Shu Mai (Siu Mai) Dumplings

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 06/17/21
Shu mai

susan.k. / Moment Open / Getty Images
Prep: 30 mins
Cook: 7 mins
Total: 37 mins
Nutrition Facts (per serving)
1310 Calories
53g Fat
125g Carbs
76g Protein
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Nutrition Facts
Amount per serving
Calories 1310
% Daily Value*
Total Fat 53g 68%
Saturated Fat 18g 92%
Cholesterol 213mg 71%
Sodium 2255mg 98%
Total Carbohydrate 125g 45%
Dietary Fiber 7g 24%
Total Sugars 3g
Protein 76g
Vitamin C 10mg 50%
Calcium 117mg 9%
Iron 6mg 34%
Potassium 1510mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rice wine, ginger, and green onion give Shu Mai recipe, steamed dumpling appetizer, a delicate flavor.

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Ingredients

  • 1/2 pound ground pork

  • 2 dried Chinese mushrooms, rehydrated, and finely chopped

  • 1 tablespoon finely chopped ginger

  • 2 medium green onions, finely chopped

  • 1 tablespoon soy sauce

  • 1 teaspoon rice wine

  • 1 teaspoon sesame oil

  • 2 tablespoons potato starch

  • Salt, to taste

  • 24 gyoza wrappers

Steps to Make It

  1. Combine all ingredients except for the wrapper, mixing well.

  2. Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open.

  3. Wack the bottom of the dumpling on the counter so that it will stand up.

  4. When all the shu mai are filled, steam in a bamboo steamer for about 5 to 6 minutes, until cooked.

  5. Served with sweet and sour sauce or other dipping sauces.