Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)

Name: Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 30 Hong Kong Style dumpling wrappers (, thawed if using frozen wrappers); Frozen peas (for garnish (Optional)); 1 large carrot (, sliced thinly into rounds (Optional)); 1/2 lb (250 g) shelled and deveined raw shrimp; 10 oz (330 g) ground pork ((20% fat)); 2 eggs; 2 teaspoons cornstarch; 2 teaspoons Shaoxing wine ((or dry sherry)); 1 tablespoon oyster sauce; 1 teaspoon light soy sauce ((or regular soy sauce)); 1 teaspoon grated ginger; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon white pepper powder; 1 tablespoon toasted sesame oil; 3 tablespoons Chinkiang vinegar; 1/2 thumb ginger (, thinly sliced)

Instructions

Prep:1hCook:10min

When I want dim sum at home, I make these Cantonese shumai with a juicy pork and shrimp filling, thin yellow wrappers, and a simple steaming method that takes just minutes. The wrapping is so flexible and easy to work with, which makes them one of the best dishes to recreate in your own kitchen.

Updated at: Tue, 03 Mar 2026 08:27:28 GMT