Get ready to fall in love with the irresistible charm of Cantonese Shumai! This dazzling dim sum favorite is crafted from succulent pork, sweet briny shrimp, and a medley of umami-packed add-ins, all tucked into delicate wrappers and steamed until juicy and tender. Whether you’re making a big batch for a special occasion or just treating yourself, this Cantonese Shumai recipe transforms simple ingredients into precious little parcels of flavor. If you’ve never made dumplings at home, this will turn you into a shumai evangelist!

Ingredients You’ll Need

Let’s take a peek at what makes this classic dim sum possible! Each ingredient in this recipe plays a crucial role in building the distinct taste, texture, and stunning color of Cantonese Shumai. If you can find fresh or high-quality versions, it really elevates the final result—these ingredients may be few, but they’re the heart and soul of this!

Ground pork (1/2 pound): The savory backbone of this filling. Go for 80% lean for the juiciest, most flavorful outcome.
Shrimp (1/2 pound): Adds natural sweetness, springy bite, and that subtle seafood essence. Chop it finely for the best texture.
Tapioca starch (1 1/2 tablespoons): Helps keep the filling light, tender, and pleasantly bouncy. Cornstarch also works in a pinch!
Water (1/4 cup): Ensures the pork mixture stays soft and moist—don’t skip it!
Peanut oil (1 1/2 tablespoons): Infuses richness and helps bind the meat. Canola oil is a great alternative.
Sesame oil (1/2 tablespoon): For a delightful nutty aroma that makes this smell like your favorite dim sum spot.
Chopped water chestnuts (1/2 cup): Tiny chunks of crunch add pops of freshness in every bite.
Chopped shiitake mushrooms (2/3 cup): Offers earthy depth and that almost meaty extra-chew from rehydrated mushrooms.
Minced ginger (1 tablespoon): Adds gentle warmth and zing, perfectly balancing the rich filling.
Sliced scallions (1/4 cup): Brings lively onion-y notes and a dash of color.
Oyster sauce (2 tablespoons): Umami bomb alert! It rounds out the seasoning beautifully.
Kosher salt (1 teaspoon): Essential to bring all the flavors to the surface.
Sugar (1 teaspoon): Just a kiss of sweetness to balance the savory goodness.
White pepper (1/2 teaspoon): Brings a mild but distinct aromatic heat—classic for this style.
Dried scallops (6 to 8 small, or 2 large, optional): A luxurious add-in for a deep oceanic umami. Soak and shred them for the filling.
Thin round dumpling wrappers (25 to 30): The delicate vessel for all that filling! 3 1/4-inch diameter is ideal for this bite-sized treat.
Finely diced carrots (1/4 cup): These go on top for color and a tiny hint of sweetness—you’ll see this on shumai at every dim sum table.
Pork back fat (optional): For those who want extra juicy, supple dumplings, a few tablespoons of this finely diced makes all the difference.

How to Make This

Step 1: Prep the Dried Scallops

If you’re indulging with dried scallops, start by rinsing and soaking them in water for at least 4 hours or overnight, until they’re super soft. Once plump, use your hands to carefully shred them into tiny pieces. You’ll want about 3 to 4 tablespoons of this delicate, umami-rich addition.

Step 2: Mix the Pork Paste

Plop your ground pork into a big mixing bowl. Add the tapioca starch and water, then get stirring with a wooden spoon. Keep mixing! After a few minutes, the pork will start turning into a bouncy, sticky paste—you’ll even hear that signature squishing sound. This creates the signature texture of good shumai. Next, stir in the peanut and sesame oils for maximum flavor, then set aside.

Step 3: Chop and Add Remaining Filling Ingredients

Chop the shrimp into little pieces (about 1/4-inch works perfectly) and stir into the pork mixture. Toss in the chopped water chestnuts, shiitake mushrooms, ginger, and scallions. Sprinkle in the oyster sauce, salt, sugar, and white pepper. If using dried scallops or pork back fat, now’s the time! Stir everything together until it’s a harmonious, colorful mess of deliciousness.

