Shu Mai (Siu Mai) Dumplings

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 04/03/19
Shu mai

susan.k. / Moment Open / Getty Images
  • Total: 37 mins
  • Prep: 30 mins
  • Cook: 7 mins
  • Yield: makes 21 dumplings

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

Ingredients

  • 1/2 pound ground pork
  • 2 Chinese mushrooms (dried; soaked, then trimmed and chopped fine)
  • 1 tablespoon ginger (fresh green, chopped)
  • 2 green onions (chopped fine)
  • 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.