Shumai Recipe (Left Over Ingredients Easy,Quick) (2024)

FAQs

What is shumai sauce made of? ›

Sauce for Siu Mai

You'll find dumpling joints provide a selection of soy sauce, Chinese black vinegar or white vinegar and some kind of Chilli Paste, then you make your own. I usually do: 3 parts soy sauce. 1 part vinegar.

While the “shumai” is commonly filled with a mixture of both meat, mushrooms, and other ingredients, the local siomai is predominantly known to be all meat. Whether it's also got shrimp in the mix, too, or not is a matter of preference but it's commonly flavorful ground pork that's stuffed into the dumpling wrappers.

Siu mai, also known as shumai, is another popular Cantonese dumpling that is believed to have originated in Southern China. Like har gow, they are a staple in type of Chinese dumplings in dim sum restaurants and are often served in the bamboo baskets in which they were steamed.

A seven-piece serving packs 12 grams of fat and about 300 calories – more than twice as many in a bowl of cooked rice. Adding soy sauce and other condiments to make the siu mai more flavourful results in more sodium being consumed, depending on how much is added.

Siu Mai is a type of dumpling that is commonly found in Hong Kong Dim Sum and with street food vendors. Siu Mai in Hong Kong, unlike Siu Mai found elsewhere, will typically feature shrimp and will always be wrapped in a yellow sheet of lye water dough.

Shumai are stuffed with a divine mixture of rich and juicy pork, savory shrimp, earthy dried shiitake mushrooms and some of my favorite flavor bombs like Shaoxing wine, white pepper, toasted sesame oil, and oyster sauce.

The better quality shumais will likely use a fish roe as a topper, which steams into tiny orange pearls. You won't taste it; it's purely ornamental. Some dim sum parlors, however, may choose to save money by using minced carrots or dried goji berries. Other times you may see shumai topped with a green pea.

I would serve Siu Mai (Shu Mai) with perfectly fried Fried Shrimp Balls , Gai Lan with Oyster Sauce (my go-to vegetable dish at Dim Sum) and some kind of Fried Rice! If you are in the mood for more dumplings, I would make my Pork and Chive Dumplings!

Siomai. Another widely cherished dish is siomai, a type of traditional Chinese dumpling. Filipino siomai, however, is unique. Its filling is a combination of ground pork, shrimp, mushrooms, and finely chopped vegetables.

A classic favorite steam food, Delicious Japanese Siomai is made of delicious steamed pork meatball wrapped in our Delicious Special Seaweeds wrapper.

What is shumai in Japanese? ›

Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with green pea.

Cantonese-style siu mai are the version that most people are familiar with. They're round and the filling is wrapped in circular dumpling skins. The filling consists of pork and shrimp. Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts.

Though similar, dim sim isn't the same as the siu mai you would normally find in a Chinese restaurant. Dim sims are bigger. They have thicker skin to withstand freezing and delivery. The ingredients also differ.

Siu mai usually have a chewy filling made of a blend of pork and fish, which is encased in a yellow wrapping. It can be easy to polish off a seven-piece serving of these bite-sized delights in one go. The dish contains a high amount of salt, sugar, as well as colouring, flavourings and emulsifiers.

It basically makes use of ground pork and shrimps. Msuhroom can also be added based on your preference. I like this recipe because it is simple to prepare and the result is delicious. It is best served with a dipping sauce composed of soy sauce and calamansi.

Shumai wrappers are a basic dumpling wrapper made from flour, hot water, and salt, like spring roll wrappers.

Thai Prawn & Pork Dumplings

You might know these as siu mai, but in Thailand these pork and prawn dumplings are called khanom jeeb. Fold wonton wrappers around the pork and prawn paste and cook in a steamer for a classic street food treat. Great finger-food for parties!