How to Make Shu Mai with Pork and Shrimp (Japanese Style Recipe)

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Japanese people enjoy Chinese steamed dumplings like gyoza and xiao long bao. Today, we’re highlighting another favorite: shu mai.

In Cantonese cuisine, dishes like shu mai/siu mai and nikuman (steamed pork bun) are considered dim sum, which refers to a variety of small dishes, light meals, or snacks. Sometimes, it specifically means all dishes in a meal except the main courses and soups. In Hong Kong and Guangdong Province, it’s traditional to enjoy dim sum while sipping Chinese tea, a practice called “yum cha.”

In Japan, shu mai is a beloved dish typically made with ground pork wrapped in thin, square-shaped wrappers. While pre-made versions are widely available, shu mai itself is originally a Chinese dumpling with roots tracing back to Inner Mongolia, where it was made with mutton seasoned with scallions and ginger.

Over time, particularly in the Cantonese region, it evolved into the pork and shrimp version, often with yellow wrappers and a topping of chopped carrots or fish roe. The Japanese version usually features ground pork mixed with vegetables such as onion and shiitake mushrooms, sometimes garnished with green peas.

Today, we’ll show a Cantonese-style version using both ground pork and shrimp, a combination that’s also popular in Japan.

Shu mai differs from gyoza in its bite-sized portions and the inclusion of chopped onions in the filling. Unlike gyoza, which is typically pan-fried before steaming, shu mai is usually steamed in a bamboo steamer called a “seiro.”

To use a seiro, select a pot or wok that fits its size, fill it with boiling water without touching the bottom of the basket, and line the steamer with parchment paper or lettuce/cabbage leaves to prevent sticking. Arrange the dumplings without touching each other to allow steam circulation, cover, and steam for 7–8 minutes. If you don’t have a seiro, don’t worry, because our recipe includes an alternative steaming method.

Unlike gyoza, shu mai doesn’t require intricate folding. Simply place the filling in the center of the wrapper, gather the edges with your thumb and index finger, and shape it into an open cup. The top remains open; just press gently to form a tight shape.

Follow our step-by-step recipe below and enjoy a taste of Japanese-style dim sum shu mai in your kitchen!

Instructions

1) Gather the Ingredients

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Gather all the ingredients together, including shumai wrappers, unshelled shrimps (deveined), salt and potato starch for cleaning the shrimps, ground pork, onion, potato starch for coating the chopped onion, salt, powdered chicken soup stock, sugar, cooking sake, soy sauce, sesame oil, and grated ginger.

2) Prepare the Shrimp

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If you are not using unshelled and deveined shrimp, peel and devein them. Place the shrimp in a bowl, add 1 tsp of salt and 1 Tbsp potato starch, and gently massage to remove any odor or dirt.

Rinse under cold water, pat dry, and chop into small pieces or a paste.

Expert's Tip

How to Make Shu Mai (Japanese Style Pork & Shrimp Dumpling Recipe)

Seiro steamers are trending in Japan, especially with health-conscious young adults. This stainless steel steamer is a simple, convenient alternative. Just add water, steam your veggies, dumplings, or even bread, and enjoy quick, tasty meals with your favorite sauces.

3) Prepare the Onion

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Chop the onion into small pieces and coat with 2 Tbsp potato starch.

4) Combine the Ingredients

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In a separate bowl, mix the ground pork, salt, powdered chicken stock, and sugar by hand until sticky. Add cooking sake, soy sauce, sesame oil, grated ginger, chopped onion, and shrimp. Mix gently until well combined.

Optionally, cover and refrigerate for 30 minutes.

5) Wrap the Mixture

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Place the meat filling in the center of the wrapper. Use your thumb and index finger to gather the edges, forming an open cup. Press gently to secure the filling.

6) Steaming the Shumai

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Option 1 – Steamer/Seiro: Fill a pot with water (not touching the basket), line the steamer with parchment or lettuce, arrange Shumai without touching, cover, and steam 7–8 minutes.

Option 2 – Frying Pan: Line pan with parchment, arrange Shumai, pour ~100ml water around them, cover, and heat 7–8 minutes, adding water if needed. Be careful of hot steam.

7) Serve & Enjoy!

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In Japan, we often enjoy shu mai with a dipping sauce made of soy sauce and a bit of Japanese mustard for an extra kick of flavor. Just a reminder that mustard is quite strong, so don’t dip too much.

8) Storage Tip

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Let the cooked shu mai cool to room temperature. Arrange them on a tray lined with plastic wrap, cover, and freeze. Once they are solid, transfer them to a freezer bag for storage.

To reheat, use the same steaming methods described earlier, steaming for about 8 minutes or until heated through. Alternatively, you can microwave them if you prefer.

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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