Pork Shao Mai with Shrimp

5 from 1 vote

Shao mai pork and shrimp is dim sum restaurant's favorite menu for a lot of people. Here is a delicious shao mai recipe!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, Snack

Cuisine: Asian, Chinese, Indonesian

Servings: pieces

Calories: 74kcal

Author: Claudia

Soak the dried shiitake mushrooms in warm water until softened, then finely chop them. Heat a little oil in a pan and sauté the onion and green onion until fragrant and softened, about 2-3 minutes. Remove from the heat and let cool.
Place the pork shoulder in a food processor and pulse until coarsely ground. Add the shrimp and pulse a few more times until combined but still slightly chunky. Transfer the mixture to a large mixing bowl and add the chopped shiitake mushrooms. Stir in the sautéed onion and green onion mixture.
Add the sugar, salt, pepper, oyster sauce, fish sauce, sesame oil, and tapioca flour. Pour in the egg white. Mix well with a spatula or your hands until the filling becomes sticky and evenly combined.
Place a wonton wrapper in the palm of your hand. Spoon about 1 tablespoon of filling into the center and gently press the wrapper around the filling to form an open-top cylinder or classic shao mai shape. Arrange the shao mai on a lightly oiled tray and top each one with grated carrot.
Bring the steamer to a boil. Place the tray in the steamer and steam over medium heat for about 20 minutes, or until the filling is fully cooked through. Serve hot with your favorite chili sauce or dipping sauce.

Use fatty pork – Pork shoulder or ground pork with about 20–25% fat keeps the shao mai juicy and tender after steaming.
Keep the shrimp slightly chunky – Don’t blend the shrimp into a smooth paste. Small shrimp pieces give the filling a better bite and springy texture.
Let the sautéed aromatics cool first – Cool the onion and green onion before adding them to the meat mixture so they don’t warm the raw filling.
Mix until sticky – Stir the filling until it becomes sticky and well combined. This helps the shao mai hold together and gives it a bouncy texture.
Keep wrappers covered – Wonton wrappers dry out quickly, so cover the unused ones with a damp towel while shaping.
Preheat the steamer – Make sure the steamer is already boiling before adding the shao mai. This helps them cook evenly and stay juicy.