Step 4: Shape the Shumai

If you’re steaming the dumplings right away, line your bamboo steamer with parchment. If you’re freezing them, get a parchment-lined plate or tray ready. Place a dumpling wrapper on your palm and add about two tablespoons of filling to the center. Shift the wrapper into the crook of your hand, then use a spoon or butter knife to press the filling down, shaping the dumpling into a squat round. Squeeze the sides gently with your fingers to make a plump little barrel. Stand each shumai upright and check that it doesn’t tumble over—they should look perky and proud!

Step 5: Top with Carrots and Steam

Sprinkle about 1/4 teaspoon of finely diced carrots onto the open top of each dumpling. This is a classic finishing touch that adds color and sweetness. Arrange the shumai in your steamer, cover with the lid, and set the steamer over boiling water. Steam for 7 to 8 minutes, or until a thermometer in the center reads 165ºF and the wrappers turn slightly translucent. Even the aroma will let you know this is ready!

How to Serve This

This Garnishes

For an authentic finishing flourish, all you need is a scattering of those vibrant diced carrots on top of each shumai. But if you like, a pinch of chopped scallions or a few tiny roe atop each dumpling amps up the visual wow factor. A little dab of chili crisp or a drizzle of soy sauce on the side can make this even more inviting!

Side Dishes

Pairing is part of the fun: these go beautifully with a crisp cucumber salad, a bowl of hot-and-sour soup, or some stir-fried Chinese greens like gai lan. If you’re serving a homemade dim sum brunch, offer this alongside har gow, turnip cake, or even egg tarts for a truly festive spread.

Creative Ways to Present

For parties, try serving shumai in individual parchment cupcake liners or in dim sum baskets for that restaurant experience. Skewer each with a cute toothpick for easy, mess-free bites at gatherings. Or let guests build their own dipping sauce “bars” to truly make this both interactive and customizable!

Make Ahead and Storage

Storing Leftovers

If you’ve made more than you can devour, stash cooled leftovers in an airtight container in the fridge for up to 3 days. These dumplings reheat like a dream and keep their texture and flavor well.

Freezing

This freezes perfectly at the pre-steamed stage. Arrange uncooked shumai on a parchment-lined tray, freeze until firm, then pop into a freezer bag. Whenever you crave a taste of this, just steam straight from frozen for 9 to 10 minutes—no thawing needed!

Reheating

To enjoy leftovers, simply steam them for a few minutes until heated through, or microwave on a microwave-safe plate with a damp paper towel draped over to keep them moist. This will help recreate that just-steamed freshness!

FAQs

Can I use store-bought dumpling wrappers for this?

Absolutely! Store-bought wrappers are a huge timesaver and work perfectly for shumai, especially if you can find the round, thin type (about 3 1/4 inches wide). Just make sure they’re fresh for best results.

What if I can’t find dried scallops?

No worries at all. Dried scallops do add a gorgeous extra layer of flavor, but this recipe is still absolutely delicious without them. Feel free to skip or substitute with a teaspoon of fish sauce or even a little more shiitake if you’d like a boost of umami.

Can I make this vegetarian?

Certainly! Swap out the pork and shrimp for a mixture of chopped mushrooms, extra firm tofu, and maybe some finely diced jicama or more water chestnuts. Add more seasoning as needed—this is a fun recipe to adapt!

How do I keep the shumai from sticking to the steamer?

Lining your bamboo steamer with parchment paper or using special steamer liners works like a charm. You can also brush the paper with a little oil to ensure perfectly smooth release after steaming.

What dipping sauces pair well with this?

Classic options include soy sauce (plain or with a few drops of rice vinegar), chili oil, or a punchy garlic chili sauce. Mix and match for your favorite combo—this is all about customizing to your tastes!

Final Thoughts

I hope you’re as excited to steam up a batch of this as I am every single time! Cantonese Shumai is more than just a recipe—it’s a bite-sized celebration. Don’t wait for your next dim sum outing: bring this to your own table and watch everyone light up. Let this become your new go-to for special gatherings or just because.

This Recipe