Shu Mai (Siu Mai) Dumplings

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

This recipe was submitted by Doug, who writes that it made 21 dumplings.
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  • 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 5-6 minutes, until cooked.

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

    Cooks Notes: The author writes that next time he may add a bit more ginger.

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