Pork and shrimp shu mai, also known as siu mai or shaomai, are a type of traditional Chinese dumpling widely enjoyed both within China and throughout East Asia. These dumplings are typically open-faced, showcasing a pleated wrapper filled with a mixture of minced pork and shrimp, seasoned with ingredients like soy sauce, ginger, and sometimes sesame oil. The filling is often topped with a small piece of shrimp or fish roe for additional flavor and presentation. Here at Marupo’s we use a carrot on the bottom of our Shu Mai to enhance flavor as we steam them.
Pork & Shrimp Shu Mai
History of Pork and Shrimp Shu Mai
Shu mai, a classic dim sum dish, traces its origins back to ancient China. Its history can be traced as far back as the Ming Dynasty (1368–1644). Originally created as a type of dumpling, shu mai was favored by imperial court officials and later popularized among the general population. Traditionally, shu mai featured a filling of pork, shrimp, and mushrooms encased in a thin, delicate wrapper.
Over time, variations emerged, incorporating different ingredients and flavors, while still retaining the essence of this beloved dim sum delicacy. Today, shu mai continues to be enjoyed worldwide, celebrated for its savory filling, exquisite flavors, and cultural significance in Chinese cuisine.