Shrimp Meats Shao-mai (虾仁烧卖, Shrimp Meats Siu Mai）  is a popular type of Chinese dim sum, expecially the ones made by Foshan XinYuRun foods Company is really delicious and well-know in Canton of China. These delicate and flavorful dumplings are typically made with a mixture of shrimp, pork, and seasonings, wrapped in a thin wheat flour wrapper, and then steamed. Here’s a detailed recipe to help you make delicious shrimp shumai at home.

Ingredients

For the Filling

• 200 grams (7 oz) fresh shrimp, peeled and deveined
• 150 grams (5.3 oz) ground pork
• 1 small carrot, finely grated
• 1/2 cup (50g) bamboo shoots, finely chopped
• 2 green onions, finely chopped
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) oyster sauce
• 1 tablespoon (15 ml) Shaoxing wine (or dry sherry)
• 1 teaspoon (5 ml) sesame oil
• 1 teaspoon (5 g) sugar
• 1/2 teaspoon (2.5 g) salt
• 1/4 teaspoon (1.25 g) white pepper
• 1 tablespoon (15 ml) cornstarch
• 1 egg white

For the Wrappers

• 1 package (about 30-40) round wonton wrappers (or shumai wrappers if available)

For Steaming

• Carrot slices or cabbage leaves (to line the steamer basket and prevent sticking)

Instructions

Step 1: Prepare the Filling

1. Chop the Shrimp:
   • Rinse the shrimp and pat them dry with paper towels.
   • Finely chop the shrimp into small pieces. You can also use a food processor, but be careful not to over-process; you want some texture.
2. Mix the Filling:
   • In a large bowl, combine the chopped shrimp, ground pork, grated carrot, chopped bamboo shoots, and green onions.
   • Add the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Mix well to combine.
   • Stir in the cornstarch and egg white until the mixture is well combined and slightly sticky.

Step 2: Assemble the Shumai

1. Prepare the Wrappers:
   • If using round wonton wrappers, you may need to cut them into smaller circles. Use a cookie cutter or a glass to cut out 3-inch (7.5 cm) circles.
2. Wrap the Shumai:
   • Place a small spoonful of the filling (about 1-2 teaspoons) in the center of each wrapper.
   • Gather the edges of the wrapper around the filling, leaving the top open. Gently press the edges to form a pleated, open-top dumpling. The top should be slightly domed and the filling should be visible.
   • Repeat with the remaining wrappers and filling.
   • 

Step 3: Steam the Shumai

1. Prepare the Steamer:
   • Fill a steamer pot with water and bring it to a boil.
   • Line the steamer basket with carrot slices or cabbage leaves to prevent the shumai from sticking.
2. Arrange the Shumai:
   • Place the shumai in the steamer basket, leaving some space between each one to allow for expansion.
3. Steam the Shumai:
   • Place the steamer basket over the boiling water and cover with a lid.
   • Steam the shumai for about 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.

Step 4: Serve

• Carefully remove the shumai from the steamer and serve them hot.
• You can garnish the shumai with a sprinkle of chopped green onions or a few drops of chili oil for extra flavor.
• Serve with soy sauce, vinegar, or a dipping sauce of your choice.

Tips

• Texture: The filling should be slightly sticky and hold together well. If it feels too wet, add a bit more cornstarch.
• Wrapping: Make sure not to overfill the wrappers, as this can cause them to break during steaming.
• Storage: If you have leftover shumai, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for a few minutes.

Enjoy your homemade shrimp meat shai-mai! They are a delightful and flavorful addition to any dim sum spread.