Shiu Mai (2) Recipe
Make Shiu Mai (2) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wonton wrappers
Filling
Method
Prep, fillings, and assembly
- 1
Soak mushrooms (optional)
If using dried shiitake, soak in warm water for 15-20 minutes until softened. Drain, squeeze dry, remove stems, and finely chop. If using fresh mushrooms, clean and finely chop.
- 2
Prepare aromatics
Mince garlic, grate ginger, and finely chop green onions (scallions).
- 3
Mix filling (Step 1)
In a large bowl, combine ground pork and chopped shrimp; mix gently to blend.
- 4
- 5
Season filling (Step 3)
Add light soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper; mix to evenly season.
- 6
Bind filling (Step 4)
Sprinkle with cornstarch and whisk in egg white; mix until filling is cohesive and slightly sticky.
- 7
Prep wrappers and portion (Step 5)
Keep wonton wrappers covered to prevent drying. Place one wrapper on a plate, lightly dampen edge with water, and scoop about 1 teaspoon of filling into center.
- 8
Shape shumai (Step 6)
Gather the wrapper edges around the filling, leaving the top exposed. Gently press to form a cup with filling visible on top.
- 9
Steam shumai (Step 7)
Arrange shumai in a steamer lined with parchment or cabbage leaves, ensuring they do not touch. Steam over high heat for 6-8 minutes, until pork is cooked through and filling is set.
- 10
Serve (Step 8)
Serve hot with dipping sauce (soy-vinegar or chili oil), and garnish if desired.