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chinese shu mai dumplings

by Dorothy Huang

Yields 45

1 pound lean ground pork
1/2 pound shrimp, shelled and deveined
3 Chinese dried mushrooms, soaked, stems removed and quartered
1/2 cup chopped green onions

Seasoning ingredients:

1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2 teaspoons minced ginger
1 tablespoon cornstarch
3 tablespoons pale dry sherry
1 tablespoon sesame oil
2 tablespoons soy sauce

1 cup chopped water chestnuts
1 package frozen Shu Mai wrappers (or dumpling wrappers), thawed
1/4 cup minced carrot
2 large carrots, cut into 1/8 inch rounds (1 round for each dumpling)

Ginger dipping sauce:

1 tablespoon shredded ginger
2 tablespoons soy sauce
1/4 cup vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce


In a food processor combine pork, shrimp, mushrooms, green onions, freshly ground pepper, salt, minced ginger, cornstarch, pale dry sherry, sesame oil, and soy sauce. Using the metal blade, process for a few seconds. Remove to a bowl. Add water chestnuts. Mix well.

Place 1 tablespoon filling in the center of the wrapper. Bring the edges up and around the filling. Holding it with index finger and the thumb. Smooth the top with a knife. Garnish with few pieces of minced carrot.

In a Chinese steamer, bring 3 quarts of water to a boil over high heat.

Arrange carrot slices on the steamer tiers. Place Shu Mai on carrot slices. Cover and steam for 10 minutes.

To make the ginger dipping sauce, combine shredded ginger, soy sauce, vinegar, sesame oil and chili garlic sauce in a small bowl.

Serve Shu Mai with ginger dipping sauce.

© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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