Print Recipe
4.88 from 8 votes

Shrimp and Pork Shu Mai

My Shrimp and Pork Shu Mai incorporate chopped shrimp and ground pork, soy sauce, sherry, sesame oil, ginger, lemongrass, garlic, sugar and Chinese 5 Spice powder. I use won ton wrappers and steam them for tender Dim Sum treats.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Breakfast
Cuisine: Chinese
Keyword: asian dumplings, pork dumpling recipe, shrimp and pork dumplings, shu mai recipe
Servings: 5 servings
Calories: 429kcal
Author: Kevin Is Cooking


  • 1 lb ground pork
  • 1 lb fresh shrimp separated
  • 2 tbsp soy sauce
  • 2 tbsp sherry wine
  • 1 tbsp sesame oil
  • 1 tbsp freshly grated ginger
  • 4 garlic cloves minced
  • 2 tsp sugar
  • 2 tsp Chinese 5 Spice powder
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 1 cup water chestnuts
  • 4-5 green onions chopped
  • 1 package wonton wrappers

Dipping Sauce:

  • 1/4 cup soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp ground chili paste
  • 2 tsp sesame oil


  • Place soy sauce, sherry wine, sesame oil, ginger, lemongrass, garlic, sugar, Chinese 5 Spice powder, salt and white pepper in a food processor and pulse several times until ground and well combined. Using a spatula scrape down sides of bowl and add the ground pork and half of the shrimp. Process until a smooth paste forms. 
  • Scoop the mixture into a mixing bowl and using a spatula fold in remaining shrimp that has been rough chopped and the chopped water chestnuts and green onions.
  • Place a 2 tablespoon scoop of the mixture into the center of a wonton wrapper and wet the edges with your finger with water. With your hands gather the sides of the wrapper up and around the filling, letting the wrapper pleat, squeezing the wrapper gently to seal and tap the dumpling to flatten the bottom so that it can sit upright. Repeat until all the filling is used. This should make about 30 dumplings. 
  • I place these on tray sprinkled with cornstarch to help them from sticking. Refrigerate for 30 minutes to firm up and make sure the wet wrapper pleats seal well and keep their shape.
  • Fill your wok with 2 cups water. Set a bamboo steamer over wok lined with a circular cut piece of parchment paper or coat with cooking spray/oil. Bring to a boil and place your Shu Mai in bamboo steamer about a half an inch apart. Cover with lid and steam until filling is cooked through, about 8-10 minutes. Serve immediately with dipping sauce.


Calories: 429kcal | Carbohydrates: 13g | Protein: 36g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 294mg | Sodium: 1142mg | Potassium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 8.4mg | Calcium: 168mg | Iron: 4.4mg