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Shu Mai (Siu Mai) Dumplings

User Rating 5 Star Rating (2 Reviews)


Shu mai
susan.k./Moment Open/Getty Images
This recipe was submitted by Doug, who writes that it made 21 dumplings.
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Prep Time: 30 minutes

Cook Time: 7 minutes

Total Time: 37 minutes


  • 1/2 lb ground pork
  • 2 dried chinese mushrooms, soaked, then trimmed & chopped fine
  • 1 tablespoon chopped fresh green ginger
  • 2 green onions chopped fine
  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine
  • 1 teaspoon sesame oil
  • 2 tablespoons potato starch
  • dash of salt, or to taste
  • 24 gyoza wrappers


Combine all ingredients except for the wrapper, mixing well. Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Wack the bottom of the dumpling on the counter so that it will stand up. When all the shu mai are filled, steam in a bamboo steamer for about 5-6 minutes, until cooked. Served with sweet and sour sauce or other dipping sauces.

Cooks Notes: The author writes that next time he may add a bit more ginger.

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User Reviews

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 5 out of 5
Shu Mai (Siu Mai) Dumplings, Member cyberageous

I found a wonderful 3 pc. stainless steel steamer pot at a flea market that was too cheap to pass up. I saw this recipe that same day on the net so I tried the pork version and it was to die for. Forget the mushrooms tho- overwhelming flavor and woody if not soaked to eternity. I would suggest a great dip for it tho. It doesn't need it but adds ambiance. My hubby thought that it only was awesome with chopsticks because it looked so authentic. The next day, they even tasted better! We like lots of scallion and ginger in the pork mix too. This recipe is definitely a keeper!!!!!!!

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