Pork shumai

Make fresh and juicy Japanese Shumai (Steamed Pork Dumplings) at home with ground pork and savory seasonings. They are perfect for a party appetizer or a weekend brunch. Introduced from China in 1928, Shumai are now a staple of Yokohama, Japan!

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.

Onolicious filled dumplings with ground pork and other scrumptious ingredients, steamed to perfection. A local favorite to Hawaii.

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

A recipe for Shumai (Pork and Ginger Dumplings) from the cookbook, The Filipino-American Kitchen, written by Jennifer M. Aranas.

Find Closeup Mouthwatering Shrimp Pork Filled Chinese stock images in HD and millions of other royalty-free stock photos, 3D objects, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

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.

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.

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.