Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.
Ingredients
13 items- Ground pork (30% fat ratio) 200 g
- Shrimp 150 g
- Dried shiitake mushrooms 3 pieces
- Fresh ginger, minced 1 teaspoon (5 g)
- Scallions, chopped 2 tablespoons (20 g)
- Light soy sauce 1 tablespoon
- Oyster sauce 1 tablespoon
- Shaoxing wine 1/2 tablespoon
- White pepper powder 1/2 teaspoon
- Salt 1/2 teaspoon
- Sesame oil 1 tablespoon
- Shao Mai wrappers (or wonton wrappers) 20 pieces
- Green peas or diced carrots for decoration 20 pieces
Nutrition
Steps （5 steps）
Prepare the fillings: Soak dried shiitake mushrooms in warm water for about 30 minutes until fully softened. Squeeze out excess water and finely chop. Pat shrimp dry with paper towels; cut half into small dices (about 0.5 cm) and mince the other half into a smooth paste using the back of the knife. Refrigerate until needed.
Season the filling: In a large bowl, combine ground pork, shrimp paste, chopped mushrooms, minced ginger, scallions, light soy sauce, oyster sauce, Shaoxing wine, white pepper, and salt. Mix vigorously in one direction for about 2 minutes until the mixture becomes sticky and elastic. Fold in diced shrimp and sesame oil, mixing well. Cover with plastic wrap and refrigerate for 15 minutes to firm up the filling.
Assemble the Shao Mai: Place one wrapper on your left palm. Scoop about 15 g (1 tablespoon) of filling onto the center. Bring the edges of the wrapper up around the filling using your right hand, gently gathering and squeezing them around the filling with your thumb and forefinger, leaving the top open. Smooth the top with a small spatula or chopsticks and garnish with a green pea or diced carrot. Do not seal tightly; leave natural pleats.
Steam the Shao Mai: Line a bamboo steamer with carrot slices, parchment paper, or brush with a thin layer of oil to prevent sticking. Arrange the assembled Shao Mai in the steamer, leaving about 1 cm space between each. Bring water to a rolling boil in a wok or pot, place the steamer on top, cover, and steam over high heat for 8-10 minutes. The wrappers should become translucent and slightly puffed, and the filling should be cooked through (shrimp turn pink, pork is white).
Serve immediately: Open the lid promptly to avoid condensation dripping onto the dumplings. Use tongs or a spatula to carefully transfer Shao Mai to a serving plate. Serve hot with a dipping sauce made of black vinegar and julienned ginger; optionally add chili oil. These are best enjoyed fresh, with chewy skins and juicy, flavorful filling.
Tips
1. Use ground pork with 30% fat for a moist and tender filling. 2. Half of the shrimp should be minced into paste to help bind the filling and create a layered texture. 3. If shao mai wrappers are unavailable, substitute wonton wrappers: roll edges thinner and cut into rounds. 4. Do not close the top too tightly; the natural opening looks attractive. 5. Adjust steaming time depending on size; do not exceed 12 minutes to avoid breaking the wrapper.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.