Pork and Shrimp Shumai Filling

Pork and Shrimp Shumai Filling

A juicy, springy mixture of ground pork and shrimp seasoned with ginger and sesame.

Total 1 hr 30 min Makes 36 dumplings Calories 145/serving

Dietary

Keto, Dairy free, Nut free

Allergens

Shellfish, Eggs, Soy, Sesame

This filling combines minced pork and shrimp with shiitake mushrooms, water chestnuts, and a savory blend of soy sauce, sesame oil, and ginger for the classic Cantonese dim sum dumpling. Chilling the mixture before wrapping firms the texture, making it easier to pleat into open-topped shumai. Use it to fill wonton wrappers for steaming, or shape into simple dumplings for a homemade dim sum spread.

Ingredients

  • 1 pound ground pork
  • 1/2 pound shrimp, peeled, deveined, and finely chopped
  • 4 dried shiitake mushrooms, rehydrated and minced
  • 1/3 cup water chestnuts, finely diced
  • 3 tablespoons scallions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 1 egg white
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon Shaoxing wine

Method

  1. Soak the dried shiitake mushrooms in hot water until softened, about 20 minutes, then drain and mince finely.

  2. In a large bowl, combine the ground pork, chopped shrimp, minced shiitake mushrooms, water chestnuts, scallions, and ginger.

  3. Add the egg white, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, white pepper, salt, and Shaoxing wine to the bowl.

  4. Mix vigorously with a spoon or by hand in one direction for 2 to 3 minutes, until the mixture becomes sticky and cohesive.

  5. Cover the bowl and refrigerate the filling for at least 30 minutes to firm it up before wrapping into dumplings.

Rate this recipe

★ 4.3 (1)

Pork and Shrimp Shumai Filling

This filling combines minced pork and shrimp with shiitake mushrooms, water chestnuts, and a savory blend of soy sauce, sesame oil, and ginger for the classic Cantonese dim sum dumpling. Chilling the mixture before wrapping firms the texture, making it easier to pleat into open-topped shumai. Use it to fill wonton wrappers for steaming, or shape into simple dumplings for a homemade dim sum spread.

1 hr 30 min 36 dumplings 145 cal

Ingredients

  • 1 pound ground pork
  • 1/2 pound shrimp, peeled, deveined, and finely chopped
  • 4 dried shiitake mushrooms, rehydrated and minced
  • 1/3 cup water chestnuts, finely diced
  • 3 tablespoons scallions, finely chopped
  • 1 tablespoon fresh ginger, minced
  • 1 egg white
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon Shaoxing wine

Method

  1. 1

    Soak the dried shiitake mushrooms in hot water until softened, about 20 minutes, then drain and mince finely.

  2. 2

    In a large bowl, combine the ground pork, chopped shrimp, minced shiitake mushrooms, water chestnuts, scallions, and ginger.

  3. 3

    Add the egg white, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, white pepper, salt, and Shaoxing wine to the bowl.

  4. 4

    Mix vigorously with a spoon or by hand in one direction for 2 to 3 minutes, until the mixture becomes sticky and cohesive.

  5. 5

    Cover the bowl and refrigerate the filling for at least 30 minutes to firm it up before wrapping into dumplings.