit all at once, cook in batches.
• Set steamer over a pot of water and steam the dumplings for around 6-8 minutes until the shrimp filling is cooked.
• Serve immediately, with your preferred dipping sauce or soy on the side.

Video

Nutrition

Calories: 34kcal | Carbohydrates: 5g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 127mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.3mg

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I first shared this recipe in the post Shrimp Shumai Recipe on the Sunday Supper Movement site where I am a contributor.

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