Shrimp Shiu Mai

Shrimp Shiu Mai

Last month I was  craving dim sum or steamed dumplings and going out to my favorite Chinese restaurant that still had dim sum carts was out of the question.  The virus thing you know.

So after searching for frozen dumplings that would hit the spot I decided that I had to DIY my own.  It’s tedious, frozen ones are so much easier.  But I wanted shrimp dumplings, not chicken and shrimp or pork and shrimp, just shrimp.  So armed with my bamboo steamer and wanton wrappers I set off to make shrimp shiu mai. And they were delicious!

You can find all the ingredients at any Asian market, they’re pretty basic.

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Shrimp Shiu Mai


1 Tsp. Fresh Ginger, finely grated

1 Tsp Garlic, minced

1/2 Lb. Raw shrimp, peeled and deveined

1/4 Cup Water Chestnuts (canned)

1 Egg white

1 Tsp. Soy Sauce

1/2 Tsp. Sesame Oil

1/2 Tsp. Rice Wine Vinegar

20 pcs. Wanton or dumpling wrappers


Put garlic, ginger, and shrimp in a food processor.

Pulse until shrimp is broken up.

Add water chestnuts and pulse to chop.

Add egg white, soy sauce, sesame oil, and vinegar.  Pulse to fully combine.

Place 1 Tbs. shrimp filling on to the center of each wrapper.

With damp fingertips (dampen with water) moisten the edge of wrapper.

Pinch wrapper together into small folds.

Work around the filling so in the end the filling is still visible.

Line bamboo steamer with  parchment paper and place dumplings inside.  Allow some space between dumplings so they don’t stick together.

Steam over boiling water for about 7-8 minutes or until  filling is cooked.

Serve with preferred dipping sauce like soy sauce or seasoned rice vinegar.


Shrimp Shiu Mai
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Shrimp Shiu Mai
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