Pork and Shrimp Siu Mai / Shumai (Steamed or Instant Pot)
Shumai recipe with shrimp and pork dumplings, cooked in the Instant Pot or a traditional steamer.
Ingredients
| 30 | store-bought thin round dumpling wrappers (white or yellow) | |
| 3 | large shiitake mushrooms | |
| 300 g | ground pork (preferably with some fat) | |
| 300 g | shrimp, shelled, deveined and finely chopped | |
| 1 tsp | 5 ml | corn starch |
| 1 | large egg | |
| 1 tsp | 5 ml | grated ginger |
| 2 tsp | 10 ml | Shaoxing wine |
| 2 tbsp | 30 ml | oyster sauce |
| 1 tsp | 5 ml | sesame oil |
| 1 tsp | 5 ml | sugar |
| 1 | egg, beaten (egg wash) | |
| 0.25 cup | 60 ml | soy sauce (dipping sauce) |
| 1 tsp | 5 ml | sesame oil (dipping sauce) |
| — | chopped green onions (dipping sauce) | |
| — | grated carrot (for garnishing) |
Instructions
For the wrappers you can make homemade siomai/wonton/gyoza wrapper from scratch, or use about 25-30 store-bought thin round dumpling wrappers (white or yellow are fine). Reference: chinasichuanfood.com/wonton-wrappers and splendidtable.org/recipes/basic-dumpling-dough.
Recommended equipment: Instant Pot; steamer; bamboo basket.
Prepare the filling:
- Soak the shiitake mushrooms in warm water for 30 minutes until soft. Remove stems and finely chop.
- Mix all the filling ingredients and seasonings in a large mixing bowl. Use a spoon to stir in one direction until they come together (paste-like). Cover and place in the refrigerator for 30 minutes.
Dipping sauce: 3. Mix all the dipping-sauce ingredients in a small saucepan and bring to a boil until the sugar is melted. Let it cool down before serving.
Wrapping: 4. Get your steamer ready by bringing the water to a boil. Place one wrapper on your palm. Brush the wrapper with some egg wash. Scoop about 2-3 tablespoons or more of filling into the center. Shape the wrapper to surround the filling. Smooth the filling on top with wet fingers and add more to top it up all the way, then smooth again so they are fully packed (a little overflowing is fine — they shrink after steaming). Give the wrapper one last gentle squeeze so everything holds together. Garnish with a pea and a corn kernel or grated carrots. Place in a steamer basket or on a plate lined with parchment paper.
Using the Instant Pot: 5. Place the steaming basket/plate in the Instant Pot. Press High Pressure and set the timer to 3 minutes. If your Instant Pot fits another stack of bamboo basket, you may do so. Once the 3 minutes is up, release pressure and open the lid carefully. Serve immediately.
Using a steamer with bamboo basket: 6. Fill a large pot/wok with water (not higher than the trivet) and bring to a rolling boil. Place a trivet or collapsible veggie steamer and set the bamboo basket on top. You may stack another 2 baskets on top and close with the basket lid. Steam in batches for 10 minutes on high heat. Serve immediately.
Using a steamer without bamboo basket: 7. Fill a large pot/wok with water (not higher than the trivet) and bring to a rolling boil. Place a heat-proof plate inside the steamer and steam for 10 minutes. You can only steam one plate at a time. Serve immediately.