Pork and shrimp shumai recipe

A cross between Filipino and Chinese shumai made of ground pork, shrimp, and Chinese seasonings. Juicy, flavorful steamed dumplings that are so easy to make!

Refer to the post for step-by-step photos on how to wrap the dumplings. My mom also likes adding dried scallops to the filling for more umami flavor. You can usually find dried scallops in Asian supermarkets. If dried scallops are difficult for you to obtain, feel free to leave it out. If you want a more indulgent filing, you can also add pork back fat to the filling. You can read more about it in the notes. This recipe makes between 25 to 30 dumplings.

One bite and you’ll be hooked on these scrumptious Pork and Shrimp Siu Mai, a classic dim sum dumpling filled with bold tastes and textures sure to satisfy.

Shrimp shumai is a popular and delicious dim sum recipe that is easy to make at home. It's also a perfect recipe make head of time and freeze in batches!

Shumai is a type of Chinese dumpling that is typically filled with ground pork and shrimp. The filling is seasoned with soy sauce, sesame oil, and rice wine. The dumplings are then steamed and served with soy sauce or chili oil for dipping😀

One of the most popular dim sum dishes is shumai or siu mai. It’s traditionally made with steamed pork and is a bite-sized treat that’s full of flavor.

Siomai is a type of Chinese dumpling that’s very popular in the Philippines. It’s juicy with the delicious combination of pork and shrimp that will make you salivate. Try our recipe and let us know how it goes. Leave us a comment here on Pinterest! #siomai #filipinofood #shumai #filipinochinesefood #dumpling #pinoybites

This is the best pork and shrimp wonton recipe—an appetizer with a homemade dipping sauce that’s also meal-prep friendly!

Shrimp and pork shumai (siu mai) is a popular dim sum dish of steamed Chinese dumplings. Make this recipe for a delicious Asian breakfast!

Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling. Siu mai are wrapped in a fresh pasta skin that is left open, so that the filling peeks out of the top of the dumpling when served at the table.