Chinese Shrimp Dumplings – Shiu Mai are delicate mouthfuls of flavour. the wonton wrappers are thin enough to see the contents making the anticipation even greater. Serve as a main dish alongside Soy Sauce and Sesame Dipping Sauce. These dumplings have mushrooms, bamboo shoots, chestnuts, scallions, pork and shrimp. What more do you need?
These shrimp dumplings are known as Shiu Mai, also spelled Siu Mai or Shumai. These small, open-topped dumplings are delicate, flavourful, and wonderfully satisfying. They are the sort of food that makes people pause for a moment before eating, simply to admire their appearance and aroma. Once you taste one, it becomes clear why these dumplings are a staple in Chinese tea houses and dim sum restaurants around the world.
Shiu Mai belongs to the rich culinary tradition of Cantonese dim sum. Dim sum itself is more than just a style of food. It is a social dining experience where friends and family gather around tables, sipping tea while sharing many small dishes. Shrimp dumplings are almost always present on the trolley of steamed treats. Their distinctive shape and vibrant filling make them stand out immediately.
Unlike fully enclosed dumplings, Shiu Mai are shaped like small cups with an open top. The wrapper is gently gathered around the filling, leaving the centre visible. This design allows the colours and textures of the ingredients to show through. A thin wonton wrapper usually forms the base, creating a tender but slightly firm structure once steamed.
The filling is where the magic happens. Traditional versions combine finely chopped shrimp with ground pork. This mixture provides a wonderful balance of flavours and textures. The pork gives richness and moisture, while the shrimp adds sweetness and a pleasant bite. Many versions also include finely chopped mushrooms, bamboo shoots, water chestnuts, and scallions. These ingredients bring freshness and subtle crunch to the dumplings.
When steamed, the dumplings develop a gentle savoury aroma that instantly stimulates the appetite. The wrappers soften and cling to the filling, while the top remains slightly exposed and beautifully textured. In many dim sum restaurants, the dumplings are finished with a small garnish such as diced carrot, roe, or a green pea. This tiny detail gives the dumplings their signature golden appearance and adds visual appeal.
One of the pleasures of Shiu Mai is their versatility. They can be served as a starter, a light lunch or part of a larger dim sum spread. Many people enjoy them with a dipping sauce made from soy sauce and sesame oil. Others prefer a little chilli oil for added warmth. Either way, the dumplings deliver a burst of savoury flavour in just a few bites.
Another reason these dumplings remain so popular is their approachable nature. They feel elegant yet comforting at the same time. Each dumpling is small enough to eat in two bites, making them perfect for sharing. When served in a bamboo steamer, the presentation becomes even more inviting. Opening the lid releases a cloud of fragrant steam that hints at the delicious filling inside.
Shiu Mai also represents centuries of culinary evolution. The dish originated during the Yuan dynasty and later became deeply connected with the tea-house culture of Guangdong province. Over time it spread across Asia and eventually around the world, becoming one of the most recognisable dim sum dishes.
For home cooks and food lovers alike, shrimp Shiu Mai offers the perfect combination of simplicity and elegance. They may be small dumplings, yet they carry a huge amount of flavour and history. Whether enjoyed at a bustling dim sum restaurant or prepared for a special meal at home, these delicate dumplings always bring a sense of occasion to the table.
Chinese Shrimp Dumplings – Shiu Mai
Ingredients
- 1 lb Shrimp deveined, and finely chopped
- 1/2 lb ground pork
- 6 in shiitake mushrooms dried/soaked
- 6 canned water chestnuts finely chopped
- 3 tbsp bamboo shoots finely chopped
- 3 large scallions finely chopped,
- 1 large egg white
- 1 tbsp soy sauce
- 1 tbsp Chinese rice wine or dry sherry
- 1 tsp sesame oil
- 24 large wonton wrappers
Instructions
- Combine all ingredients except the wonton wrappers in a bowl and mix thoroughly.1 lb Shrimp, 1/2 lb ground pork, 6 in shiitake mushrooms, 6 canned water chestnuts, 3 tbsp bamboo shoots, 3 large scallions, 1 large egg white, 1 tbsp soy sauce, 1 tbsp Chinese rice wine, 1 tsp sesame oil
- Place a heaping teaspoon of the filling in the centre of each wonton wrapper.24 large wonton wrappers
- Form into small purse-shaped dumplings, flat on the bottom, open on the top, and with a slight hourglass shape.
- Place in a single layer in a steamer and cook tightly covered over boiling water for 20 minutes.
- Serve hot or cold.
34 comments
So delicate and sumptuous. I could have these every day happily.
These dumplings were very comforting and satisfying. Perfect for sharing with friends.
Absolutely loved these Shiu Mai. The filling tasted fresh and juicy, and the wrappers had the perfect tender bite after steaming.
I was surprised by how rich the filling tasted despite the dumplings being quite small. They were very moreish.
I loved the presentation of these dumplings. They looked colourful and inviting on the plate.
The aroma when they were steamed was wonderful. They tasted just as good as they smelled.
A lovely combination of tender wrapper and rich filling. Perfect with a soy dipping sauce.
Beautiful dumplings with great flavour. They were simple but felt very authentic.
Lovely dumplings with a classic flavour profile. A very enjoyable dish.
A brilliant little dish. The shrimp flavour really stood out and the dumplings were soft but still held their shape.
Great balance between the shrimp and the savoury ingredients. Each dumpling was full of flavour.
The seasoning worked beautifully with the shrimp. A simple dish done very well.
These Shiu Mai were very satisfying. Small dumplings but packed with plenty of flavour.
These Shiu Mai were light, tasty, and beautifully presented. Definitely a favourite.
One of my favourite dim sum dishes and these were excellent. Fresh tasting and very well prepared.
A fantastic starter. The dumplings were soft, juicy, and very aromatic when the steamer lid came off.
These Shiu Mai looked amazing in the bamboo steamer and tasted even better. A real highlight of the meal.
A great dim sum dish that always feels special. These were delicious from the first bite to the last.
Excellent flavour throughout. The shrimp really made the filling taste fresh and sweet.
Really nice dumplings with plenty of shrimp flavour. I would happily make these again.
Great texture and flavour. The wrappers were soft and the filling stayed juicy.
Delicate dumplings with a wonderful balance of shrimp sweetness and savoury seasoning. The open tops made them look beautiful and the flavour was fantastic.
Very enjoyable dumplings. Light enough to eat several without feeling too heavy.
Lovely dumplings with a delicate wrapper and juicy filling. They were light but still packed with flavour.
I enjoyed them with a little chilli sauce and they were fantastic.
I enjoyed these very much. They had that classic dim sum taste that makes you want to keep eating more.
Really impressed by the balance of textures. Soft wrapper, juicy filling, and a slight bite from the shrimp.
The texture of the shrimp was spot on. Firm enough to bite but still juicy and tender.
These were a real treat. They tasted just like the ones I’ve had in good dim sum restaurants.
I served these as part of a dim sum style lunch and they disappeared quickly. Everyone loved them.
Perfect bite-sized dumplings. The texture of the shrimp was excellent and the seasoning was just right.
Really tasty dumplings. The open top made them look traditional and the filling was very well seasoned.
These dumplings reminded me of dim sum lunches in Chinatown. Light, flavourful, and very satisfying with a little soy sauce.
These were excellent with a little chilli oil. The shrimp filling had a lovely sweetness.