Shrimp shumai are a classic feature on a dim sum platter. These Chinese appetizers are pretty and delicate. They taste great and are 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. There is also a lot of food to choose from, and the prices range widely.
One thing I remember clearly is picking out dim sum from carts in this slightly strange restaurant in a public building. Some we recognized, others we could only guess at, but it was all delicious.
Shrimp shumai (also spelled siu mai or shao mai) is a type of Chinese dumpling that is a classic dim sum dish. With its delicate folds wrapping a flavorful filling, it’s one of the most elegant and tasty items you’ll find on a dim sum menu.
But what exactly are the components that go into making this Cantonese specialty? Let’s dive into the key ingredients that make up shrimp shumai and how to put them together to make this irresistible appetizer at home.
A Look at the Wrapper
The outer shell of shumai is what holds the filling in place. Traditional shrimp shumai wrappers are made from wheat flour dough. They are rolled out into small, thin rounds that are either flat on the bottom or have a cupped shape to cradle the filling.
Store-bought wonton or dumpling wrappers are the easiest substitute for homemade shumai skins. Look for packs of round gyoza-style wrappers in the refrigerated section of Asian grocery stores or well-stocked supermarkets. Round dumpling skins are better than square wonton wrappers for achieving the classic pleated look of shumai
The Filling Foundation: Shrimp
Shrimp is used as the main protein in these dumplings. Fresh raw shrimp are diced up or pulsed in a food processor into a coarse mixture. This chopped shrimp serves as the base of the filling.
Opt for medium to large size shrimp with the shells removed. Using peeled deveined shrimp saves time prepping. Mixing some chopped shrimp with a processed shrimp paste gives the best texture – some nice chunks among a binder that holds it all together.
Binding It All: Egg Whites
Egg whites help bind the shrimp shumai filling so it doesn’t fall apart when steamed. Just one egg white is enough for a whole batch. The egg white firms up during cooking, acting as a “glue” between the shrimp.
Flavor Boosters: Ginger, Garlic, Scallions
Ginger, garlic, and scallions are classic Chinese flavorings that enhance the taste of the shrimp. Grating or mincing a small amount of fresh ginger and garlic adds a subtle kick and aroma. Thinly sliced scallion greens make a pretty garnish on top.
Finishing Touches: Soy Sauce, Sesame Oil
A teaspoon or two of soy sauce brings saltiness and umami depth to the shrimp. A splash of Asian sesame oil contributes nutty, toasted aromas. Rice wine vinegar and Shaoxing wine add subtle sweet-tart notes. White pepper and salt round out the seasoning.
The Extras: Water Chestnuts, Shiitake Mushrooms
For textural contrast, many shrimp shumai recipes also include diced water chestnuts or chopped shiitake mushrooms. The added crunch of these ingredients balances out the softness of the shrimp. They also contribute moisture and more flavor.
How to Assemble Shrimp Shumai
Once you have all the components, it’s time to assemble. Here are the key steps:
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Place a tablespoon of filling in the middle of each wrapper. Use plenty of filling to give them a plump look.
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Wet the edges of the wrapper with water.
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Pinch and pleat the sides up toward the filling, rotating the dumpling to close off the top center. Leave some filling exposed.
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Top each one with a slice of scallion.
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Steam the dumplings in a bamboo basket over boiling water for 6-8 minutes until the shrimp filling is cooked through.
And that’s how you make the popular shrimp shumai dumplings! The combination of fresh shrimp, Asian aromatics, and elegant pleated wrappers is what makes this dim sum staple such a hit. They may look fancy, but shrimp shumai truly comes down to just a handful of essential components.
Tips for Making Picture-Perfect Shrimp Shumai at Home
Here are some extra pointers for beginners looking to master this recipe:
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Use freshly-made wrappers if possible for best texture. Thaw frozen wrappers completely before using.
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Chop the shrimp, don’t mince it. Some chunks are desirable for texture.
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Add 1-2 teaspoons of cornstarch to help bind the filling if needed.
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Work quickly to pleat the dumplings before wrappers dry out.
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Pleating takes practice – don’t worry if your early attempts look messy!
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Brush pleated sides with egg wash for extra sheen if desired.
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Don’t overstuff, but use enough filling to look plump. About 1 tablespoon per dumpling.
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Start by steaming for the minimum time, you can always cook a bit longer.
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Serve immediately while hot – these don’t hold well after steaming.
Shrimp Shumai Filling Variations
Once you master the classic recipe, there are plenty of ways to vary the fillings:
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Add chopped shiitake mushrooms for earthiness.
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Use diced bamboo shoots instead of water chestnuts.
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Stir in minced lap cheong sausage for smokiness.
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Top with salmon roe, tobiko, or caviar for pops of color.
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Mix in chopped scallops or crab meat for more seafood flavors.
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For meat-free, use chopped marinated tofu or jackfruit.
So don’t be intimidated by shrimp shumai’s delicate appearance. With the right combination of ingredients and some practice shaping the wrappers, you can recreate this dim sum favorite to enjoy anytime at home. The components may be simple, but the rewards of homemade shrimp shumai are immense.
What to serve with these dumplings
Many times, these are served as part of a dim sum buffet. You can pair them with other dim sum dishes like potstickers, other types of shumai (like pork), 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. Tobiko (flying fish roe) or chives are two common toppings that will give your food a fresh taste and color.
You can also add chicken lettuce wraps (sang choy bao) and shrimp toast to your list of appetizers. Some steamed and lightly dressed vegetables would also be good.
These shrimp shumai are elegant little bites with a light flavor that go well with dim sum or as an appetizer at a party. Or, quite honestly, any excuse you like. Once you get going, they’ll be easier to make than you thought and taste so good when you’re done. Enjoy!.
What are shrimp shumai?
Shrimp shumai are a dim sum youll find in pretty much any restaurant that serves them. One type of dumpling is shumai, which are also called siu mai or shao mai. Unlike gyoza or potstickers, the top of shumai is usually left open. In some cases, the top is closed, but they always feature even, decorative folds around the tasty filling.
The most famous type is probably the Cantonese pork version, which is sometimes made with shrimp as well. However, you can find shumai with different fillings all over China and other places, like Japan.
Even shrimp shumai can have many variations in flavors, from the seasonings to other add-ins. This shumai recipe uses simple ingredients to make a tasty dish with a good balance of taste and texture.
