Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Pork and Shrimp Dumplings (Shu Mai)

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.

Sunset APRIL 2008

  • Yield: Makes 24 dumplings


  • 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


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.

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.

Note: Nutritional analysis is per dumpling.

Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 43%
  • Protein: 2.7g
  • Fat: 2.3g
  • Saturated fat: 0.8g
  • Carbohydrate: 3.3g
  • Fiber: 0.1g
  • Sodium: 82mg
  • Cholesterol: 21mg

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Pork and Shrimp Dumplings (Shu Mai) Recipe