Quick and Easy Pork Shao Mai Recipe
This post may contain affiliate links.Shao Mai are juicy pork and shrimp dumplings you can have in no time! Perfect for dim sum lovers craving a fuss-free homemade fix, real quick and easy.
Shao Mai, also spelled siu mai or shumai, is one of the most iconic steamed dim sum—right up there with har gao (crystal shrimp dumplings), char siu bao (BBQ pork buns), and steamed pork patty. These juicy, open-topped dumplings are typically filled with seasoned ground pork, shrimp, and sometimes mushrooms for extra umami. A small garnish—like a green pea, goji berry, or crab roe—adds a lovely touch on top.
While shao mai and dumplings like potstickers, or wontons all involve wrapping delicious fillings, the big difference lies in what’s inside and how they’re cooked. Shao mai is steamed, gyoza is pan-fried then steamed, and wontons often go swimming in a savory broth.
Why You Will Love This Recipe
Recipe Ingredients
How to Make Shao Mai
STEP 1. Sauté the minced leeks with a little oil for a while, then do the same with the minced onion. Set both aside. In a large mixing bowl, combine the ground pork, coarsely chopped shrimp, sautéed leeks (Images 1, 2), and sautéed onion (Image 3). Add all the seasonings: sugar, salt, pepper, fish sauce, sesame oil, oyster sauce, egg white, and tapioca flour (Image 4).
STEP 2. Mix everything thoroughly with a spatula until well combined (Image 5). Take one wonton wrapper and place about 1 teaspoon of filling in the center (Image 6). Gently press the filling down with the back of a spoon (Image 7). It’s totally fine if the meat slightly protrudes over the top—shao mai is meant to show off! Use your index finger and thumb to shape it, as shown in the picture above (Image 8). Place the shaped shao mai on a lightly greased tray, ready to steam.
STEP 3. Top each shu mai with a few carrot shreds for a pop of color (Image 9). Steam in a preheated steamer over medium-high heat for 20 to 30 minutes, or until fully cooked.
STEP 4. Once done, remove from the steamer and serve the shao mai hot with your favorite dipping sauce (Image 10). Time to dig in!
Pro Tips
- Use fatty ground pork – Aim for 75/25 ground pork with fat to keep your shao mai juicy and flavorful.
- Don’t skip the shrimp! – Coarsely chopped shrimp adds a springy texture and subtle sweetness that makes shao mai irresistible.
- Keep wrappers covered – Wonton wrappers dry out fast! Cover them with a damp cloth while working to keep them pliable.
- Steam over high heat – A rapid steam helps cook them evenly and keeps them tender. 20-30 minutes is usually perfect.
How to Serve
Shao Mai is best eaten fresh and steamy—just the way dim sum dreams are made. Serve it with soft, fluffy cheese mantou or naturally sweet pumpkin mantou or crispy fried shrimp ball, char siu (Chinese BBQ pork), or crispy pork belly for that full-on dim sum experience.
For drinks, you can’t go wrong with a cold oolong milk tea or a bold assam milk tea if you like something stronger.
FAQs about Shao Mai
Shao mai is distinct for its open-top feature, allowing the filling to peek through. You can’t peek through other dumplings like Jiao zi or Gyoza or Har Gao.
Yes, you can make gluten-free Xiu mai by using gluten-free wrappers, which are available in some stores, or making your own at home. Additionally, make sure that all the other ingredients, including sauces and seasonings, are gluten-free.
Yes, you can prepare Shumai in advance, steam and freeze them. Arrange the cooked Shumai on a tray lined with parchment paper and freeze them until solid.
Storage
Uncooked shao mai can be frozen—place them on a tray to freeze, then store in an airtight container for up to 1 month. Steam straight from frozen, adding a few extra minutes.
Cooked shao mai can be kept in the fridge for up to 3 days. Reheat by steaming is the best way!
More Chinese Recipes
More Chinese Recipes
Pork Shao Mai with Shrimp
Ingredients
- 300 gr ground pork chicken thigh
- 75 gr shrimp minced coarsely
- ½ tbsp sesame oil
- ½ tbsp oyster sauce
- ½ tsp pepper
- 18 gr sugar
- 4 gr salt
- ½ tbsp fish sauce
- 20 gr egg white
- 50 gr onion sauteed
- 28 gr leeks sauteed
- 88 gr tapioca flour
- Shredded carrot for decoration
Instructions
- Sauté the minced leeks with a little oil for a while, then do the same with the minced onion. Set both aside. In a large mixing bowl, combine the ground pork, coarsely chopped shrimp, sautéed leeks, and sautéed onion. Add all the seasonings: sugar, salt, pepper, fish sauce, sesame oil, oyster sauce, egg white, and tapioca flour.
- Mix everything thoroughly with a spatula until well combined. Take one wonton wrapper and place about 1 teaspoon of filling in the center. Gently press the filling down with the back of a spoon. It’s totally fine if the meat slightly protrudes over the top—shao mai is meant to show off! Use your index finger and thumb to shape it, as shown in the picture above. Place the shaped shao mai on a lightly greased tray, ready to steam.
- Top each shu mai with a few carrot shreds for a pop of color. Steam in a preheated steamer over medium-high heat for 20 to 30 minutes, or until fully cooked.
- Once done, remove from the steamer and serve the shao mai hot with your favorite dipping sauce. Time to dig in!
Video
Notes
- Use fatty ground pork – Aim for 75/25 ground pork with fat to keep your shao mai juicy and flavorful.
- Don’t skip the shrimp! – Coarsely chopped shrimp adds a springy texture and subtle sweetness that makes shao mai irresistible.
- Keep wrappers covered – Wonton wrappers dry out fast! Cover them with a damp cloth while working to keep them pliable.
- Steam over high heat – A rapid steam helps cook them evenly and keeps them tender. 20-30 minutes is usually perfect.
This is the best shao mai recipe I have ever tried! Quick and easy and the result is even better than dim sum takeouts!