🥟 Pork Shumai

Name: Pork Shumai
Total time: 50 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 300 g minced pork; 150 g raw shrimp, chopped; 1 tbsp grated ginger; 1 tbsp soy sauce; 2 spring onions, finely chopped; 24 round wonton wrappers; Salt and white pepper to taste

Origin: China · Guangdong

292kcal

per serving · 150 g

195kcal

per 100 g

18 gProtein12 g / 100 g

14 gFat9 g / 100 g

24 gCarbs16 g / 100 g

Pork shumai are small, open-topped steamed dumplings with a juicy filling of minced pork and chopped shrimp, seasoned with ginger and soy sauce and wrapped in thin wheat wrappers. The filling is springy and savoury, and the wrapper soft at the edges. They are a classic of dim sum, served in bamboo steamers with tea.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein12 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: pork, shrimp

Not veganbecause of: pork, shrimp, wonton wrapper

Contains porkbecause of: pork

Contains glutenbecause of: wonton wrapper, soy sauce

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Soy

What it is made of

porkshrimpwonton wrappergingersoy sauce

Recipe

4 servings50 min

Ingredients

300 g minced pork
150 g raw shrimp, chopped
1 tbsp grated ginger
1 tbsp soy sauce
2 spring onions, finely chopped
24 round wonton wrappers
Salt and white pepper to taste

Method

Mix the pork, shrimp, ginger, soy sauce, spring onions, salt and pepper and stir firmly in one direction until sticky.
Hold a wrapper in a loose fist, add a heaped teaspoon of filling and squeeze gently into a cup shape, leaving the top open.
Smooth the top and tap the base flat.
Line a steamer with baking paper and steam the shumai over boiling water for 10–12 minutes until cooked through.
Serve hot.

How to make it lighter

Use lean minced pork to cut the fat without losing juiciness from the shrimp.
Count your pieces — shumai are small and easy to overeat; pair a few with steamed greens.
Dip sparingly: a little soy sauce adds flavour without adding many calories, but salt adds up.

History

Shumai are usually traced to northern China, and the pork-and-shrimp version became one of the best-known items of Cantonese dim sum in Guangzhou and Hong Kong teahouses. Today they are eaten across China, Japan and Southeast Asia.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →