Hey foodies! Let’s whip up some Shao Mai, or 烧麦, a super tasty Chinese dumpling that’s a dim sum star! These little beauties are open-faced, stuffed with a juicy pork and shrimp filling, and topped with something colorful like a pea or carrot. They’re steamed to perfection, making them soft, tender, and bursting with flavor. I love how they look like little pouches—so cute! Let’s get started with this easy recipe you can make at home.
Ingredients
Makes about 20 Shao Mai
For the Filling
- 1/2 lb ground pork
- 1/4 lb shrimp, peeled and chopped small
- 1/2 cup water chestnuts, chopped small (or use bamboo shoots)
- 1 scallion, finely chopped
- 1-inch piece of ginger, minced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or cooking wine)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp cornstarch
For the Wrappers
- 20 round wonton wrappers (or make your own with 1.5 cups flour, 1/2 cup water, pinch of salt)
- A small bowl of water (for sealing)
For the Topping
- 20 green peas (or tiny carrot cubes)
For Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil (optional, for spice)
Equipment
- Mixing bowl
- Steamer (bamboo or metal)
- Small spoon (for filling)
- Small bowl (for water to seal wrappers)
- Parchment paper or cabbage leaves (for steamer)
Step-by-Step Recipe
Step 1: Make the Filling
Let’s start with the yummy filling! In a big bowl, mix the ground pork, chopped shrimp, and water chestnuts. Add the chopped scallion, minced ginger, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1/4 teaspoon of white pepper, 1/2 teaspoon of salt, and 1 tablespoon of cornstarch. Stir everything together with a spoon or your hands until it’s sticky and well mixed. The cornstarch helps hold it together and keeps it juicy. Set it aside while we get the wrappers ready.
Step 2: Prep the Wrappers
If you’re using store-bought wonton wrappers, you’re good to go—they’re usually round and perfect for Shao Mai. If you’re making your own, mix 1.5 cups of flour with a pinch of salt in a bowl, then slowly add 1/2 cup of water. Knead for 5 minutes until smooth, then let it rest for 20 minutes. Roll it into a log, cut into 20 pieces, and roll each piece into a thin, 3-inch round circle. Either way, keep the wrappers covered with a damp cloth so they don’t dry out.
Step 3: Fill the Shao Mai
Now for the fun part—wrapping! Take one wrapper and put it in your hand. Spoon about 1 tablespoon of filling into the center. Wet your fingers with a little water from the small bowl and dab the edges of the wrapper. Gather the edges up around the filling like a little pouch, but don’t close the top—Shao Mai are open-faced, so the filling peeks out. Press the sides gently to make sure it sticks, and flatten the bottom so it can stand up. It should look like a tiny cup with the filling showing. Pop a green pea or tiny carrot cube on top for a cute touch. Repeat with the rest of the wrappers and filling.
Step 4: Set Up the Steamer
Get your steamer ready! Fill a pot with a few inches of water and bring it to a boil. Line your steamer basket with parchment paper or cabbage leaves so the Shao Mai don’t stick—I like using cabbage leaves because they add a nice smell. Place the Shao Mai in the steamer, leaving a little space between them so they don’t touch. You might need to steam in batches if your steamer is small.
Step 5: Steam the Shao Mai
Once the water is boiling, put the steamer basket over the pot and cover with the lid. Steam for 8–10 minutes until the filling is cooked through—the pork should be firm, and the shrimp should be pink. The wrappers will turn a bit translucent and soft. Use tongs to carefully take them out—they’ll be hot!
Step 6: Make the Dipping Sauce
While the Shao Mai steam, mix up a quick dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of chili oil if you like it spicy. Stir it up, and it’s ready to go!
Step 7: Serve and Eat
Place your steamed Shao Mai on a big plate—they look so pretty with their little toppings! Serve them hot with the dipping sauce on the side. Dip each one in the sauce, take a bite, and enjoy the juicy filling and soft wrapper. They’re perfect as a snack or part of a bigger meal with other dim sum goodies.
A Little Something Extra
Picture this: you’re sitting at your table, the steam still rising from your Shao Mai, and the smell of pork and shrimp fills the air. You take your first bite, and the flavors just pop—savory, a tiny bit sweet, and so comforting. I love making these for my family because they’re always a hit, and everyone gets to dip and chat while we eat. If you’ve got leftovers, pop them in the fridge and reheat by steaming for 5 minutes—they’ll taste just as good. Now go make another batch, because trust me, these will disappear fast!
