Pork And Shrimp Shao Mai
- 30m Prep Time
- 9m Cook Time
- 39m Ready In
Shao mai are open-faced dumplings filled with a mixture of ground pork and shrimp, seasoned with soy sauce, Shaoxing wine, and sesame oil. They are steamed until tender and served with dipping sauces.
Ingredients
- 113 g peeled and deveined fresh shrimp
- 340 g ground pork
- 2 green onions finely chopped
- 14.8 ml soy sauce
- 4.93 ml Shaoxing wine or dry Marsala wine
- 2.46 ml sesame oil
- 2.46 ml white pepper powder
- 1 pack round dumpling wrappers
- Soy-Ginger Dipping Sauce
- Chili sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.59 mg
- Iron: 0.18 mg
- Magnesium: 3.59 mg
- Phosphorus: 24.8 mg
- Potassium: 45.3 mg
- Zinc: 0.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 113 g peeled and deveined fresh shrimp
- 340 g ground pork
- 14.8 ml soy sauce
- 4.93 ml Shaoxing wine or dry Marsala wine
- 2.46 ml sesame oil
- 2.46 ml white pepper powder
- 1 pack round dumpling wrappers
- Soy-Ginger Dipping Sauce
- Chili sauce
Prepare
- 2 green onions, finely chopped
Let's Cook
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Step 1.
Finely dice the shrimp. In a large bowl, combine the diced shrimp, ground pork, finely chopped green onions, soy sauce, Shaoxing wine (or dry Marsala), sesame oil, and white pepper powder. Stir well until evenly mixed. Alternatively, pulse the shrimp in a food processor until roughly chopped (5–10 seconds), then add the remaining filling ingredients and pulse a few seconds at a time until combined but not pasty; scrape into a large bowl.
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Step 2.
Line a baking sheet with parchment paper and set aside.
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Step 3.
Place about 1 heaping teaspoon of filling in the center of a round dumpling wrapper. Gather the wrapper up around the filling, pressing the sides gently against the filling so they adhere, but leaving the top open like a little cup. Place the formed dumpling on the prepared baking sheet. Repeat with remaining wrappers and filling.
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Step 4.
Set up a steamer (bamboo or metal) over simmering water. Working in batches, arrange the dumplings in a single layer in the steamer basket, leaving a little space between them. Cover and steam for 8–9 minutes, until the wrappers are translucent and the filling is cooked through. Serve immediately with Soy-Ginger Dipping Sauce and chili sauce. If not cooking all dumplings right away, freeze them in a single layer on the baking sheet for about 1 hour, then transfer to a freezer bag and freeze for up to two weeks. To serve frozen dumplings, steam directly from frozen for an extra minute or so.