Easy Dumplings for At-Home Dim Sum – No Folding Required!
My family loves celebrating special moments—birthdays, Lunar New Year, or cozy summer nights at the cabin—with an epic dim sum spread. But the lineup’s never complete without Mom’s Pork Shumai Dumplings!
For my mom, a Chinese-Hawaiian transplant living in rural Wisconsin, making these shumai dumplings was a labor of love. Ingredients like wonton wrappers were hard to come by, and shrimp (a traditional part of shumai filling) was pricey and not fresh in our landlocked state.
So, as the queen of making the most with what she has, Mom skipped the seafood and added in mushrooms and water chestnuts to fill out her shumai dumplings. Then she’d sit and fold them at the kitchen counter – taking time to perfect her technique and pass down this family tradition to me.
If you’ve never made dumplings before, shumai (or siu mai in Cantonese) are the best Chinese-style dumplings for beginners! The open-face style means you don’t have to worry about sealing in air bubbles or getting a just-right crimp. Instead, you simply mix, stuff, steam!
Mom’s been perfecting her shumai recipe for years! From her simple velveting technique to the pinch-and-fold crimp, each and every one of Mom’s tips and tricks ensure these are the tastiest dumplings you’ll ever make. 😋
Key Ingredients
- Dried shiitake mushrooms add a meaty texture and a more concentrated, earthy flavor to these shumai dumplings. You’ll need to rehydrate them in hot water for a few minutes before you dice them. If you can’t find dried shiitake mushrooms at your local Asian market, fresh shiitake, white button, or baby bella mushrooms work too.
- Water chestnuts add a delightfully crisp crunch to the filling without overpowering the other flavors. You can find canned water chestnuts in the “International” aisle of most grocery stores, near other Asian ingredients.
- Store-bought wonton wrappers make assembling these dumplings super easy! We use 2 ½ – 3 inch round wrappers, which you can usually find in the freezer section at your local Asian grocery store. If you’re up for a fun project, you can try my friend Kristina’s 3-ingredient homemade dumpling dough recipe!
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Pork Shumai Filling
The filling is the heart of any dumpling—and the last thing you want is a dry filling. My mom learned over years of making these dumplings to start locking in the moisture with a quick cornstarch slurry, known as velveting! This gives the shumai that craveable bouncy texture.
🔪 Make sure you dice up the veggies very small! If they’re too large, the mushrooms and water chestnuts won’t cook evenly, giving your tender dumplings an unwelcome crunch.
How to Fill and Fold Shumai Dumplings
Now it’s time to combine everything into beautiful, open-faced dumplings. The shumai fold is way more beginner-friendly than other types of dumplings—no sealing required!
🥟 These dumplings are super make-ahead and freezer-friendly! At this point, you can pop the dumplings in the fridge or freezer for easy cooking down the line. See the Recipe Notes, below, for full instructions.
Steaming Pork Shumai
While you can pan-fry shumai, my family always steams them for juicy, tender results. Mom swears by her stainless steel steamer pot, but I often use bamboo steamer baskets set inside a Dutch oven—both work great!
You’ll need to work in batches to ensure each dumpling has plenty of room in the pot. They cook as the hot steam circulates around them, so the more space they have, the more evenly they will cook!
Serving Suggestions
No dumpling is complete without a dipping sauce! Our non-negotiable is a hot mustard mixed right at the table. Whisk 1 part Chinese hot mustard powder with 1-2 parts cold water until smooth, then stir in soy sauce to your liking! It’s sharp, tangy, and so damn good. 😋
If you prefer your sauce a little more vinegar-forward and punchy, whip up my Mom’s 2-Minute Dumpling Sauce. Chili crisp, soy sauce, and a dash of toasted sesame oil make it tangy, nutty, and spicy without being overpowering.
Of course, this pork siu mai is best enjoyed as part of a dim sum-style feast! Serve alongside family favorites like Mom’s Crispy Egg Rolls, Sticky-Sweet Char Siu Pork, or Sticky Garlic Noodles for the ultimate celebration.
We can’t wait for you to try these Pork Shumai Dumplings! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Mom’s Easy Pork Shumai Dumplings (Siu Mai)
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 25–30 dumplings, serves 4-6 1x
- Category: Main Dishes, Appetizer Recipes
- Method: Stovetop, Steamed
- Cuisine: Chinese, Asian-Inspired, Hawaiian
Description
My Chinese-American Mom’s Pork Shumai Dumplings (Siu Mai) have been a staple at our dim sum parties for as long as I can remember! Made by tucking an all-pork filling (no shrimp!) studded with earthy shiitake mushroom and crunchy water chestnuts into store-bought dumpling wrappers, these are some of the easiest homemade dumplings you can make. A quick stovetop steam turns the rich, umami-packed siu mai perfectly tender and juicy, then serve with a quick Chinese mustard sauce for a tangy finish.
With a lifetime’s worth of tips and tricks (plus step-by-step photos and a video), mom guides you through every step of this treasured family recipe!
Ingredients
- 1 pound ground pork
- starch slurry (2 tablespoons water + 2 ½ tablespoons cornstarch or potato starch)
- 1 tablespoon sesame oil
- 2–3 green onions, finely sliced (approx. ¼ cup)
- 1 ounce dried shiitake mushrooms, rehydrated in hot water for 10 minutes and finely diced (approx. 6–7 dried mushrooms, see Recipe Notes)
- 4 ounces water chestnuts, finely diced (approx. ½ cup diced, see Recipe Notes)
- 4 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- ½ teaspoon granulated sugar
- ½ teaspoon white pepper
- 1 package 2 ½ – 3-inch round wonton wrappers (see Recipe Notes)
- nonstick cooking spray, for steaming
Instructions
- Shumai prep: For easiest assembly, start by prepping all your ingredients (slice green onions, dice mushrooms, chop water chestnuts, and measure liquids). To make the slurry, whisk together the cornstarch and water in a small bowl or shake in a jar until fully combined. Set aside.
