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A shrimp & pork shumai held by a pair of chopsticks
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5 from 5 votes

Shrimp & pork shumai (鲜虾猪肉烧卖)

One of the most popular Cantonese dim sum dishes, shrimp & pork shumai is delicate, tasty and very easy to make in your own kitchen.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course
Cuisine: Chinese
Keyword: Dumplings, Pork, Shrimp
Servings: 20 shumai
Author: Wei Guo


  • 200 g raw shrimp, peeled and deveined 7oz
  • 200 g minced pork 7oz
  • 40 g rehydrated shiitake mushrooms, finely chopped 1.4oz (from 10g/0.35oz dried ones)
  • 1 stalk scallions, finely chopped
  • ½ teaspoon salt
  • 1 pinch white pepper
  • ½ teaspoon sesame oil
  • ½ teaspoon soy sauce
  • 3 tablespoon water/stock
  • 20 ready-to-use Shumai wrappers See note 1
  • Peas optional
  • 20 slice carrot see note 2


Mix the filling

  • Cut each shrimp in half. Set aside 20 of the tail parts for later use. Mince the rest then put into a mixing bowl.
  • Add pork, shiitake mushrooms, scallions, salt, white pepper and soy sauce. Pour in water/stock gradually while swirling toward the same direction until no more liquid can be seen.

Assemble the shumai

  • Place a scoop of mixture in the middle of a shumai wrapper. Stick the wrapper around the filling leaving the top part open (Please refer to the video below).
  • Put a piece of shrimp tail on top then garnish with peas if you wish.

Cook the shumai

  • Scatter carrot slices in the steamer basket, then place Shumai on top.
  • Bring the water to a full boil, then place the basket in. Cook with lid on over medium heat for around 6 minutes.



1. Ready-to-use, square wonton wrappers can be a substitute. Simply trim four corners to get a round shape.
2. Carrot slices are to avoid sticking. You may use parchment paper instead, or coat the steamer basket with a little oil.