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Flavorful Dim Sum Shumai Pork Dumplings

dim sum shumai pork dumplings - featured image
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Delicious homemade pork shumai dumplings with a juicy, savory filling wrapped in delicate shumai wrappers, perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 1 pound (450 g) ground pork (80/20 lean-to-fat ratio)
  • ½ cup finely chopped water chestnuts
  • 2 stalks green onions, finely sliced
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 large egg, beaten
  • About 30 shumai wrappers (3.5 inches / 9 cm diameter)
  • 1 small carrot, finely diced (for garnish)
  • Salt and white pepper to taste

Instructions

  1. In a mixing bowl, combine ground pork, chopped water chestnuts, sliced green onions, grated ginger, and minced garlic. Mix gently but thoroughly.
  2. Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, beaten egg, salt, and white pepper. Mix until well combined without overworking the meat.
  3. Place shumai wrappers on a clean surface and lightly moisten the edges with water using a finger or small brush.
  4. Scoop about 1 tablespoon (15 g) of filling into the center of each wrapper. Gather and pleat the edges around the filling, leaving the top open. Press the base gently so it stands upright.
  5. Top each shumai with a small dot of finely diced carrot for garnish.
  6. Line a bamboo steamer basket with parchment paper or cabbage leaves. Arrange shumai with space between each to prevent sticking.
  7. Bring water to a boil in a wok or pot. Place the steamer basket over boiling water, cover, and steam for 8-10 minutes until pork is fully cooked and wrappers turn slightly translucent.
  8. Carefully remove from heat and serve hot with soy sauce or chili oil for dipping.

Notes

If filling feels dry, add a splash of cold water before steaming to keep it juicy. Be gentle when handling dumplings to avoid tearing. Overmixing the filling makes pork tough. Use parchment paper or cabbage leaves to prevent sticking in the steamer. Can refrigerate assembled shumai up to 24 hours or freeze uncooked shumai for longer storage.

Nutrition

Keywords: dim sum, shumai, pork dumplings, homemade shumai, Chinese appetizer, steamed dumplings, easy dim sum recipe

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