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Pork and Shrimp Dumplings (Shu Mai)

Photo: Leigh Beisch; Styling: Dan Becker
Yield Makes 24 dumplings
Shu mai typically have flattened pleats, but you can also leave them unflattened if you want a star shape. Prep and Cook Time: 45 minutes.


  • 1/2 pound ground pork
  • 1/4 pound peeled deveined shrimp, chopped
  • 3 green onions, finely chopped
  • One 2-in. piece ginger, peeled and finely shredded (about 2 tbsp.)
  • 1 tablespoon rice wine, sake, or fino sherry
  • 1 tablespoon soy sauce
  • 24 gyoza (round Japanese potsticker) wrappers
  • 1 egg, beaten

Nutrition Information

  • calories 49
  • caloriesfromfat 43 %
  • protein 2.7 g
  • fat 2.3 g
  • satfat 0.8 g
  • carbohydrate 3.3 g
  • fiber 0.1 g
  • sodium 82 mg
  • cholesterol 21 mg

How to Make It

  1. In a bowl, mix pork, shrimp, green onions, ginger, rice wine, and soy sauce.

  2. On a flat, clean surface, lay out gyoza wrappers. Top each with about 1 tbsp. pork-shrimp mixture. Brush edges of wrapper with beaten egg and form dumplings. Put shu mai in parchment-lined steamers (see “How to Steam Dim Sum,� below).

  3. Steam dumplings until cooked through, about 10 minutes. Serve immediately.

  4. How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.

  5. Note: Nutritional analysis is per dumpling.