{"id":1993702,"date":"2024-05-16T18:55:34","date_gmt":"2024-11-27T06:46:39","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1993702"},"modified":"2024-11-27T13:48:31","modified_gmt":"2024-11-27T19:48:31","slug":"shrimp-shumai","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-shumai\/","title":{"rendered":"Shrimp Shumai"},"content":{"rendered":"

I still remember my first visit to a dim sum restaurant in New York’s Chinatown. My father and I sat\u2014two of the only people in the room speaking English\u2014and watched as a woman rolled a cart up to each table. The cart’s shelves were stacked with dumplings and buns of all shapes and sizes, plus other small bites like boneless spare ribs. To order, customers pointed at the things they wanted to eat.<\/p>\n

The dish I’ll never forget from that day was a dumpling called pork and shrimp shumai; I liked it so much that I created this recipe to bring the flavors home to my own kitchen. This shumai recipe includes water chestnuts for crunch, and is flavored with soy, ginger and garlic. The plump dumplings are easy to put together and feature a pleated top that shows off the filling.<\/p>\n

What is shumai?<\/h2>\n

Shumai (there are many alternate transliterations, including siu mai<\/em>) originated in northern China, and eventually spread across the country and the continent, with various regions developing their own unique fillings. The dumplings are most often stuffed with mutton, pork or a combination of pork and shrimp. The filling is flavored with soy sauce, rice wine, vinegar, sesame, garlic and ginger, and may include other ingredients such as scallion, shiitake mushroom and carrot. Shumai are typically made with round wrappers, pleated at the top so the filling is visible.<\/p>\n

If you have a bamboo steamer, you’ll want to use it for this recipe. If not, no worries\u2014there’s more than one way to steam a dumpling.<\/p>\n

Shrimp Shumai Ingredients<\/h2>\n