- Prepare the pork filling: Add the ground pork to a large bowl. Pour the cornstarch slurry and sesame oil over the pork and mix thoroughly with your hands until the mixture turns sticky. Add the green onions, mushrooms, water chestnuts, oyster sauce, soy sauce, sugar, and white pepper. Mix again until evenly combined. Set aside for assembly or store in an airtight container in the fridge for up to 2 days.
- Assemble the shumai: Line a quarter sheet pan with parchment or wax paper. To form each shumai, place a rounded tablespoon of filling in the center of a wrapper. Use the back of your spoon to press the filling out to the edges, leaving a ⅛-inch border. Place the wrapper in the palm of your non-dominant hand, cupping your hand slightly to raise the edges. With your other hand, pinch and pleat the wrapper all the way around. Flatten the top with the back of your spoon and the bottom with your thumb. Place on the prepared sheet pan and repeat until all filling is used.
- Repeat dumpling assembly until you’ve used all of the remaining pork mixture. You can leave the assembled dumplings uncovered if you’ll be preparing shortly after assembly. Transfer them to the refrigerator while you prepare your steamer pot, or transfer to a parchment-lined airtight container and store in the refrigerator for up to 1 day. (You may have some leftover siu mai wrappers, which can wrap well and freeze for the next time you make siumai).
- Steam the siumai: Set up your steamer pot with 2-3 inches of water and bring to a boil over high heat. Lightly spray the steamer baskets with nonstick spray. Arrange the shumai in the baskets with ¼-½ inch of space around each dumpling. Cover and steam for about 7 minutes, until the wrappers are soft and the pork is fully cooked. Transfer to a plate and repeat with remaining dumplings.
- Serving: Enjoy warm, straight from the steamer with a simple dipping sauce of Chinese hot mustard and soy sauce. At our house, we mix 1 tablespoon mustard powder with 1 tablespoon cold water to form a paste, then stir in 3 tablespoons soy sauce—adjust to taste. We love serving shumai alongside a full dim sum-style spread: Mom’s egg rolls, sesame chicken wings, char siu bao, and stir fried noodles….the works! Enjoy!
Notes
Ingredient & Equipment Notes:
- Siu mai dumpling wrappers: We always use store-bought wrappers for shumai. Look for 2½-3-inch round wrappers, usually found in the freezer section at well-stocked Asian grocery stores. Can’t find round ones? Use square wonton wrappers and trim off the corners to create a circular shape. Want a fun DIY project? My friend Kristina has a great recipe for homemade shumai wrappers made with flour, cornstarch, and water.
- Shiitake mushrooms: Shiitakes add delicious earthiness and a meaty texture to the filling. If you have access to fresh shiitake mushrooms, use about 1½ ounces (roughly 3 mushrooms). No shiitake? Swap in any mushrooms you like—cremini or white button both work well.
- Canned water chestnuts (often found in the “International” aisle of most grocery stores) are mild in flavor but add irresistible crunch. We always mix them into shumai for texture, and they’re just as good in manapua (char siu bao) or stir-fries.
- Steamer set up: You’ll need a steamer to cook shumai at home, but there are lots of options! My mom uses a classic stainless steel steamer pot similar to this one. I prefer bamboo steamer baskets, which nest perfectly in my Staub Dutch ovens. Our Place also makes spruce steamer baskets designed for their Always Pan.
Storage and Freezing:
- Storage and Reheating: Steamed shumai will keep in an airtight container in the fridge for 3–4 days. Reheat gently in the microwave until warmed through.
- Freezer Instructions: Let the steamed shumai cool completely, then transfer to a freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave.
Make-Ahead Pork Shumai:
- Option 1: Make the filling ahead. Prepare the filling (Steps 1-2), store in an airtight container, and refrigerate for up to 1 day. Fill and fold dumplings when ready to steam.
- Option 2: Assemble ahead. Make the dumplings (Steps 1-4) and store in a parchment-lined airtight container in the fridge for up to 1 day. Leave a little space between dumplings to prevent sticking. Let them sit at room temp for a few minutes before steaming (Step 5).
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Excellent recipe! I put a little shrimp into my batch. These tasted like authentic shumai from a restaurant. I will definitely make these again!
Hi Pat! So glad you loved this recipe as much as we do!! 🙂
I did! I also love water chestnuts; making them a perfect inclusion to the recipe!
So glad to hear it!! Thank you so much for taking the time to leave comments – it means so much!
Well done! Half of my siblings are still in Hawaii and the other half (and myself) are in the mainland. Made these and the mainland family and extended family liked it. Used turkey because some don’t do beef or pork and it was still good (but next time it will be pork). Had trouble dissolving all the cornstarch in water. No pilikia, just added a little more water. Looking forward to getting my nieces and nephews in the kitchen with me (their goofy uncle) to make these. 3 oz Dixie cups are the perfect size tool for helping to shape the dumplings. Perfect finger food for parties. 10 seconds in microwave to warm it up and it is good to go.
So glad to hear these turned out great for you, Daryl! You sound like the best kind of uncle 🙂 Thank you so much for the kind review!
These shumai dumplings are so great! I made these with my family, and we all had fun filling them together. We steamed in batches to constantly have fresh dumplings. My dad claimed it was the best meal he has had in a long time, and my mom kept saying these are so good. I had to send the recipe over to them as we were eating them! I can’t wait to make the dumplings again and keep in my repertoire!