Homemade Shu Mai
Homemade Shu Mai
Ingredients
For the Shu Mai Filling
- 300 g ground and diced pork
- 2 g baking soda
- 30 g water
- 150 g shrimp, diced
- 6 g salt
- 24 g cornstarch
- 24 shu mai wrappers
- 1 tablespoon carrot, diced, for garnish
- 2 tablespoons green onion or chives, chopped
For the Sauce
- 58 g water
- 20 g sugar
- 15 g chicken powder
- 1/4 teaspoon white pepper, a dash
- 1/4 teaspoon sesame oil, a dash
Instructions
- 1
In a mixing bowl, combine the ground and diced pork with 2 grams of baking soda and 30 grams of water. Mix thoroughly by hand until the pork becomes sticky.
⏱️ 5 min
- 2
In a separate mixing bowl, combine the diced shrimp with 6 grams of salt and 24 grams of cornstarch. Mix thoroughly by hand until the shrimp becomes sticky.
⏱️ 5 min
- 3
Add the prepared pork mixture to the shrimp mixture. Add the chopped green onion or chives. Continue mixing by hand until all ingredients are well combined and the mixture is sticky and cohesive.
⏱️ 10 min
- 4
To prepare the sauce, combine 58 grams of water, 20 grams of sugar, 15 grams of chicken powder, a dash of white pepper, and a dash of sesame oil in a small bowl. Stir until the sugar and chicken powder are fully dissolved.
⏱️ 5 min
- 5
Take one shu mai wrapper and place a small amount (about 1 tablespoon) of the combined pork and shrimp filling onto its center. Gently gather the edges of the wrapper around the filling, pushing the filling upwards to create the characteristic open-top shu mai shape. Ensure the bottom is flat so it can stand upright.
⏱️ 15 min
- 6
Garnish the top of each assembled shu mai with a small piece of diced carrot.
⏱️ 5 min
- 7
Arrange the assembled shu mai in a steamer basket lined with parchment paper, ensuring there is space between each piece for even cooking. Bring water in a pot or wok to a rolling boil, then place the steamer basket over the boiling water.
⏱️ 5 min
- 8
Steam the shu mai for 10-12 minutes, or until the filling is cooked through and the wrappers are translucent and tender.
⏱️ 10 min
- 9
Carefully remove the steamed shu mai from the steamer. Drizzle the prepared sauce over the hot shu mai just before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Shu Mai
For the Shu Mai Filling
- 300 g ground and diced pork
- 2 g baking soda
- 30 g water
- 150 g shrimp, diced
- 6 g salt
- 24 g cornstarch
- 24 shu mai wrappers
- 1 tablespoon carrot, diced, for garnish
- 2 tablespoons green onion or chives, chopped
For the Sauce
- 58 g water
- 20 g sugar
- 15 g chicken powder
- 1/4 teaspoon white pepper, a dash
- 1/4 teaspoon sesame oil, a dash
Instructions
- 1
In a mixing bowl, combine the ground and diced pork with 2 grams of baking soda and 30 grams of water. Mix thoroughly by hand until the pork becomes sticky.
⏱️ 5 min - 2
In a separate mixing bowl, combine the diced shrimp with 6 grams of salt and 24 grams of cornstarch. Mix thoroughly by hand until the shrimp becomes sticky.
⏱️ 5 min - 3
Add the prepared pork mixture to the shrimp mixture. Add the chopped green onion or chives. Continue mixing by hand until all ingredients are well combined and the mixture is sticky and cohesive.
⏱️ 10 min - 4
To prepare the sauce, combine 58 grams of water, 20 grams of sugar, 15 grams of chicken powder, a dash of white pepper, and a dash of sesame oil in a small bowl. Stir until the sugar and chicken powder are fully dissolved.
⏱️ 5 min - 5
Take one shu mai wrapper and place a small amount (about 1 tablespoon) of the combined pork and shrimp filling onto its center. Gently gather the edges of the wrapper around the filling, pushing the filling upwards to create the characteristic open-top shu mai shape. Ensure the bottom is flat so it can stand upright.
⏱️ 15 min - 6
Garnish the top of each assembled shu mai with a small piece of diced carrot.
⏱️ 5 min - 7
Arrange the assembled shu mai in a steamer basket lined with parchment paper, ensuring there is space between each piece for even cooking. Bring water in a pot or wok to a rolling boil, then place the steamer basket over the boiling water.
⏱️ 5 min - 8
Steam the shu mai for 10-12 minutes, or until the filling is cooked through and the wrappers are translucent and tender.
⏱️ 10 min - 9
Carefully remove the steamed shu mai from the steamer. Drizzle the prepared sauce over the hot shu mai just before serving.
⏱️ 5 min